Day twenty-one was a weird day. It was rainy outside, and everyone was in weird moods. What was even weirder? We all finished our recipes, cleaned up on time, and got out of class early. That’s the first time that’s happened. I think everyone is getting faster and more organized.
Maybe everyone was hyped up on coffee fumes. We roasted and crushed coffee beans for our coffee crème brulee. Crushing coffee beans with the bottom of a saucepan is therapeutic.
I hope I didn’t scare any of my classmates.
We infused our cream and milk with the coffee beans.
I’m pretty excited about this. I’m not sure how we’re going to plate it yet. We made a “chocolate cream” that is supposed to go with it. I think it’s like a solidified chocolate pastry cream. Here’s our finished crèmes.
We also made a red wine stew. I don’t like that name at all. They should have called it Christmasy plum goodness. That’s what it tasted like to me. We cooked red wine, water, sugar, spices, berries (wild blackberries, blueberries, currents), vanilla bean and orange peel together, then added sliced plums later on.
I just realized our induction burner has a name.
We also made a citrus florentine tuile batter, and crepe batter. Crepes! I love crepes!