Today we had 2 demos with a practical between them.
First was a cuisine demo with chef Gilles on canapés. He made 6 different types of canapé.
He made blinis with horseradish cream and smoked salmon and dill, deep fried salted cod croquettes and marinated tiger prawns.
Next were parmesan shortbread with chives and fromage blanc, aubergine and goat’s cheese rolls and smoked chicken wings with honey and lime glaze.
Next we had a practical with chef Neil making the gnocchi. Not a dish with much flavour. In fact the only flavour in the 2 dishes we made was the parmesan cheese. I wasn’t impressed by these dishes and when the chef-astronaut asked what I would serve them with, I replied I wouldn’t as they had no flavour. (Houston, we have a problem!)
Then we had the last patisserie demo before the exams and chef Nicolas gave us a demonstration of some sugar work.
He made some poured sugar pieces (a square, some circles, a mirror effect base, a bubble effect curved piece which would be the background and a ‘coral’ by pouring hot sugar into a jug of ice, then dusting the result with caster sugar). He then did some pulled sugar work and made a 2 colour ribbon, some roses and leaves. He assembled all of these into a sugar centrepiece.
Lastly he made a blown sugar dolphin.