Day 4 of Light and Natural Cooking

Day 4 of Light and Natural Cooking leads us to Desserts! Of course these are nothing compared to the Pastry stuff. But it's quick and relatively easy to put together restaurant desserts.

Yes yes, it's another workshop again. 1 to 1 with chef! And 5 desserts! Lol, I'm getting more bang for my bucks now!

The first you see, is a pan roasted pear (cut in 'pyramid' to have even golden coloration) in a pool of caramel cream (from reduced fat cream).

Here, you will ask, if the cream has less than 30% fat content, one will not succeed in whipping it! That is true! That is why, the caramel cream was placed into a siphon and pressed out right, nice and moussy!! So, here's another advantage of the siphon!

Next is a Strawberries with Balsamic Vinegar, Yoghurt with Spice.

We made the yoghurt 2 days ago. It's really simple and delicious! Basically, you bring milk to 42C, not more, and at 38C, add some store-bought

yoghurt and milk powder, let it cool and place in little jars/pots, and place them into a yoghurt-maker (it's like an incubator) which will keep it at a warm temperature overnight, for the beneficial bacteria to grow.

After the overnight incubation, let it cool gradually, before sealing the jars, and place them into a fridge. The first day was a 'drinking yoghurt' consistency, the longer you leave it to mature, the thicker it will become.

Next is French Toast with Wine and Coconut Cream. Red wine and spices are reduced to a nice syrup, day-old bread immersed in it, and topped with some light cream moistened coconut flakes.

These are mini-bananas served with a light flan. That means no egg yolks which are normally in regular flans. We use the eggwhites only, and frankly, it taste like a cooked meringue. I prefer the real flan anytime.

Last but not least, are Duo of Mango and Pineaple, sauteed, and served with yoghurt and Fromage Blanc cream. Looks like a square pineapple!

See you next week for Modern Star Cuisine!!