It’s started! Matthew Kenney day 11 and our pastry week! It will probably be my favorite week since I have a gigantic sweet tooth. To balance it out we discovered the world of raw cheeses and incorporated a fresh avocado tartar in our daily menu.
We started our day with a lesson about fermenting cheeses; I never did them before, so it was quite interesting to learn how to get the right consistency and texture. It’s a whole new universe for me, from deciding which probiotic to use to how long and where to ferment. We continued our lesson by trying to make our own cheese with the basic recipe. Now our cheeses are growing old together in a dark warm place, waiting for us to get our French groove on and assemble a fantastic cheese plate.
From cheese we went straight to breakfast – raw granola and raw pancakes. It was great making these, because we had freedom to create our own mish mash of spices and ideas.
Last but not least, was our ice cream presentation! So exciting! It was our turn and we did a pistachio-avocado ice cream, with a ginger grapefruit cookie and dehydrated grapefruit pieces. Final result? They liked it, they really liked it!
So for all who are drooling all over your computer, here is a simple basic raw ice cream recipe you could do at home.
Almond Chocolate Ice Cream
- 2 frozen bananas (cut them into pieces before freezing)
- 1/2 cup almond milk
- vanilla extract or vanilla bean
- 1/2 cup pitted dates
- 3 Tbsp raw cacao powder
- 3 Tbsp almond butter
- pinch of salt
- a bit of lemon or lime juice
Blend everything together and put in a freezer to firm up. Serve in little bowls and sprinkle nuts on top. Easy!