My entry for this SHF, hosted by spitoonextra, focussess on cream. Cream is made by allowing full-fat milk to settle, allowing the higher-fat layers rise to the surface and be skimmed off. When I was little, I did not like cream in the least. Ice-cream was fine, but cream on its own? Uh uh, not for me. On the other hand, A. thought cream was the bee knees and one of the treats he used to buy at fairs was a cylindrical waffle cone filled in the middle with pure white, creamy cream.
Now, although I still don’t love cream the way A. does, I can see how it can add depth to savoury dishes such as beef stroganoff (not that I've ever had this before). And of course, as most of us would know, cream is an essential component of many desserts. Imagine chocolate ripple cake without cream. It would just be…um, a pack of chocolate ripple biscuits. Okay, you can dunk it in milk and it would be pretty good but once you sandwich a row of these biscuits with whipped cream, it turns from just a pack of dry chocolate biscuits into something wonderful – a dessert that would not be out of place at a birthday celebration.
I was flicking through my copy of Yoshoku when I came across their Tokyo Tiramisu, which sounded perfect for a summery dessert. After pondering upon this for a couple of nights, I was inspired by the memory of the Ispahan from Pierre Herme. Why couldn’t I make an Ispahan Tiramisu instead?
I didn't have time to make any rose macaroons so I had to make do with the normal savoiardi biscuits. The sponge fingers were carefully placed on the cake tray and brushed with lychee syrup until fairly well saturated. Whipped cream flavoured with some Eau de Rose from Fauchon was piped on top of the row of fingers, then raspberries and lychees scattered over the cream. This was topped with another layer of savoiardi biscuits and rose-flavoured cream. For the decoration, I piped out the outline of a heart in Valrhona Ivory chocolate and once set, placed this gently on a pile of red rose petals. Mmm, lovely, light and a wonderful melding of subtle flavours.
sugar high friday, shf, food and drink