Employment Status: 1 Job Application, 6 Follow-Up E-mails
As the winner of the Mystery Box challenge, Sheetal was able to pick the main ingredient for the dessert challenge. She selected vanilla for all of the chefs to work with. Sharone (Mille-Feuille with Mixed Nuts) and Whitney (Profiteroles with Chantilly Cream) were in the top two, with Whitney’s dish being declared as the winner.
The bottom three were Sheetal (Vanilla Custard), Lee (Bourbon Pain Perdu) and Mike (Poached Pear Trifle), with Mike being the chef to be sent home for serving raw eggs to the judges.
For my rendition of this challenge, I decided to do a Vanilla-Coconut Panna Cotta with a Mixed Berry Compote and Candied Lemon Zest. Since I have never made any of these components, I used these recipes as my guide:
Aside from halving the recipes, I pretty much followed their directions exactly save for two key things: I substituted coconut milk for whole milk in the panna cotta recipe, and I added a splash of pineapple juice and a pinch of sea salt to the berry compote.
Everything worked out with this really well, but the lemon zest could have been cooked a little more. It was a little chewy for my taste. Aside from that though, this dessert was delicious. The one downfall for me was how closely I had to adhere to the recipe. However, seeing how poorly most people did in this challenge, I think I would have been safe.