Day 123 – Modern Entremet, Tomato Juice and Turbot Steak – Fri 27th July
Today we started with a patisserie technical on making a modern entremet. Chef Matthew prepared a entremet of blackcurrant sponge, blackcurrant and vanilla mousses with white chocolate and raspberry crunch.
Next chef Eric took us for a demo and prepared a chilled tomato juice with mascarpone cream, fried basil and parmesan crisp.
Next was a roast turbot steak with crushed potatoes, carrot and kohlrabi cylinders with black olives and an olive oil sauce.