If you like smooth and creamy frozen treats, this iced coffee soufflé will please your taste buds. It’s a perfect dessert to serve as a refreshing treat on a hot summer’s day.
Recipe adapted from the book ‘In the Kitchen with Le Cordon Bleu’
Matthieu Longuere, MS is Wine Development Manager at Le Cordon Bleu London. We meet with him so he can talk to us about the new progamme launched at the school: Diploma in Wine, Gastronomy and Management.
Adelaide Bachelor of Business (Food Entrepreneurship)
Yoshnaa (pictured here at La Bonne Table in Adelaide) joined Le Cordon Bleu Adelaide in July and is just about to complete her first 6 months in the Bachelor of Business (Food Entrepreneurship) program. She has been studying food production, communication, business finance, food and beverage management, wine appreciation and gastronomy. As per of her studies Yoshnaa was involved in the development and promotion of a boutique beer brand and enjoyed participating in excursions around Adelaide as part of her Industry Workshop.