So we finally took a break from chocolate with this week’s cake – a lovely raspberry & passionfruit entremet. Even though I was really glad to get a break from chocolate for a while, I was wondering why this recipe had the exact same flavours as that of the tart we did in lesson 3. I guess passionfruit & raspberry pair well together?
Anyhoo, this cake is made up of a passionfruit cream, a raspberry mousse, coconut dacquoise biscuit, wrapped with a tie-dyed joconde biscuit & topped with raspberry gelee. The coconut dacquoise is probably my favourite dacquoise thus far. Yum yum in my tum tum!
We had Chef Verger for this practical again. It was nice to have to practice speaking French even though my French is really really bad haha. Shoutout to Charlie from Street French who I’ve been having classes with – really helped me with understanding what Chef was saying in prac + in communicating with him.
We had to work in pairs AND fours for this practical. Because we only need a 2-inch strip of tie-dyed joconde around the cake, one sheet was shared between four people. Mardi, Youjeong, Jianhua & I did this together, with Jianhua & I taking charge of the coloured part of it. Thank goodness we spread it quickly enough and we managed to retain colour differences (rather than everything combining together to be an orangey hue). This cake was definitely wayyy more manageable than last week’s *phew*.
Really love this cake – think I’ll attempt it again sometime when I’m home 🙂 Perhaps it’s because I love raspberry & passionfruit (I guess answering my question on why the school is repeating this pairing of flavours haha). To those who are back home, I’ll post it on Instag if I do!
Also, the sun is out more and we’re having much better weather. Super super happy bout that.
Got a huge backlog of posts to go though (this is supposed to be an end-Feb post haha) so stay tuned!!!