Having had the most amazing dessert at The Sugar Club, I set about recreating this dish. Turns out it isn’t as difficult as I imagined it to be, albeit slightly simplified. The flavours and textures are all present though. The parfait recipe here is an adapted version of Geoff Scott’s (Vinnie’s) and the Cordon Bleu cookbook….
Author: michip
Gingerbread macarons
Since it’s Christmas, I’m sure you’d agree with me that it’s appropriate to have macarons flavoured for the merry season. It’s been a while since I’ve designed a new flavour for my macarons, as I’ve been far too busy dreaming up other desserts [see previous posts for Tarts]. However as I prepare for our trip…
Traditional Hong Kong street food – ‘Bubble Waffle’ (雞蛋仔)
Of all the things I miss of Hong Kong since moving to NZ, 8 out of 10 things are food related. Some of them I have been able to recreate, like the desserts, claypot rice, combination coffee and tea ‘Yin Yeung’ and appetisers such as barbecue pork and cold cuts. One special dish, has eluded…
A tale of two tarts: salted caramel or hazelnut?
It’s the school holidays and J wanted to make chocolate mousse, while I wanted to test out my newly purchased Gobel tart rings. I usually make tarts with ganache but thought hey I could use mousse! We discussed the elements and J came up with a plan, a cross-sectional drawing of her mousse design. After…
Glorious Tiramisu with Bailey’s
This is how I make Tiramisu – for as long as I can remember. Trouble with making Tiramisu is what do you do with the left overs. I’ve learnt that if I used a narrow based bowl that opens up to a wider top, while aesthetically pleasing, I would have half-used packets of lady fingers…
hopes.dreams.aspirations 