We unmolded our ice cream bombs on Friday. My group made a tropical bomb, the outside layer was coconut ice cream, followed by a sprinkling of toasted coconut, then a layer of mango sorbet, followed by another layer of toasted coconut and finally the center was filled in with a pina colada mousse. We froze the whole thing with a final layer of toasted coconut on the bottom and this is what it looked like when we unmolded it. Some pictures of the bombs from the class are also attached. (Different groups made different flavors and shapes.) We also molded another flavor of frozen mousse on Friday (praline). We molded it in little half-sphere molds and when we unmolded them, they looked like BOOBIES! Turns out the praline paste was a little denser than the whipped cream we folded it into and it separated out in the freezer before it was solid, so...........boobies. They were quite yummy, though, and the three of us (Heidi, Madeline, Colleen) got lots of compliments on our boobies.
My afternoon Culinary Management class was again spent with Chef Ted, this time on Fish Fabrication. We got to see a video on farm-raised salmon (BAD, BAD, BAD for SO MANY reasons) and then got to see some different fish and how they are fabricated (in other words, fileted and cut up). It was interesting, just as last time. I love how Kathleen (on the left in the 3rd pic below) looks so grossed out by this fish. I know this meat stuff has little to do with pastry, but my bakery/cafe may just have me purchasing meats/seafood and I darn sure better know how to tell if it's good. By the way, the lobsters ARE alive in the picture and, NO, we did not have to watch them die. (They were spared.)
1 comment:
You were doing great until you got to the mango sorbet. I am very allergic to mangos, even a little bit of it will give me a bad migrane. The "boobies" look cute, but I can't show them to my husband, there is something wrong with saying Hey Sweetie take a look at Heidi's boobies. Watch my blog for updates on your sweater
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