Vanilla Coconut Yoghurt. Lime Sorbet. Sweet Potato Ice Cream. Beautiful and Delicious! This was the dish that I had to work on hard as they are all frozen items and require an ice cream maker. Also, I get to practice the art of making quenelles. I first learned this technique when I attended Level 1 or Fundamentals of Raw Cuisine at the Santa Monica location of MK Culinary.
Cranberry Chocolate Cheesecake & "Plant-based Desserts" - An Online Course at the Matthew Kenney Culinary
Carob Panacotta. Blood Orange Marmalade. Almond Brittle. Making this was a lesson in using agar as a thickener. Agar is a gelatin made from seaweed. A dessert that's beautiful with different flavours and textures.