Today chef Neil continued with the foie gras terrine. He gently cooked the marinaded foie gras in a low oven, then laid it on sheets of clingfilm and rolled it into a sausage shape and chilled it overnight.
Next he prepared the salmon. The salmon steak was baked with a herb and almond crust and served with a cabbage leaf ballotine stuffed with salmon mousseline and stuffed cabbage and a mushroom flan (a savoury set custard) and turned mushrooms.
Next was the frozen nougat which was a blend of melted white chocolate, whipped cream and italian meringue with chopped cherries, and frozen until firm. A rectangle was cut and rolled in crushed pistachio praline and served with some praline, raspberry coulis and brandysnap basket.