Judy Chavez Portfolio

Lemon cheese cake with a blackberry compote, accompanied with caramelized oats, fresh berries, pistachios. 

Chocolate mousse on top of freshly made graham cracker base with caramelized hazelnuts. Torched meringue. With a peanut butter mousse. Drizzled with chocolate sauce. 

a vanilla panna cotta topped with passionfruit coulee, a raspberry compote, a mixed berry mousse. Layered with crispy,crunchy, sweet cashews.

Extreme filled with white chocolate mousse, raspberry mousse and a lemon curd, covered in a neutral glaze that was colored purple. Topped with candied orange and a raspberry sauce. 

Peanut butter mousse covered in a chocolate ganache, macadamia nuts, and cracker jack popcorn. 

Cheesecake with raspberry sauce and lemon curd, sugar garnish 

Yellow cake topped with chocolate brownie and a quenelle of cream chattily. Carmel sugar swirl and chocolate sauce

known as the pastas de almendras, an almond cake drizzled with a light caramel sauce and honey roasted pecans. 

Heavenly chocolate cake accompanied with pistachio ice cream and a raspberry and blackberry coulee. Fresh berries to give the over all plate brightness. 

The picture above is a parsnip cake filled with pecan whipped cream, topped with caramel sauce and candied pecans. A compote made up of kiwi and persimmon and drizzled chocolate.