Monday, March 28, 2011
Thursday, March 24, 2011
Hazelnut praline begins to be chopped in the processor:
Hazelnut praline ready to use:
Hazelnut praline, plus a bit of egg custard business, plus this.......equals this:
...possibly. Actually I'm not at all confident that I got this element 100% right. My custard had juuuust started to split, and I decided to go with it anyway. So it looked kind of funny, but I have to say it tasted fantastic. Really.
Cherry compote just in the pan:
Cherry compote about five minutes in:
Once the cherry compote is all boiled down and reduced, it gets separated into two elements: the cooked cherries, and, with a little extra work, the cherry syrup:
Which looks unassuming, but is awesome. The flavour punch is incredible.
So, onto the mascarpone cream - ie. mascarpone cheese, icing sugar & vanilla:
The last layer is covered in a poured ganache, before being transferred to the top of the cake:
And finally, the cake is topped with the candied cherries that I also didn't take photos of the making of, chocolate curls, and fresh (or in my case, maraschino) cherries:
And with any luck, it makes it to the picnic in one piece! (Yes, insanity, I know. But I had my heart set on doing it, and when mum said "picnic", I thought "hmmm. Sure, no problem...")
So, The Big Question: Is It Worth It?
Posted by Sugary Flower at 7:24 PM
Tuesday, March 22, 2011
Bottom Row: Carrot sticks (purple carrots grown in our garden); Roasted beetroot & yoghurt dip; Currants (which I explained used to be purple when they were grapes. She has been told this before, but had obviously forgotten, as she was fascinated).
The After Shot:
We Were Clearly Not In The Mood For Carrots Today. She did actually carry on about how yummy they were with the dip when she bit into the first one, but then only ended up eating two. Go figure. Incidentally, I made more dip than this, and found out last night that it works really well as pasta sauce with a bit of prosciutto, spinach, mushroom & feta cheese - yuuuuum...
To see what other mums did this week, click on over to The Muffin Tin Mom's blog - but come back here in a few days time - there will be cake!
Tuesday, March 15, 2011
Bottom Row: Yoghurt with blue sanding sugar; jelly made with grape juice, lime juice, a little blue food colouring, and one of those "create your own flavour" packs of jelly crystals; Frozen blueberries.
The Muffin didn't really like the jelly much - she only ate about a third of it. I asked if it was the flavour (which incidentally I thought was yummy), or if she just wasn't keen on any jelly. She said she just wasn't keen on any jelly. (seriously, what child doesn't like jelly???) (by the way, note to American readers: when I say "jelly", I mean what you would probably call "jello") :o)
To see what (no doubt much healthier) tins other mums did this week, go check out The Muffin Tin Mom's blog.
Monday, March 7, 2011
It's Muffin Tin Monday once again, and we are now up to Green in our Colours Of The Rainbow series.
This tin turned out a little differently than I had planned it. I was going to have spinach leaves in it, and also a caterpillar made out of peas. But we went fossicking at the local markets for green fruit/veg elements, and found three green fruits. And then I wondered what sort of more substantial element (carbs?) I could give her that was green, and decided on green pancakes (frozen spinach blended into the pancake batter - The Muffin loves this, and it's a great way to make pancakes healthy). So here's what we ended up with, and it's all very light green and anaemic-looking, but it did actually look tastier in real life, I promise...