Practical Class 18-11-10

Back with the 2nd practical

During pastry class
we made bavarois!

Bavarois is a layered dessert of creme anglaise
with different flavours
Commonly,
Vanilla, Choc and Coffee

The key to making a perfect bavarois is
giving it time to chill longer
so it can set
and be firmer
so the layers do not mix
like wat my chef said
"do fast fast, chill longer"
-Chef Zamri

It took quite a long time to make it
all cuz of the time required to chill
we have to chill it after putting each layer

Chef Zamri's
well set,
firm bavarois
however,
the taste was abit off
haha
some part of it taste salty
this is because
salt was used to preserved the ice


Mine
It looks "ok"
but it stil wasnt firm enough
n yes,
it was salty in some area
=/
YY's
looks great,
just lack of the colour
Carmen's was the best amongst us
it's well set and firm

Unfortunately,
some of us did not turn out well
Nik Haris's
Should be the lack of gelatine and chilling

Next is Kitchen class
This time we are to prepare
My dish was
Pan seared duck, accompanied with risotto, braised rad cabbage, sauteed asparagus,
served with orange sauce
So this is how it looked like
Well,
my chef did not fancy it
I did not peel my asparagus =/
Chef liked my risotto taste
but not the texture
The diced dragon fruit need not to be there
=/
LOL
Wat my chef said
=(
Anyways...
here are some nice presentation of that day
Kah Wai's
I liked it
Carmen's

FYI:
I forgot to take a picture of my impose dish
which was
poached chicken mousseline with muchroom, mixed salad and Balsamic Vinaigrette
Done by my commis, Ariff
=)
Well done

(",)/"