The wonderful students...so attentive....
Jann steeping the star anise in the cream for the panna cotta
then stirring in the softened leaf gelatine.
Toni supervising Jenny make the mango sorbet.
I showed the fascinated class how to fashion those intriguing, tasty biscuits so integral to a good plated dessert. We made a simple triangular tuille, but I discussed how they could make much more ambitious and interesting templates.
Unfortunately the moulds I used for this first class were too big and the panna cotta couldn't set in the time alloted...however this has been overcome now and all future panna cotta will be perfect, but you can see how the tuille sets off the dish...despite the plates. If actually plating for a dinner party I would suggest plaing dinner plates for your dessert...give the dish some room to shine.
We also made a light summery Tropical Trifle...
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