Yesterday we worked on ice creams, sorbets, granites and sherbets. Yummmmm. Anne and I had the best sorbet, we’re convinced. We didn’t have an exact recipe, as there wasn’t enough fresh grapefruit juice, so we had to use a raspberry puree and adjust the sugar and the acid content. It worked out splendidly. We also did cold mousses, one of which is pictured on the left side of the plate, below. It was a cold mango mousse with a raspberry topping, to which I added a sad looking heart made of whipped cream (we practice piping skills again today and obviously I need more practice).
Today, it was all about the souffle. The featured picture at the top is David’s and my raspberry souffles. They tasted good, albeit a bit undercooked as I’m so freaked out about over baking anything, especially after looking at my little brown turd pate a chouxes (cream puff pastries). We made chocolate souffles (delicious!), cheese souffles, and fruit souffles. Today was also about playing with decorations on the plate. I loved Victor’s pufferfish he made using Chef Peter’s different sauces in squeeze bottles:
Ahhh, makes me miss home.
I will be repeating this whole lesson on the weekend, as I’m not a naturally talented baker. Given that it’s way more of a science than an art, I need to concentrate on the precise measures and knowing exactly when the egg whites have soft peaks v. stiff peaks. You wouldn’t believe the difference it makes in pastries, mousses and souffles. The chocolate souffle isn’t all that difficult if you get the whipping correct. I’ll post the recipe tomorrow. Tonight, I have to start studying for our test!
Salty Apron 
yum-m-m Sweets . . .now you’re talking! Love the pufferfish.
Your cousins say hi and congratulations.
Good Job Rach!!! Looks like so much fun.. and the best part is you get to eat the fun! Carnet is a lucky, lucky man! Can’t wait to see you!