mymuybueno Academy of Culinary Arts

Welcome to the course

Course Intro Video

Poached Scottish Langoustine, Lardo Stuffed Cabbage, Shellfish Consommé

Ingredients & Equipment

Module 1: Intro – Poached Scottish Langoustine, Lardo Stuffed Cabbage, Shellfish Consommé

Module 2: Langoustine Preparation

Module 3: Shellfish Consommé

Module 4: Prawn Mousse

Module 5: Cabbage Roll

Module 6: Plating

Venison Wellington with Truffled Mash

Ingredients & Equipment

Module 1: Intro – Venison Wellington with Truffled Mash

Module 2: Venison Sauce

Module 3: Searing the Venison

Module 4: Duxelles

Module 5: Rosemary Crepes

Module 6: Chicken Mousse

Module 7: Wellington Assembly

Module 8: Truffle Mash

Module 9: Venison Wellington

Module 10: Plating

Lemon Meringue, Yoghurt Sorbet, Caramelised White Chocolate, Hazelnut

Ingredients & Equipment

Module 1: Intro – Lemon Meringue, Yoghurt Sorbet, Caramelised White Chocolate, Hazelnut

Module 2: Lemon Curd

Module 3: Lemon Shortbread

Module 4: Yoghurt Sorbet

Module 5: Italian Meringue

Module 6: Caramelised Hazelnuts

Module 7: Caramelised White Chocolate Aero

Module 8: Plating