WEEK THIRTEEN Our last week of formal instruction :( Next week we will be prepping for our final event, Room 4 Dessert. This was week two of plated desserts. We made citrus savarins (little yeasted cakes) with sparkling (carbonated) citrus salad and vanilla bean ice cream, creme Catalan with banana ice cream, cocoa syrup, caramelized pineapple, and marcona almonds, AND a blown sugar "snowball" filled with espresso foam, mango passionfruit sorbet, and a mango gel. My sugar work needs a lot of... work! It was really fun to try making sugar spheres but very challenging to keep them intact. Mine totally fell apart during plating. We also had time today to make cherry cordials for Room 4 Dessert, they should be set and liquified in the centre by next Friday!
