Finally back to the good stuff. We all straggled back from our 4 day weekend, lots of tired looking people today! Super interesting stuff on how to compose ice cream and sorbet properly and balance ingredients, then we set off making chocolate, vanilla, caramel ice cream and raspberry and mango sorbet. We made hazelnut dacquoise and Swiss meringue to put inside and use for sandwiches, and caramelized hazelnuts to sprinkle on top. Joconde and a few gluten free recipes rounded out the day, which whizzed by very quickly.
We were instructed to clear room in our freezers, and dust off the tupperware containers…
Quince ice cream on the horizon??