On Friday I got up extra early to make cheese. So exciting!

We waited for the temperature of the milk to come up to 30 degrees C and then added some culture. Left for an hour & then back to add some rennet to turn the milk to curd. Left again for a while. Then we cut the curd which separates the whey from the cheese. We drained off the whey and then filled some molds with the cheese and topped them with weights to push out any whey that was left. Then back every few hours to turn it upside down a few times throughout the day.

In the kitchen I made passion fruit mousse, which was made with cream, sugar, water & set with gelatine - really, really tasty.

Duck Confit Salad - I rinsed the marinade off my duck (which I had done the day before) & covered it in duck fat to cook for an hour or so. Then removed from the fat & roasted in the oven for 15 mins, then crisped up the skin on the pan. Then made a dressing and dressed some pretty salad leaves. Chopped up some apple & mixed everything up with some walnuts & a few marigold petals (posh & tasty!).

I made some puff pastry. Mixed chilled flour & water (detrempe) and then chilled for 30 mins while battering some butter to make it soft but keep it cold. Rolled out the detrempe & placed the butter in the middle & wrapped it up. Then rolled out it out again, folded in 3, rolled again & chilled again for 30 mins. This happened 2 more times throughout the day. I then put it in freezer for the weekend so I can use it a fresh as possible on Monday.