Olive Internship - Day 3

I went for my shift this morning instead of the usual evening as it is my cousin sister Keyaa's thirteenth birthday!
The kitchen was extremely busy today, and lots of prep work was to be done.

The first thing I did was make Nutella Powder with Chef Babu. We made it using maltodextrin powder, which is a substance that can convert anything containing fat to a powder. All we did was mix nutella with it, and we were done!

Second, I started on the Tiramisu. I began by making the coffee mascarpone cream filling using egg yolks, Kahlua, and castor sugar; to which I added mascarpone and whipped cream. Chef Girish told me that when folding two liquids or creams together, the best way to ensure an even texture is to make sure the viscosity of both the liquids are equal.
(I beat the whipped cream a few seconds more than I should have which made it firmer than the egg mixture so I added a bit more whipping cream to liquefy it so it was creamy enough).
Once the cream was ready I layered it with a simple Vanilla sponge cake which would also serve as lady finger biscuits, that I just brushed gently with a mixture of a double shot of espresso, kahlua, and instant coffee powder to give that pang of flavour a Tiramisu must deliver.
I then left it in the deep freeze to set.
This was extremely exciting for me as the tiramisu was going to be served to the customers who ordered it!

Next I made Spiced Hot Chocolate. I boiled milk and cream in a heavy-based saucepan with some spices that i had previously put in the oven for about 8 minutes. Then I poured it over chopped dark chocolate and stirred it until it had melted. The hot chocolate was then strained, and ready to serve. The spices really helped cut through the richness of the chocolate and the sweetness it provided.
Chef Babu said that they usually add a shot of rum or brandy to soften the heaviness of the chocolate and provide it with an even stronger flavour paired with the spices.

After that, Chef Babu made Sweet Pastry, which is used in tarts to give the pastry a hint of sweetness and crumbliness. The pastry was then stored in the fridge to rest.

Finally, we made Lemon Sorbet. We used milk powder and stabilizers to help the sorbet hold, and provide it with creaminess while still keeping it light and fresh.
I made Lemon Mousse to go with this. I used egg whites and gelatine to help give the mousse height and fluffiness as well as whipped cream. Chef Girish then piped the mousse into little tubes that would be set in the fridge and then served with Earl Grey Granita.

We finished work about ten minutes early today, so I cleaned up and left for my friend's house.