Lost in Maghreb…
75 g pre-cooked couscous
120 g 70% dark chocolate, chopped
200 g cream (35% fat)
Cook the couscous following the package directions.
Bring the cream to boil.
Pour the cream over the chopped chocolate and stir gently until smooth.
Combine the couscous with the ganache.
80 g sugar
250 g raspberries
Bring the sugar to boil on a heavy bottomed pan until it caramelizes.
Remove from heat and add ¾ of the raspberries.
Add the remaining raspberries.
300 ml greek yoghurt
60 g icing sugar
Place the couscous into the bottom of a glass. Pour the raspberry caramel and top with the sweetened greek yoghurt.
After my return from Barcelona and my chocolate course at Espai Sucre, I fully understand why my cooking school is believed to be the best in Spain.
Everything I thought I could learn on a chocolate course, I already knew it as all the demonstrations that were new to the rest of the participants.
It was easy to see that I already know from heart all the custards’ recipes, the temperatures, the secrets of the macarrons, or the tricks to achieve a perfect tatin.
Anyway, the course at Espai Sucre that has been a surprise gift from Miguel was a different experience that gave me the chance to learn some interesting recipes and, above all, showed me that the final step is the entrance in the “real world”.
I barely had time to see Barcelona. This was only my second time there but Miguel lived there in his times as a tennis coach at Topteam Tennis Academy.
Our visit was far from tennis courts and we had time to go to the top pastry shops.
Despite the little time I dare to describe the city in one word: Culture.