Olive Internship - Day 8

This morning was quite busy; there was a lot of prep work to be done. 

First, I made Chocolate Ganache (dark), the usual way. Boiling of cream and glucose poured over chopped dark chocolate, stirred until melted, and strained to make smooth.

Then, I helped Chef Babul prepare a Mango Mousse, and some Almond Cream.

After that, Chef Sumanthu got me started on the cheesecakes. Keya made the batter (she added lime and orange zest for tanginess) while I prepared the bases. Since these were individually baked cheesecakes, I had to measure exactly 20g of crumble into each mould and level it with a flat presser. Then I filled 90g of cheesecake batter into each mould and placed it in the oven to bake.

I broke for lunch with Keya, we went down to Monkey Bar again.

Over there, we ordered Wild Mushroom Bruschettas which had about 4 different types of mushrooms and a sliver of molten cheese on top, Cheese and Vegetable Wontons with Sriracha sauce (of course), Italian sausage filled Pirogies, and finally a flourless ‘XS Chocolate Cake’ served warm with a scoop of vanilla bean ice cream.

After lunch, we made a sort of a Strawberry Cake, where we sliced strawberries and placed them over a layer of sweet milk bread and almond cream.

The last thing I needed to do was make Tiramisu! I have made this at least 5 times already, since I’ve worked in the kitchen so I could finish it relatively quickly. 74g Kahlua, 84g egg yolks, and 94g castor sugar, whipped over a bain-marie. Add 250g mascarpone cheese, and fold. Add 6g gelatine (dissolved in 24g warm water), fold and strain. Then add 250g whipped cream (whipped to the same viscosity as the coffee mascarpone mixture), fold, fold, fold, wrap and place in the fridge.

I was done, so I cleaned up and went home.