It’s birthday month in our bubble and I went all out to make S and J’s favourite dessert. Layers are chocolate pate sable biscuit layers, raspberry jelly layers, chocolate and raspberry mousse, with a cocoa mirror glaze, garnished with freeze dried raspberries and gold (!! I did say I went all out!!). It’s deviously straightforward…
Category: Entremet – layered desserts
Chocolate mousse dome entremet with Valrhona and Ponthier fruit puree
My ultimate favourite chocolate is Valrhona. Recently I had a mini sampling of the range at Sabato. I thought I would be persuaded to fall for a different type (hello Azelia – hazelnut) and Itakuja (passionfruit)) and was surprised to find myself steadfast in loving Manjari. The fruity notes first captured my love for Valrhona…
Chocolate Ganache Tart with Cassis Sorbet
There are times when you want a fancier dessert for a special occasion. Think entremets but no time to make mousse, sponge, crispy layer and mirror glaze? This is where you need joint forces of best quality products. Make a delicious chocolate tart with handmade pastry (Paneton Bakery) and ganache with good quality chocolate. Dress it up…
Peanut butter parfait, chocolate feuilletine crumb, salted caramel and butterscotch sauce
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….
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…
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