At the start of class today, Haylee gave each of us an aloe leaf.
Though I’ve taken my share of aloe vera juice or gel shots, this was my first time working with fresh aloe.
What we did with it is pretty amazing, though.
We dyed it tuna-pink and made aloe vera nigiri!
It really does look a lot like tuna…
…and it makes for an impressive presentation.
I’m happy I got to learn and practice this technique…
…even if the taste of aloe vera is not my favorite!
Next, we put together some pico de gallo and a lime-herb vinaigrette, and we crumbled the red pepper-macadamia cheese we’d started on Tuesday.
We assembled these components into a confetti-colored Mexican salad.
So many different flavors and textures comprised this bowl.
Every bite contains something sweet, salty, tangy, crisp, tender, crunchy, and creamy.
You all know my disdain for salads, but just like with the massaged kale salad from Level I, I was determined to give it a try.
Deep breath, and…BITE!
I liked it! Er, everything except the leaves…but I have found that romaine lettuce seems to have the least-offensive texture to me. So I doggedly persisted, and my salad went from looking like this…
…to looking like this! The zingy dressing and medley of veggies certainly helped, but still, I’m declaring victory!
Lastly, we took out our frozen ice cream bases from Wednesday. We didn’t make ice cream, though—we made GELATO! With the help of the PacoJet (a jaw-dropping $4,000 appliance that can mix and aerate food in its frozen state without thawing it), we created the dreamiest, creamiest gelato imaginable.
My flavor? Almond butter-banana-honey, like my favorite sammich.
Yeah, yeah, I know I utilized almond butter in my “horchata” ice cream in Level I, but a girl can never have too much nut butter in her dessert life!
Can you blame me for garnishing it with sliced banana, candied almonds, and a drizzle of raw honey?
Photos can’t even do justice to how lush and silky this gelato is.
Nope…you’d need a spoon to believe it.