New dessert menu

So yesterday was the first day of the new desserts and today our group was in service.  Dan was not here today, so it was Carly and I in service again, but at least there were only 32 people in the restaurant and not 50 or so like the last two times.  Our new dessert menu is as follows:  Choice #1:  Chocolate Dream Torte - same cake as before (because it is the most popular dessert we keep it on all the time) but with different chocolate filigree on the plate.  Now it is a chocolate filigree filled in with a coffee sauce.  Choice #2:  Angel Food Cake - you get a slice of angel food cake with a little creme anglaise and a caramel bowl (it is a disk of caramel which we shape into a mini bowl) that has 3 flavors of sorbet in it.  Choice #3:  Rum Baba - you have a baba (a type of cake) that is soaked in a rum dessert syrup and served with a little whipped cream, fresh oranges, and fresh berries.  This one is still my fav so far.  And Choice #4: Cheesecake - you get a slice of yummy cheesecake with a graham crust with a mango and raspberry sauce swirl, a whipped cream, and a mint leaf.  They're all yummy and fun to plate, but it is hard to get into plating a new dessert when the old set is so ingrained into us already.  But I like these ones.  They're  a bit more colorful, though personally I think the dream torte needs at least whipped cream and a mint leaf to lighten the plate up a bit.

I still feel super far behind, but I don't think I am too too far.  Today we got only the things we were given for the restaurant done (2 dream tortes, 2 cheesecakes, and 16 caramel bowls) before we had to go to service.  It was kind of crazy, because the demo seemed really short but time went by really fast, so I think it was a bit longer than I'd thought.  Perhaps it is because Dan wasn't there, but I felt like Carly and I had barely gotten anything done before it was time for service.  By the time we got to the caramel bowls, I felt a bit rushed, but luckily they are a quick thing to make.  We have this caramel batter (not sure what is in it just yet as there was leftover from what was made yesterday), but you scoop a small amount that is maybe the size of a medium sized marble (?) onto a silpat type mat, though you can probably do it on a butter sheet pan or perhaps on parchment.  You bake it in a low oven for 10-15 minutes until it turns a nice caramel color and then pull it out.  Once it cools just enough to be picked up as a whole disc, you lay it over a brioche mold (which is fluted) and then put another mold on top of it.  It then hardens to the shape of the mold, making a pretty bowl to serve our sorbet in!  Tomorrow we should be prepping for bread on Monday by at least scaling out things, but then tomorrow is our group's night to have dinner in the restaurant, so that cuts our night short too.  Though tomorrow I will not complain because I know we'll be getting super yummy food!  :)