Feb 2 - Feb 4

Tuesday, I'm not entirely sure why, but only myself and five other students showed up for class. Not cool. So we paired up and each group did one dessert.

There was a berry clafoutis, which was small, custard filled tarts with a berry, served on top of a orange sauce with berries and parisienned apples.


An orange sticky toffee pudding with butterscotch sauce, vanilla ice cream and a brandy snap.


Lemon curd ice cream fritters:


The next day the only dish left to do for our group was a souffle, while everyone who hadn't been in on monday tried to do everything we'd already done. It was a nut souffle, butterscotch sauce, and a shortbread biscuit. I've never made a souffle before, but I was watching the group making it, so I feel like I've got a good idea of how to do it.


I was in the group making the fritters. Now, we did make them absolutely huge, so we really should only have put two per portion. It was my first time doing a fried sweet (apart from the doughnuts,) so I really enjoyed it, even if we did get stressed out trying to make the sugar spirals, and had a couple of manic moments over the deep fryer.

A couple of other girls in the class were quick to point out that the ice cream was no longer frozen after we fried the fritters. Looking back on it, it did seem like they were kind of trying to rip us apart. The teacher was quick with a reply though: the ice cream hadn't been able to freeze properly, because the desserts were due for the end of the afternoon. The group doing the sticky toffey pudding with the vanilla ice cream had the same problem.

I spent a lot of time working on my chocolates too, and I made some real headway this week.