I am very late in writing up the synopsis for the rest of my Advanced Raw Cuisine course, but here it is, better late than never… Day 15!
Day 15 marked the end of pastry week! The finished chocolate bonbons were presented today. We also started prep work for one final pastry recipe that will be completed as part of week 4, and everything came together for the final cheese plate as well. It was beautiful when everything was laid out.
Here are some red pears in the vacuum sealed bag. They are marinading in a sauce that will make them both flavorful and soft. It contains some agave, lemon juice, and spices. The texture was wonderful. The apple slices were pliable and soft, just as if they’d been poached! These are for a chocolate walnut cake that will be ready as part of week 4.
These are some candied fennel seed in the making. Fennel seeds tossed with a little maple syrup and put into the dehydrator to get crispy! They will also be used for the walnut cake dessert.
Here are the final nut cheeses after aging in the fridge for over a month! The course is only 4 weeks, but since I was working on a longer 8 week track, I had the opportunity to age mine longer. The texture was wonderful. They were soft and creamy, definitely more “cheese-like”. The flavors were so mature. It was really worth the time to let this happen. I also put some of them into the dehydrator for about 24 hours to put a bit of a “rind” on them.
I present to you… the finished cheese plate! This has my nut cheeses, some homemade mustard, a raw bread loaf, some raw crackers, a few slices of cucumber and pear, and a few drops of a balsamic vinegar reduction. It was so good!
The last thing that was finished on this day was a batch of chocolate bon bons! We learned how to temper chocolate and made these wonderful filled candies. There is a green tea and honey filling in the center.