The Baking for Culinary class is almost over, I’m taking my practical final today (Lemon Meringue Tart) and the written exam tomorrow. I have to say that I really did enjoy the slower pace of the baking class versus the culinary class. The kitchens are more spacious, the temperatures are cooler, and there’s something very therapeutic about watching the dough rise, tempering chocolate, or sifting flour.
But let’s get back to screaming and sorbeing.
Yesterday we had a tasting of our handmade ice creams and sorbets. On the tasting were:
* Ice cream: chocolate, bacon
* Sorbet: black currant, green apple, lemon grass, coconut, chocolate
While most were good on its own, I loved the combination of chocolate ice cream and black currant sorbet.
Uh… what’s bacon ice cream like? That seems like a typo!
No typos my friend. We did make bacon ice cream. You take bacon strips, bake in the oven till crisp, then break them up into bacon bits. Once your ice cream is churned, you mix in the bacon bits and then freeze the ice cream. I believe we used vanilla base ice cream with addition of some spices. I wouldn’t exactly order the bacon ice cream myself, but some people really did enjoy it.