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First experimenet with cherry blossom

with 12 comments

上次预告的很特殊的甜点来了,是用樱花做的,特殊吧。这盐渍樱花收到已经有段时间了,不过一直决定不下来要怎么做,只有那么一点点实在舍不得用,不用的话又会过期,矛盾ing。
樱花的花季很短,而且不是每种樱花都可以入口,只有特定地区的樱花才可以食用。盐渍樱花是为了能保存较长的时间,而且通常都是用八重樱,和其它的单瓣樱花不一样,它有多重的花瓣。
 
 
因为是盐渍的,所以先要用水泡,泡开的时候很好看,连水都变成粉红色的,不过我没能把水的颜色拍出来。
 
 
总觉得蜜红豆吃起来有股花香味,应该很适合樱花的花香。樱花带有一点点咸味,切碎了和crème fraîche拌在一起,和蜜红豆混合出一种微咸的蜜甜味。在烤好的meringue上,放上红豆和crème fraîche,真的很好看,自己舍不得吃啊。
这是最简单的樱花甜点,还有好多其他甜点都想用樱花做,不知道下次要先做哪个呢?
 
 

I got some salted cherry blossom about one month ago, and alway thinking what should I do with these ting little flowers. On top of my list is cherry blossom cake, but I have been busy this month, and don’t want rush the cake, so I decided to try a simple dessert first.
 
Although I can’t remember what cherry blossom smells like, but when I open the package, it’s pops out, I knew that’s the smell of cherry blossom. At first, I was thinking lychee will go well with the blossom, then I realized maybe the flavor are too strong for that, so I use sweetened azuki bean instead, it’s has same flowery taste like lychee, but mild. I use homemade sweetened azuki bean, it’s less sweet than store bought. After the meringue baked, I soaked up the blossom, whipped some crème fraîche, add in chopped cherry blossom. Top the meringue with azuki bean and crème fraîche, it’s sweet, salty, tangy, crispy, creamy, and flowery at same time, lovely!
 
I’m very happy with my first cherry blossom experiment, and looking forward to have more fun.
 
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Written by Faye

February 18, 2008 at 1:00 am

Posted in Pâtisserie

12 Responses

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  1. 盐渍樱花,会是什么味道啊,好想尝尝

    lorraine

    February 18, 2008 at 7:14 am

  2. 制作食物的功力深厚,摄影用光和构图成熟.我是一个意大利菜厨师.也是一个特约摄影师.好高兴可以认识你.

    治安佬

    February 18, 2008 at 9:56 am

  3. 亲爱的,照片实在太漂亮了!!!我最喜欢第一,第二张,看了好多好多遍~~
    我也正发愁,还有这么多樱花该怎么办呢,都快过赏味期了.
    我准备去做做那个樱花冻.
    你快点多做几种吧,我好跟着做~^^
     

    Kaiyu

    February 18, 2008 at 10:02 pm

  4. Lorraine: 有点咸咸的带有樱花的香气,单独没有那么好吃。
    Giano: 谢谢夸奖,我还是刚开始学习。很想看看你的作品。
    宝: 嗯嗯,我尽量加快速度多做几个,樱花冻也好美,你做了给我看吧。

    faye

    February 19, 2008 at 10:38 am

  5. Tatyana的點心與照片,總是賞心悅目又美麗誘人,真喜歡啊!!!^^
    我也想像不出來鹽漬櫻花的味道… 一定很特別呢~

    Wendy

    February 19, 2008 at 7:54 pm

  6. 樓下那個無名氏是我啦~ 傷腦筋,連MSN上怎麼留言都不會,汗~
     
    Wendy :P

    Wendy

    February 19, 2008 at 8:00 pm

  7. 美的美的…很美…美人做美食…美不胜收…很喜欢樱花呢…有糖漬的樱花么?…

    Cat

    February 20, 2008 at 12:28 am

  8. Attractive photos,
    Special taste dessets..you have made my saliva out of control. :p
     

    dd

    February 20, 2008 at 3:38 am

  9. haiyo, now my turn to become no name. I am dd.

    dd

    February 20, 2008 at 3:40 am

  10. Wendy: 谢谢,你太夸奖我了, 我会想办法让你尝到樱花味道的^^
    Cathy: 糖渍的恐怕不能保存那么长时间吧。
    dd: Thanks, I want try more cherry blossom desserts.

    faye

    February 20, 2008 at 8:57 pm

  11. Your pictures are just stunning. I doubt I will be able to find any cherry blossom in Paris :-(

    Rachel

    February 25, 2008 at 8:03 am

  12. R khooks: Thanks. Here in toronto can\’t find the blossom either, a friend of mine got for me from Japan.

    faye

    February 26, 2008 at 5:36 pm


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