So, yesterday we made several types of ice cream. Today, we made mousse with three different methods, biscuits, meringue, macarcon and started layering…..
- Joconde sponge disc, topped by cassis mousse layer then raspberry coulis, then raspberry mousse and second Joconde sponge layer with crushed hazelnuts.
- Chocolate dacquoise sponge baked with dehydrated raspberry pieces, then soaked with raspberry syrup, layered with chocolate mousse, then raspberry coulis then another layer of chocolate mousse closed with second dacquoise layer (and decorated of course).
- Chocolate bomb; chocolate icecream outer layer, vanilla mousse with centre of blackcurrant mousse, sitting atop a sweet pastry biscuit.
- meringue disc base, cassis mousse cast in a ring mold with centre filled with vanilla parfait, covered with chocolate disc, then caramel ice cream layer with second meringue on top.
- Baked Alaska; pate a choux sponge disc covered with snow sugar, meringue disc, rasp sorbet layer, vanilla parfait and mango sorbet then entirely covered with meringue (torched).
- Charlotte: pate a choux sponge, snow sugar, rasp sorbet, then blackcurrant mousse layer, blackcurrant coulis, and finished with rasperry sorbet. Meringue fingers on outside and fresh raspberries on serving.
- Exotic Charlotte: pate a choux sponge disc, snow sugar, rasperry sorbet, mango sorbet and coconut sorbet layers.
- Gluten free macaron strip filled with raspberry sorbet, decorated with sugar spheres.
- Buche de Noel: made with pate a choux sponge and raspberry sorbet
- popsicles made with leftover sorbet, ice cream, single flavours and double flavour layers, or with coulis inserts
- Orange granitas made with pink champagne
Pictures of all of the above will be on Friday’s buffet pictures.
As I said yesterday, it’s a whole new world for me – previously the most exotic I got was two different flavour scoops of ice cream…. We are learning what works for ice cream inclusions, and how to modify if not, how to make it crunchy, how to adjust the recipe to include different ingredients…..
Tomorrow looks to be a busy day as the board is full of extra recipes, and tons of scaling (weight measuring for the recipes). We have three LONG strips of labels for tomorrow’s recipes… Tomorrow’s flavours include popcorn, Timut pepper, Litchi mint, marscapone, Bergamot, Horchata amongst others…
tbc