Today was a prep day. We had just two desserts to get ready for plating tomorrow.The first was a Vanilla Panna Cotta. This dessert is of Italian origin and literally translates into English as "cooked milk," which it is. It also has a bit of gelatin in it so that it sets up like custard.
The next recipe was a raspberry mousse. This is basically a creme anglaise base that you add raspberry puree to before folding it into whipped cream.
We also made a base for a "glass cookie" that we will make tomorrow and use as a garnish. Once these two desserts were safely tucked away in the refrige
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set up overnight, we spent the remainder of the class practicing our chocolate piping. It looks much easier than it is.If you have bad handwriting you probably have bad chocolate pipe writing.
As is the case for me.
Practice makes perfect.
Goodnight.
2 comments:
Thank goodness the burns you endured didn't effect your chocolate writing capabilities! That would be awful....You keep practicing that cursive writing. I think you know when my birthday is....
SEPTEMBER 16TH.
By the way...I personally think it's illegal to to mix chocolate and fruit. One is a natural sweet and the other fake. The 2 just don't mix. Except in the case of bananas which tend to have a mild sweet flavor.
However, a certain pastor would disagree with me..
Sleep tight....:)
The desserts are exquisite and I can only imagine the amount of work and skill it takes to get the results you showing. I am ready for the raspberry mousse anytime anywhere.
By the way, a purist would translate Panna Cotta as "cooked cream". Since the words in Italian for milk are "latte" and for cream "panna", however there are probably some country dialects in which either works.
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