Two weeks after I started with my new job, a new duty was assigned to me. Make turndown desserts daily for the resort's guests. I'm new in the hospitality industry. When I joined the resort, I had no concept of what kind of services the resorts/hotels offer guests. I had seen staff make small desserts in glass a couple weeks back. All I heard from them was they were making turndown for guests but I failed to inquire more.I was in my adjustment period at the time so I didn't bother much. My focus was more on getting my bread and pastries right because it was during the taste test period.. When the task was handed to me, I did some research. It was then when I fully understood the idea of turndown service.
What is turndown service? In the hospitality industry, turndown service refers to the practice of staff entering a guest's room and re-arranging the bed linen of the bed in the room to the state it was before the guest slept in it. An item of confectionery such as a chocolate[1] or a mint[2] is typically left on top of a pillow in the bed that has been "turned down".
Some hotels have more elaborate turndown services, such as bed-time stories for children and cocktails served to young couples.[3] Source: WIKI
That's it. I like the idea of someone preparing my bed for me before I crash :). Getting a confectionery is not a big deal for me. Anyway, here's some of my miniature desserts.
I usually make mousses and panacotta. I follow one recipe for each. Making it is easy. I use fresh , puree or frozen fruit and chocolate. I change the flavor each day.
Here's strawberry panacotta with strawberry coulis on top:
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Chocolate Panacotta :Dark chocolate at the bottom, white chocolate on top
Dark and white chocolate mousse
Passionfruit mousse topped with passionfruit coulis
Passionfruit panacotta
Mixed Berry panacotta topped with mixed berries
Raspberry mousse
Raspberry Mousse
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