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Wednesday, May 2, 2012

À París ...

I love everything French. I constantly draw my inspirations from anything french especially when it comes to their fine patisseries. I love the look of it, the feel of it and how each piece of pastry, gateaux, macaron or petit four conveys and delivers that touch of delicateness to it.

My dear friend Meibo, a fellow macaron connoisseur and one of my foodie soulmates constantly tells me of her experience in Paris' famous patisserie Ladurée. In Ladurée, they have a famous raspberry macaron called Ispahan which has lychee, rosewater and raspberry flavours all packed in a macaron delight.

Ladurée's Ispahan


So when an assessment came up, I quickly drew inspirations from these delicate flavours and fused it together with some classic desserts to produce a play on texture and a touch of feminine delicateness to cold desserts. 

Lavender & Dark Chocolate Mousse in White chocolate cup & vanilla bean and lavender tuilles

Japonaise with Raspberry Mousse, Blackberry Coulis & cookie dust 

Lychee and Rosewater Pannacota with Blackberry Coulis and Rose petal tuille

And the Ispahan inspired Pannacota ....


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