– Gluten free banana bread/ mango bread
– Mango Crème brûlée
– Chocolate soufflé
Chefs would normally need to use eggs for baking any of these desserts and this is a hard ingredient to replace. This was the most interesting lesson about that workshop, how to replace certain ingredients that are basic for cooking or baking.
Thanks to Evolution Hospitality Institute for organising this great workshop alongside with our Australian chef Jessica (who lives in Mallorca) and Manuel (American-Spanish). We learned so much from them regarding world cuisine, cultures and a little about food science.
Of course, we ate all our creations, they were delicious!