For the past two weeks classes have focused on cocktail and restaurant desserts. We’ve been making petits fours, verrines, and plated desserts, all of which I find really exciting and different to what we’ve learned thus far. There’s a bit more creativity and artistic freedom than before, which I find to be a fun challenge. Verrines and plated desserts are especially open to interpretation that during planning I’ve let my ideas run wild. However, 99.9999% of the time my ideas have stayed in abstract form. Time constraint and above all my lack of experience and skill are harsh road blocks to my fantasy presentations. I’m not discouraged (yet) though; I have years of practice ahead of me.
One of my favorite beverages is the citron tea, or yujacha, 유자차. It’s different from regular teas because it is not brewed from dried leaves but from a marmalade like syrup. The citron is a very unique fruit because it is rarely, if ever, eaten peeled. The pulp is dry and little in proportion to the amount of pith and peel. However, it is a very fragrant and nutritional fruit. Many Koreans drink it during the winter months because it is an excellent source of Vitamin C and is also believed to be a natural source of antibiotics. When a cold is caught, instead of orange juice, Koreans give the advise to drink some citron tea.