Roberto Alborghetti ‘s “LaceR/Actions” is a multidisciplinary project and research about the apparent chaos of decomposed posters, cracks, scratches and urban/street signs. Transferred on canvases, reproduced on lithographic prints or textiles (as pure silk), re-built on collages or scanned in videoclips, the images of waste-papers from torn and disfigured posters, natural cracks and scratches , urban signs give new meanings and expressions to paper lacerations and matter decomposition. Roberto Alborghetti captured so far about 50.000 images during his research all around the world.
His “Colors of an Apocalypse” show was displaced for 100 days in the enchanting Aldobrandesca Fortress (XIII Century) in Tuscany (Piancastagnaio, Siena, Italy) from October 6, 2012, to January 15, 2013. His recent projects: “Contemplations and Lacer/actions” (album, videoclip, installations, inspired by Thomas of Bergamo Scripts, 1563-1631), “Atelier of Colors and Emotions” (a project which involved autistic kids, 2013 and 2014 ), “Lacer/actions…
Today we took the raspberry mousse cake class. Wowwww… so this is quite something, we learned a lot about how elaborate and technical this is. Chef Pierre Ferland said “it’s 90% science 10% art – and that 10% is the hardest”. Think this was supposed to be a clue for what’s to come.
So this cake is done in 5 stages and things have to be in specific order, otherwise it does not work. Trust me all 8 students we tried and asked what if we do this or that first — Chef Pierre said “Ok, then you will end up with something else but not a raspberry mousse cake!”
Make the simple syrup so it can take time to cool off. You will use it for the raspberry filling and later to brush the layers of the cake to give it moisture.
You must do the raspberry mousse. This way it can take time for gelatin and the mousse to set to the right consistency to become the filling. Make sure to strain the raspberry purée so all the seeds are taken out.
Make the genoise (cake). It is not hard but the key is to put it in already heated owen rightaway so it won’t collapse. Also do NOT tap to even out the cake in the pan, use your hand to smooth it out quickly, otherwise it will again collapse. Don’t you love all the tips and tricks — we would not have known any of this if Chef Pierre did not tell us and demonstrate.
While the cake is baking, make the Le Creme Chantilly which is the frosting that will cover and decorate the cake. Tip here was to start with a cold mixer bowl!!
Are you stable handed?? Well this is the test!! Cut the cake into 3 straight even layers. With a brush brush first layer with simple syrup, then smooth over some of the mousse, do the same with the other two layer and build up your cake tower. Then use some of the mousse to cover the sides of the cake. Finally, use the Chantilly to frost and decorate the cake. You can also use toasted almonds to coat the sides for a more rustic look. Tip: put the cake in the fridge for hour or two before cutting it, helps it set and be easier to cut.
Remember… We did not say this was easy or simple. Apparently after 2 years of apprenticeship this became easy for Chef Pierre. I believe it.
Finally – cut and serve! Bon Appetite!!
Thankfully, Chef Pierre said we could make the cake the day before – so you can do this in 2 days if you need the time. In any case, if you are excited to try this delicious cake, let me know and I will provide you the full recipe.
When was the last time you took a cooking class?? Think my last cooking class was learning how to make truffles and other chocolates two years ago. So when my friend Jennifer saw the cooking class and asked if I would go – answer was a huge YES!
On our blog We write a lot about always learning and surprising yourself. So we believe in grabbing these opportunities. Listen – we don’t think we have to be good at it either. You don’t have to be half a chef to take a class.
Love eating the Samosa but never tried making them. Chef Huma S. showed us how to make them from scratch and two other dishes too. She was a great teacher, very easy going which made the class relaxing. Enjoyed her stories and cooking style; gadget free, almost all a single pot dish, … if you could only smell the cooking food mmmm
Class took 3 hours and yes we ate everything we made at the end. Delicious dinner with new people we met at the class…
Working on vegan potato stuffed samosa:
Chef Huma made these other dishes:
I was trying to make the Samosa too perfect, she said just pinch it shut and don’t worry so much. It will be delicious. I made quite a few of them and she was frying them on the side. We ate the Samosa with the raita sauce she made. They were the best ones I have had ;))
Can’t wait to make these myself these dishes during fall and winter.
🌟 Chef Huma’s website is whitejasmine.com where she shares the recipes and sells her own spice mixes on the website.
If the title did not give it away already… We are doing another class to learn making something sweet – it will be surprise!!