Winning competition dish launched in Café Le Cordon Bleu

For a limited time, you will be able to find Pâtisserie student Annabelle Davis’ Blood Orange Panna Cotta Petit Gâteau alongside all the other delicious seasonal treats from the Café. The dish features a sweet pastry case, filled with a layer of light genoise sponge and a tangy blood orange jelly, topped with a dome of light buttermilk panna cotta flavoured with tonka bean, a blood orange caramel filling, and a pistachio and biscuit crumb.

Le Cordon Bleu London Head Pâtisserie Chef, Julie Walsh, who judged the final of the competition, chose Annabelle’s recipe for the use of seasonal fruits and a wide range of classic techniques. Following the final, the recipe was passed on to Le Cordon Bleu Master Pastry Chefs for testing. Annabelle gave her final sign off on the Le Cordon Bleu version of her creation before it was launched in the Café last week.

Annabelle clearly has a natural flair for pastry, winning the competition before starting the first term of the Diplôme de Pâtisserie at Le Cordon Bleu London earlier this month. The Le Cordon Bleu London team were impressed with the calibre of all the entries for the café competition, and it is heartening to see students putting their passion to work during lockdown. Current students will have the opportunity later in the year to take part in further competitions, which will be announced soon.

If you’re interested in studying at Le Cordon Bleu London, find out more about our professional cookery courses and other culinary programmes.