Olive Internship - Day 10

This morning, Chef Babul handed me a huge tub of Maltodextrin powder, and asked me to make Olive Oil Powder, and Nutella Powder. Olive Oil and Nutella both have one thing in common- they contain fat. Maltodextrin acts in such a way that it can develop anything with a fat content into a powder, all you have to do is mix it together.

Next, I made a sheet of brownie again (the dense and thin kind). This went by super quickly, and I found that using icing sugar can actually improve the taste and the texture of the brownie as opposed to castor sugar.

After that, we made Florentine Tartlets. We started by heating the butter, honey, etc and mixed in the nuts (pistachios, chopped pecans, and flaked almonds). Then, we poured them into tartlet shells that Chef Sumanthu had prepared right before.

Florentines are also called ‘Dolce Firenze’ which is Italian for Florence Dessert, as that is where it originates from.

Then, Chef Sumanthu showed me how to make Bacon and Egg Quiches. First he baked the bacon in its own fat, and let it sit to truly absorb all the flavour. He said that it really helps bring out the smokiness of the bacon when eating the quiche.

Finally, I made Lemon Sorbet. As usual, this too had CMC Powder and Milk Powder to help gelatinise, cream, and hold the mixture together (CMC acts as a stabiliser).

My shift was done and I could go home for lunch.