Raspberry Crème Brulee Macaroon
The foam did not foam. Lecithin powder is an emulsifier. It bothers me why we couldn't get even a tiny amount of foam. It makes me question if the lecithin powder was even added to the raspberry puree. I read in a cook book review that foam is called "cat spit". The ganache was overly sweet for the grapefruit torte, the grapefruit curd was nice, jut not enough of it. The donuts were pretty straight forward, though the plaques were a failure. Tempered chocolate needs to be spread out on Acetate, otherwise it will stick to your surface.