The best part of this meal was the dessert, in my opinion anyways. I used a recipe from Justin North's fantastic book called French Lessons. I have really enjoyed reading through this book and learning about techniques and different parts of French cooking. I have definitely fell in love with the sweets and treats in this book and this time I tackled the Chocolate Mousse. As part of the mousse I needed to make something called a Sweet Sabayon. Quick google define what that means, best description i could fine was "
a frothy sweet sauce of egg yolks, sugar, wine, and flavorings that is whipped while being cooked in a water bath" So thats what I made! Justin North has an easy way of making it in an electric mixer but for 500ml of it, it uses 10egg yolks! Making the mousse was tricky, I didn't do it perfectly right, but it was heaps of fun. I'll perfect it a few more times before I post the recipe.
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| Slowly cooking the eggs for the Sweet Sabayon. |
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| The frothy eggs after mixing them for 5mins! |
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| Melting chocolate for the mousse. |
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| The Mousse ready to be set. |
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| Indian butter I used for the Butter Chicken. |
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| The start of my butter chicken |
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| Butter Chicken |
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| Butter Chicken |
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| Making Naan bread. |
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| Entree' - made by Adam. |
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| Entree' - the beautiful salmon crackers assembled by Cheryl. |
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| Adam's Entree' again. |
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| Also Entree'. |
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| The final result of butter chicken. |
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| My subjects chosen to trail my butter chicken. |
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| yum. |
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| Adam, i think the spices got to him later, he wasn't smiling for long. |
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| THE DESSERT! |
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| The best bit! Yummmmm. |
The best part of this meal was the dessert, in my opinion anyways. I used a recipe from Justin North's fantastic book called French Lessons. I have really enjoyed reading through this book and learning about techniques and different parts of French cooking. I have definitely fell in love with the sweets and treats in this book and this time I tackled the Chocolate Mousse. As part of the mousse I needed to make something called a Sweet Sabayon. Quick google define what that means, best description i could fine was "a frothy sweet sauce of egg yolks, sugar, wine, and flavorings that is whipped while being cooked in a water bath" So thats what I made! Justin North has an easy way of making it in an electric mixer but for 500ml of it, it uses 10egg yolks! Making the mousse was tricky, I didn't do it perfectly right, but it was heaps of fun. I'll perfect it a few more times before I post the recipe.
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