On Monday we made
Apple Beggars' Purse with Ginger Sake Sabayon and Lychee Nut Sorbet
Pear Spring Rols with Raspberry Gastrique and Creme Fraiche Ice Cream
Tuesday we made Strudel. The process of stretching out the dough was really quite fun.
Classic Apple Strudle with Vanilla Ice Cream
Wednesday was "Fryday" as the chef calls it, unfortunately the following day was not Saturday...
Deep Fried Apple Crepes with Hard Cider Ice Cream nd Bourbon Caramel Sauce
(fried crepes are odd... It's unlikely for me to repeat this dish)
Tropical Fruit Beignets with Tamarind Ice Cream and Coconut Emulsion Sauce
(the only fried tropical fruit I enjoyed was Bananas - "Pisang Goreng")
Bambolin filled with Vanilla Pastry Cream, Chocolate Pastry Cream and Raspberry Jam
Today (Thursday) was souffle day. I ate a ridiculous amount of souffles today... and guess what we're making tomorrow? SOUFFLES!
Passion Fruit Souffle
Chocolate Souffle with Coffee Creme Anglaise
Savoury Souffle - Cheese, Mushrooms and Spinach
Peanut Butter Jelly Souffle
(This is my parter and my creation... turned out fantasic)