Downstairs in our Pâtisserie and Bakery, Pastry Chef Akiyama has been working with Chocolate.
White Chocolate Sculpture.
This small piece was presented to two diners who celebrated their 40th Wedding Anniversary at the hotel. Most times Chef Akiyama´s work looks too pretty to eat…but this is made out of chocolate… 🙂 .
Upstairs in the main kitchens we have been busy making Crackers again.
Laying out the Crackers to dry.
These ones are made from Lubina, the Spanish name for Seabass.
In their current state, they have a “rubbery” texture.
They need to be slowly dried, so we place them in our Plate Warmer which is set at 70ºC throughout the evening.
Once dried they become brittle.
These can now be stored in an air tight container until needed.
They are deep fried until they puff up.
Once cooled they are extremely crunchy and very, very addictive! 😆
We have also had time to work on our Duck Dtom Khem Terrine.
The Dtom Khem sauce was reduced and poured over the shredded duck to help it set. It also gave the terrine a ginger and galangal sweetness.
Once cooled the sauce would gelify.
Foie Gras goes very well with duck, so it was only natural to include it this terrine.
It was served with fresh Passion Fruit pulp, Pistachio and Dates.
It turned out that we had more shredded duck than we needed, so we used the rest in another terrine.
Duck, Ham and Dried Fruit Terrine.
We used blanched Pak Choi leaves to wrap this terrine and served it with a Sesame Vinaigrette.
Now that we have used up all of the duck, our next set of terrines will be made from Rabbit.
“What´s up doc?”. 😆 .