Given my love for fancy, multi-component desserts, it’s not surprising that someone gifted me a silicone mold perfect for making mirror-glazed mousse cakes. What’s surprising is that the mold has been sitting in my cabinet for months without ever having been used!
With all this extra time at home lately, I decided that it was time to take the plunge. Since we’re coming up on strawberry season I figured that I could use them as my base flavor, and when I found myself with a half-drunk bottle of prosecco I knew that I had a winning combination. After that it was just a matter of browsing recipes online to find components that I thought would work well together.
So what we have here is a strawberry-champagne mousse, encasing layers of white chocolate panna cotta, strawberry gelée, and genoise cake. It’s all topped off with a mirror glaze. The panna cotta turned out a bit bland on its own, but the mousse was delicious– the champagne flavor really came through– and the gelée was nice and fruity, providing a good contrast. While I was initially dubious about the sponge cake (it was a bit tough the first day), it softened up well and I’ve come to realize that a sturdy cake is necessary to keep its shape in a moisture-heavy dessert like this.
I recently took a class on French tarts at my local culinary school, just for fun. I had a great time– I’d never worked with pastry rings before (as opposed to removable-bottom tart pans), nor had I ever made a classic pate sucree to roll into the ultra-thin and ultra-refined French-style tarts. Turns out it’s really easy to do, and the results are fabulous!
Since we had extra dough left to take home, I decided to put it to use making some tart recipes of my own creation. Eschewing rich, heavy fillings (like caramel or chocolate) for the moment, I instead went with something lighter for my first try– a yogurt panna cotta. I find that I don’t make panna cotta nearly enough, probably because it’s so simple that it doesn’t feel “exciting.” So adding it to a tart with a fruity garnish was a natural way to gussy it up a bit and make it interesting.
Recently my husband and I took part in a little friendly competition with a few other couples for a mutual friend’s birthday, which involved her naming an ingredient and the rest of us coming up with dishes incorporating the ingredient, to bring to her birthday dinner. She selected miso, which was a brilliant idea, as miso can be used in so many applications, sweet and savory. Some of the contributions that evening included miso-marinated steak, miso-caramel ice cream, and miso-pork stuffed steamed buns. Delicious!
But how does this relate to poutine, you ask? Well, for reasons left unexplained, bonus points were awarded for Canadian-themed dishes, and what’s more stereotypically Canadian than poutine?
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.