Ice cream and sorbet week concluded, with our 21 different flavours, Belgian and French waffles, and beignets as well which we sampled with the jams and confits we made a couple of weeks ago. Raspberry and orange jam stood out as did hazelnut praline spread. Nice to taste real Belgian waffles again (recipe from the chef from Liege).
Of the ice cream flavours we made today, nougatine (with nougat inclusions), pistachio, hazelnut, yoghurt, timut pepper mint, cointreau, chocolate mint, Bergamot and pineapple sorbets were amongst my favourites. The soft serve vanilla ice cream also came out well. Blackberry and raspberry sorbet were delicious, as were peanut butter, horchata (cinnamon) and coffee ice creams. I’ll take a pass on popcorn ice cream (weak caramel flavour), lemon sorbet and coconut ice cream which wasn’t as good as the sorbet we made last week. Oreo ice cream was good but too sweet for me.
This week’s buffet:
Left: Belgian waffles, glazed popsicles, hazelnut ice cream rings with caramel inserts, gluten free brownie cubes, glazed chocolate mousse domes; gluten free macaron with raspberry sorbet, sugar decorations and raspberries; back – gluten free chocolate dacquoise layered with chocolate mousse, blackcurrant coulis; middle, chocolate mousse cake with chocolate ice cream and two layers of hazelnut dacquoise decorated with chocolate discs and caramelized hazelnuts; Red berry charlotte – meringue frame with mango and raspberry sorbet layers, chantilly cream, fresh fruits and fruit marshamallows; back row baked alaska; right chocolate ice cream sandwiches, far right meringue nests with raspberry sorbet layered with blackcurrant sorbet, red fruit ice cream sandwiches.Left to right: Red fruit ice cream sandwiches, gluten free hazelnut dacquoise with raspberry sorbet and blackcurrant coulis layers; back – glazed popsicles; centre – chocolate bomb with gluten free macarons (tahitian vanilla ice cream with blackcurrant insert, chocolate ice cream with glaze on a sweet pastry chocolate biscuit), pineapple sorbet with raspberries and meringue decorations; red fruit cake with rasp berry coulis, blackcurrant sorbet and raspberry sorbet layers; various ice cream and sorbet scoops; gluten free chocolate brownie with gluten free profiteroles filled with vanilla parfait and decorated with chocolate and chocolate ice cream; meringue layers with chocolate strip, tahitian vanilla layer and hazelnut ice cream layerBack row – parfait made with leftovers (raspberry coulis, vanilla parfait, blackcurrant sorbet, meringue, brownies, chantilly cream); left red fruit sandwiches; Buche de Noel made with gluten free dacquoise soaked with raspberry syrup and rolled with raspberry sorbet; various flavours of ice cream; blackcurrant sorbet popsicles, chocolate ice cream sandwiches.
My table was on special equipment cleaning detail this week, but happily the ice cream machines are relatively easy to clean. We have all agreed to crack some champagne when the last deep cleaning is in the bag, though.
Custom transfer labels arrived today for my magnetic molds with the “Chocolate Pedaller” logo. They look great – looking forward to trying them out when I get back.
Two weeks left to go, and hard to believe it’s December already….
Lots of ice cream and sorbet to make today – each table did two except for ours – we were gifted three recipes.
On the first batch, chocolate mint, my partner turned the immersion blender on in the air after doing the mixing and PLASTERED me (and my books) with chocolate mix. Hair wash tonight…. She felt really bad – unfortunately I didn’t have a spare jacket so was able to provide mirth to the rest of the class for the remainder of the day… We knocked off an entire board’s worth of recipes in the first couple of hours, all left in the fridge overnight, and then started decorating again.
Mango raspberry sorbet layers with meringue surrounds and chantilly cream pipingHazelnut dacquoise with chocolate mousse layered with chocolate and tahitian vanilla ice cream, decorated with chocolate ice cream and caramelized hazelnuts, and topped with a second dacquoise disc.
The day finished with more decorating, glazing ice cream cakes, and we dipped popsicles made yesterday with our leftover flavours. We finished scraping our coverings from the styrofoam blocks we used for the wedding cake, cleaning them for reuse next class. Good luck, guys…..
