This was a crazy day; we had so much to do, and I wasn’t on my game. I kept forgetting little details. I kept forgetting to take pictures, too.
Here’s what we had to do today:
-Spin tropical ginger sorbet (Freezing sorbet or ice cream is called spinning. Which is what I’m going to have to do to burn off all this ice cream)
-Spin raspberry sorbet.
-Cut meringues into perfect circles.
-Roll out sable dough, cut into two large circles + shapes, and bake.
-Make and bake hazelnut dacquoise.
-Make chocolate ice cream
-Make pistachio ice cream.
-Assemble pineapple dessert/start assembling ice cream cake.
I think that’s it. All in 2 1/2 hours. It can be done, though.
This is the sable dough we made yesterday. It should be crumbly and light after it’s been baked. This is a good dough to use for an ice cream cake since it’s so tender. Almond flour and cooked hard boiled egg yolks makes this sable nice and tender. That’s not the first time I’ve use hard boiled egg yolk in a cookie!
Here’s our sable circles after they’ve been baked.
This is the hazelnut dacquoise; it’s a mixture of whipped egg whites, sugar, salt, hazelnut flour, and confectioners’ sugar.
They’re supposed to be that brown. Chef calls that “French brown”. Apparently we’re under baking our pastries in the United States.
How would you like to own one of these bad boys? This professional ice cream maker spins ice cream in less than five minutes.
I’ll have more ice cream pictures for you tomorrow. Today was hectic.
This is my “pineapple surprise” that I assembled a little too quickly. I had trouble piping because the tropical ginger sorbet was getting melty. It’s a hollowed out pineapple filled with raspberry coulis, candied pineapple, sorbet, and frozen raspberries.
I like sorbets if I’m going to blend them with yogurt to make a smoothie, or blend them with alcohol to make a mixed drink, but I don’t typically eat them for dessert. Unless it’s sorbet on top of a slab of flourless chocolate cake. That would be just fine.
The texture of the sorbet was pretty amazing – light and creamy, and not icy at all. I think the excellent texture was because of the ice cream machine and how quickly it was able to freeze the sorbet.
My favorite was the lychee sorbet that my instructor made. Any lychee fans in the house? I’ve never had an actual lychee before.
I’m starting to ramble so that’s a sign it’s time to go.