This week at school we’ve been sticking out our tongues…and when you stick out your tongue, you see that it’s covered in lots of little bumps. We like to think of these bumps as our taste buds, but actually, these bumps are known as papillae. Your actual taste buds are much smaller, and anywhere from 3-100 of them can fit inside a single papilla. Some papillae look different than others. This is because there are actually four different types!
Right in the centre of your tongue, there are lots of small, skinny papillae that almost look fur-like. These are called filiform, and they don’t contain any taste buds. On the front and sides of your tongue there are little round dot-like papillae known as fungiform.They usually contain 3-5 taste buds each. The next two types can be hard to see, all the way at the back of your tongue, near your tonsils. You may be able to make out a few ridges on either side of your tongue. Those are called foliate. On the top of your tongue in that same area, you might see some large, round papillae. These are known as circumvallate, and they, along with the foliate type, each contain more than 100 taste buds each!
Here’s one I prepared earlier
I love doing all the workshops with children but sometimes it’s just nice for me to do something a bit more grown up. This is a Pithivier which is a traditional French dessert, very tasty and just one of the desserts that I prepared recently for a Supper Club. The recipe is quite easy to follow, have a go if you like almonds and you do not suffer from a nut allergy. I haven’t however given instructions on how to make the sugar caramel sculpture as that can be a bit tricky 🙂
250g Puff pastry
350g of blanched almonds or ready ground almonds (then skip pounding the almonds in a mortar or blender part)
1 teaspoon of almond extract
175g caster sugar
2 teaspoon of grated lemon zest (unwaxed)
175g of softened butter
1 egg yolk
Preheat the oven 220c/425F/gas mark 7
Make the pastry or buy readymade. Pound the almonds in a mortar or a process in a blender then add the sugar, lemon zest, almond extract; add the eggs slowly and lastly the butter. Knead the mixture. Using a plate cut a round from your pastry and place this on a flat baking tray. Put your filling in the centre of the round pastry. Press it down slightly so it is of even thickness but still remains mounded in the centre of your pastry. Cut out a second round and place this on top, painting the egg yolk around the edge to press and seal down. Brush with the egg yolk to glaze your Pithivier. With a sharp knife, starting in the centre score patterns on the pastry out to the edge, like the spokes on a bicycle wheel. Bake for 30 minutes or until golden brown. Delicious served with good quality vanilla ice cream.