Turns out that after the Kinsale weekend, I needed a soft start to week 10, This I got courtesy of making more soft meringues (which of course meant more softly whipped cream), learning how to make puff pastry and then the lightest of sauces, a ginger beurre blanc.
I also slept in on Monday morning, which helped 🙂
A lemon curd meringue roulade… filled with curd, dolloped in the can’t-get-enough-of whipped cream – I mean could you get any more happy food?
The little saucy dish on the right is my John Dory with ginger beurre blanc.
Beurre blanc (butter sauce) is light and delicate. Surprising really when it is basically just butter, emulsified with finely sliced shallot, white wine vinegar and a little mustard. You have to be pretty careful with it, keeping it warm but not too hot or it will split. I got on just fine with mine this week, no splitting resuscitations to be performed. (Luckily!)
We also had a final wine revision lecture this evening. Colm sweetened the evening class with a little tasting too – including a delicious Pinot Noir from Oregon.
Pinot Noir. Don’t quote me on it, but I think it is my desert island grape.
We recapped the insane amount of information we’ve picked up over the last 10 weeks. Regions, wine making processes, grape varieties, food and wine matching, tasking notes… When I stand back and actually think about how much we’ve covered, I’m amazed.
Let’s hope come Wednesday morning I can remember it all!