Pastry Course Day 36: Ice Cream and Sabayon

On this day we started with the final module of the year, Modern Patisserie. During this module we learned all about the modern techniques that are used in modern patisserie.

We started the morning with a lot of theory about modern patisserie and a demo on working with nitrogen. There are so many things you can do with these modern techniques, it’s really inspiring!

We ended the day using special equipment to make a delicious sabayon as well as some carrot ice cream and mango and ginger ice cream. We also “played around” with the nitrogen as well.

Sabayon with fresh fruit
Sabayon with fresh fruit
Carrot Ice Cream
Carrot Ice Cream
Mango and ginger ice cream with sabayon and in nitrogen freezed drops of juice
Mango and ginger ice cream with sabayon and in nitrogen freezed drops of juice

I really like working with the equipment and playing around with different flavours.

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