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sheryl.segal ha publicado una actualización
My first try from my first schoolinary course. Fron Chef Bachour Matcha, Calamansi and yuzo tea cake. Couldn’t find Calamansi puree or yuzu juice locally. I tried pureeing orange and lime skins with their juice. Used a lemon and lime for the mousse and the matcha sponge as the recipe in the class. The sponge came out fine, the mousee was ok, but needed more defined flavor. The faux Calamansi was Aweful. Texture was fine, flavor very harsh and bitter.. i put too much titanium dioxide in the glaze, so not exactly the color i was going for, but otherwise it was fine. As a home chef, i think i will stick to recipes with more readily available ingredients.
Sol Damiani, Jorge González Vidal y9 más13 Comentarios-
Level:
Stagier
For a first dive into your first Scoolinary course, you definitely didn’t choose the easy road. That flavor trio of matcha, calamansi, and yuzu is tricky even when you have the exact ingredients, so I respect the fact you improvised with what you could find. But you’ve also proven you can adapt, troubleshoot, and still finish the dish, which is a skill every good home chef needs. Great work! 👌
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Thank you🙏
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Level:
Scoolinary Team
Great job for your first attempt at the course!
I think it’s fantastic that you dared to improvise with alternative ingredients, even if the result of the “fake calamansi” wasn’t quite what you expected. The glaze looks beautiful, and the cake’s cross-section has an impeccable presentation.
Do you plan to try it again once you get your hands on yuzu or calamansi to compare the flavors?
Thank you for sharing your experience and photos I’m sure many of us will also learn from your trials and adjustments. -
Thank you Sussan! . I am going to try again. I found a food service provider about an hour from me that has the Calamansi purée. I am going to take a trip and pick it up..
Next weekends project!😊
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Level:
Scoolinary Team
@sheryl-segal Oh, we love that passion!
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Que belleza de plato.
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@undefined Gracias!
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We learn by experimenting and substituting one thing for another. Well done.
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Level:
Scoolinary Team
@judyrusselllive-com-au 100% agree
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Thanks Judy!
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It’s a good effort, especially for your first try. It actually looks spectacular. I too have the challenge of finding authentic ingredients for some of the Peruvian dishes in my courses, which is a little frustrating.
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Thank you for your kind words!
I don’t know if you are in the US, but if yes, there is a very small company in Maine, that carries some odd ingredients in small packages. I just purchased 2 ounces of Ultra-Tex 8 and 7 ounces of Dextrose powder. Been buying pectin nh, and super agar from them for years. Modernistpantry.com
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Level:
Scoolinary Team
Welcome aboard, Shreyl! 🎉 What a fantastic first attempt — tackling Chef Bachour’s Matcha, Calamansi & Yuzu entremet is no small feat. Even with substitutions, you managed to get great textures and a beautiful finish. This dish would be a perfect fit for our Green Challenge 🌱 (you’ll find all the info in the pinned post at the top of the Cooking feed).
https://www.scoolinary.com/activity-feed/
Excited to see how you keep exploring and growing here!
You can now earn Scoolipoints every time you share photos, win a Challenge, complete lessons, comment on other members’ posts and more! 🎖️
It’s all part of the Scoolinary Masters Game—where your passion for cooking turns into real rewards.
👉 Click here to learn more:
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