It was a requirement for us to create anything for our Restaurant Production Dessert Class that focuses on the given main ingredient to each group. This sampler meaning each dessert should weight 2-3 ounces each and is perfectly made for the Fall season. This is my classmate's creations, I just think it was well-done from the base to the garnish. Clockwise: Pumpkin Bread Pudding, Pumpkin Sorbet with Pumpkin Tuile and and Pumpkin Panna Cota with Creme Chantilly (cream,vanilla and powdered sugar) and pumpkin seeds. I think its Pumpkin' Good:)
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