I'm studying the Grand Diplome at Cordon Bleu in London

We started by cooking the rabbit dish chef David demonstrated last week. Messy job, butchering the rabbit, but quite a tasty dish, though it’s tempting to say it tastes like chicken…

Nice to have chef Eric taking us for the practical. We’ve only had him once this term.

Next we had chef Christophe for both the demo and practical.

He finished off the banana mousse which involved unmoulding it and spraying it with a white chocolate and cocoa butter mix. This was applied with a compressed air paint sprayer and, once set, gave a velvet finish and crisp, thin coating. The mousses were plated with a creme anglaise, blackcurrant coulis and fresh fruit and some chocolate decorations or sugar work.

Next was a tarte tatin. Apples were sliced and cooked in caramel then used to line a small tin. The tin was filled with diced apple, also cooked in caramel, then baked in the oven and topped with a puff pastry circle before being flipped onto the pastry and unmoulded.

It was also decorated with creme anglaise and blackcurrant coulis, fresh fruit and sugar work.

In the practical I got to use the sprayer to coat the banana mousses and it was tempting to spray everything in sight with chocolate, as well as taking it home to do some redecorating.

We also got to do some sugar work and I made some really good sugar spirals and a couple of sugar cages.

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