Having missed a home run with my first try at the Ispahan flavor palette (though I’d say it was a respectable double, at least), I thought I’d give it another shot with the Ispahan Granita. This one doesn’t try to replicate the distinctive richness, creaminess, or lightness of the original dessert, but focuses solely on the fruity and floral aspects.
While I was in Paris for my breadbaking course, I made a point of visiting famous pastry shops (okay, not just famous ones) and picking out the most delectable-looking desserts to enjoy, regardless of cost or calories. After all, it’s not every day one is in Paris and able to experience all of the delicious things the city has to offer! And one of the most important delicious things on my list was the Ispahan macaron at Pierre Herme.
The Ispahan is a dessert made of two pink macaron shells, sandwiching fresh raspberries, lychees, and a rose buttercream. The combination of flavors was perfect. Absolutely perfect. It was an exquisitely balanced meld of sweet and floral and fruity, with creamy and crispy and juicy textures in each bite… I just can’t do it justice with mere words. A perfect dessert. This from a woman who usually goes for chocolate, chocolate, chocolate. I knew I had to recreate it here at home.
I’ll get to a perfect reproduction later, but until then I’m just trying to get the general flavor profile right. I decided to start with panna cotta, figuring that it’s light and creamy, doesn’t have egg yolks or butter to disguise the delicate flavors of rose and lychee, and is simple enough that I wouldn’t feel bad about wasting tons of time and effort if it didn’t turn out well.