dessert
There are 4 entries for the tag
dessert
I cannot resist this amazing dessert by Vanille of At Down Under. It is not simply beautiful dished, the soufflé mixes chocolate and pistachios,
An origami box gave Vanille the inspiration to reinvent the individual cake pan with parchment or waxed paper.
I am impressed! It is so original and lovely. If your guests are not be blown away by your flood presentation, you should think twice before inviting them again for a home meal.
The soufflé recipe is from Donna Hay; a relevant choice knowing that Vanille, a French woman married to an Hungarian man, has moved with her husband to New Zealand not long ago. They used to live in Paris.
I wish all the best to this new blogger. Vanille started At Down Under last June. Already her blog posts captured my senses more than once. You will find how to create the baking paper star pan and how to bake this recipe on her blog.
Categories:
FOOD + drinks
DISHING tips
DINING
posted @ Thursday, July 24, 2008 1:38 PM | Feedback (1)
This French dessert is apparently the first fresh fruit cake. Fraisier is delicious and is a favorite during the first summer months.
A fraisier is basically a genoise sliced in two halves, filled with creme mousseline (creme patissiere combined with butter) and fresh strawberries. The top is made of a pink or green almond paste layer. This is the original version that Elle à Table qualifies avant-garde in 1960.
I am taking this opportunity to talk about how you can take any old recipe, make same adjustment to the recipe to reflect current trend and develop a new food presentation. The idea is to reinvent a classic dish.
The Fraisier, 2008 edition
Last year, La Tartine Gourmande reinvented the Fraisier by topping the genoise and freshly sliced strawberries with a snow-light rhubarb mousse made with mascarpone, rhubarb purée , egg whites and whipped cream. Strawberry goes well with rhubarb. Bea was inspired by the classic layout but her version looks more modern.
Categories:
FOOD + drinks
DISHING tips
TRENDS
DINING
posted @ Friday, July 18, 2008 12:31 AM | Feedback (0)
I adore custards for their smoothness and velvety texture. From what I read this morning, custards produce the best chocolate puddings in the world.
In the United States, many Chefs wrote on their menu Pudding instead of Pot de crème to trigger the emotional connection that people have with puddings. But the best puddings are in reality Pot de Crème, a French recipe. In Quebec, we will call it Pot de crème.
I am showing you again the delicious Chocolate pot-de-crème, caramel and Maldon salt that my husband enjoyed at Laloux last winter.
Custard is a creamy preparation made with eggs and cream or milk, thickened with heat. Some recipes call for a bain-marie (double boiler) while other do it on a skillet. But one thing for sure, always melt your chocolate in a double boiler.
Categories:
EVERYDAY entertaining
FOOD + drinks
DISHING tips
ENTERTAINING
DINING
posted @ Monday, April 28, 2008 12:14 PM | Feedback (1)
You may not know that I begun my career as a mathematician. So it is normal that I celebrate the spirit of Pi Day. This celebration occurs every year on March 14th in reference to the irrational number Pi = 3.1415926535...
If you are interested by this mystic number, I suggest you read Contact (the film was a poor imitation), a novel by Carl Sagan.
If you recalled your mathematics, Pi represents the relationship between a circle’s diameter (its width) and its circumference (the distance around the circle).
Fruit pies and savory tarts
I watched today an old episode of French Food at home by Laura Calder. It happens to be on savory tarts. I listened to it because I thought the tarts can be the heart of your menu for this Easter brunch. It is funny that is occurred on Pi Day. It is typical on Pi Day to eat a fruit pie.
Categories:
FOOD + drinks
DINING
posted @ Friday, March 14, 2008 11:00 PM | Feedback (1)