In healthy baking this week Carrot Cake was the theme. We made one that was eggless (cholesterol free) except for the cream cheese icing which was low fat and used sparingly.
We also made something that was translated to Floating Islands. It was basically a meringue poached in a water, sugar, apple cider vinegar mixture. They are popular in Europe, but not the US. Our Chef said about 20% of us would probably like it. I was not in the 20%, but they are pretty!
In chocolates class, we made Hazelnut Truffles, and yes they are as good as they sound. It was a milk chocolate and hazelnut paste ganache enrobed in milk chocolate and covered in toasted almonds.
The second thing we made was called Grignotines. These had cranberries, pistachios, almonds, and rice crisps all held together with white chocolate. I am not normally a white chocolate fan, but these were nice. This would be a great Christmas gift since they are red, green, and white.