Monday, April 16, 2012

Cereal and Milk

Froot Loop macarons with milk filling. I love the colors and texture the broken up pieces give to the top of the shell. I wanted to go for a cereal milk ganache a la Momofuku Milk Bar but I couldn't quite achieve the taste so I stuck with a very milky tasting ganache. The filling is the first hit of flavor you get but the middle and end note is the fruity cereal taste for sure!

Friday, April 13, 2012

What to do with Calamansi




Calamansi is a also known as a Filipino lime. I've only seen it as frozen puree or in juice form here before till last week when I was surprised to see fresh calamansi at the local asian supermarket. I had no idea they were so adorable! They have a lovely aroma and are quite tart. I realized after juicing them why the purees were so expensive. The pint that I had bought only gave me 45 ml of juice! I didn't have enough to make a sorbet or mousse with it so I made it into a curd and paired it with red fruits to balance the acidity, and mango. The base is a coconut dacquoise and the cake is sprayed with a yellow velvet spray. red berry fluid gel, mango discs, and raspberry powder.


The flavors worked quite well with each other and the calamansi curd really adds a punch.

Tuesday, April 10, 2012

Squash Agnolotti



This is my first attempt at making agnolotti. I have to say it could have turned out more disastrous than it did but it's pretty far from the standards we have at work. At least it tasted good!

The pasta dough was rolled out into strips, which took a while because my pasta roller doesn't quite clamp onto the table so I was trying to hold it down with one arm while feeding the dough and rolling it with the other. I made a puree with roasted kabocha squash and onion and piped it along the dough and formed the agnolotti. The sauce was just butter, reduced cream, sage, and cauliflower.

It's a little monotone until you cut into it:

Sunday, April 8, 2012

Easter Bunny!


Happy Easter everyone!

Friday, April 6, 2012

Lavender's Blue


My friend had requested a lavender cake and I was a bit hesitant because when you're working with floral flavors, you need to be very careful not to overdo it or you'll end up with something that tastes like soap. However, the lavender still has to be the main note and be prominent enough so that you're not guessing as to what flavor it is.

The base is a thin layer of feuilletine followed by layers of honey lavender sponge and a strawberry blueberry compote infused with lavender. A layer of vanilla custard and then lavender milk chocolate mousse. I did a cold infusion of the cream for the mousse with the lavender and just let it sit for a few days before straining it.

Light purple lavender macarons to decorate with strawberry agar cubes among chocolate soil gave it a very playful and natural look.