Vol De Nuit 午夜飞行

More sweets from cherry blossom

with 13 comments

因为这樱花很珍贵,所以想让更多的人尝到它的味道。但是怎么才可以保证甜点在寄出去以后能完整的到别人手里,还要保持味道不变。想到很多种甜点,但是能寄出去的就只有一种: 饼干。巧克力味道是我一直想试的,翻了很多书找到一个,chocolate shortbread with cacao nibs and sea salt 巧克力可可豆饼干和海盐,直觉就觉得会很好吃。

Cacao nibs是去了壳,被碾碎的可可豆,巧克力就是用它做的。可可味很浓很浓,老远就可以闻到了。这个饼干不甜,是很成人的口味,饼干加了海盐后,把深层的可可味道衬托出来,是一种苦甜香。我用樱花代替了本来洒在表面上的颗粒海盐,让饼干带上樱花味。
把饼干打包寄出后,一直担心路上会碎掉,直到几天后大家很高兴的告诉我收到了,都是完整的^^

想做出一种新甜点,也要是以前没有尝试过的,好像还没有用香料做过甜点,所以这次做的时候心里很没底,到底最后会是什么味道呢?小豆蔻经常会用在甜点里,就想用它来试试。我做了和pannacotta很相似的english cream,都是需要吉利丁来凝固。
在等待english cream凝固的时候,还烤了cherry blossom yogurt cake樱花酸奶蛋糕。先把樱花在牛奶里煮过,变成樱花牛奶,然后把樱花拌到蛋糕里一起烤,再在牛奶里加糖,搅拌到融化。等蛋糕烤好后,把牛奶浇在蛋糕上,让蛋糕慢慢的把牛奶都吸收掉。我尝了尝樱花牛奶,觉得单单这样的味道非常香,浇了蛋糕后到没那么好了。宝,如果你还有樱花不知道该做什么的话,就做樱花牛奶喝吧。
这个樱花小豆蔻奶冻,是意外的好吃。本来没有期望它会和别的甜点有什么大不同,在很随意的尝了一口以后,我呆住了,两种味道是你中有我,我中有你的融合在一起。原谅我语言贫乏,想不出怎样才可以形容出来,只有尝了才会知道。

I want let my friends to taste the cherry blossom, and can survive while being mailed. Got the idea from one of my chocolate book, it’s Chocolate Shortbread with Cacao Nibs and sea salt, I think chocolate go well with it, so instead sea salt I put salted blossom on top of it. This is a grown-up’s cookie: not too sweet, the nibs add crunch and the sea salt brings out the deep cocoa flavor.
My fingers are crossed, after I packed and send them out, hope they can safely arrival. Few days later, friends told me cookies are still in one piece, and they loved it :)
Try to make a new dessert, I can’t think anything else other than spices. English cream scented with cherry blossom and cardamom. This cream is traditional made in england, similar to milk jelly and pannactta. While the cream is setting in the fridge, I baked a yogurt cake with cherry blossoms, and infused the milk with the blossom, add sugar cook until it’s dissolves, after the cake done and still warm, pour the milk mixture over the cake slowly, allow it to soak in. Top with a scoop of vanilla Ice cream and blood orange lace cookie.                                                                                                               
When I taste it, I have not one, but two surprises. The scented cream is surprisely good, tasty than I expected, cadamoms are not overpowdering, and gives cream another lay of flavour. The other surprise is the lace cookie, it is crisp and have a little of bitterness from the blood orange zest.
A happy ending for another day.

Cherry blossom cardamom english cream       樱花小豆蔻奶冻                     (Recipe by Faye)    

2 1/2 cup 牛奶
1 1/2 cup 鲜奶油
3/8 cup 糖
6g 吉利丁
50g 盐渍樱花, 在温水里泡2分钟用厨房纸吸掉多余的水份
5颗 小豆蔻,  在烤箱里烤5分钟,碾碎

1. 把牛奶,鲜奶油和糖混合煮热,加入樱花,煮到微滚离火,加入小豆蔻,盖上盖闷10分钟。
2. 把吉利丁用冷水泡软,备用。
3. 把牛奶再煮热至微滚,加入吉利丁搅拌到融化。用筛网过滤出樱花和小豆蔻,把液体倒入模子,在冰箱里冰5小时以上。

没有樱花,可以用4个橙子的橙子皮代替。

 

Cherry blossom cardamom english cream                             (Recipe by Faye)

2 1/2 cup milk
1 1/2 cup heavy cream
3/8 cup suagr
6g gelatin
50g salted cherry blossoms, soak in warm water for 2 mins and pat dry with paper towels
5 cardamom pods, toasted in oven for 5 mins then crushed

1. Put milk, cream and sugar into a pot and heat up. Add blossoms, bring to simmer, then remove from the heat and add cardamom pods, place on side infuse for 10 mins.
2. Meanwhile, soak the gelatin in cold water until softened.
3. Heat the milk again, bring to almost boil, whisk in the gelatin until it has dissolved. Strain the milk, pour into molds. Put in the fridge for at least 5 hours.

If you don’t have cherry blossoms, use zest of 4 oranges instead.

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Written by Faye

March 7, 2008 at 9:23 pm

Posted in Pâtisserie

13 Responses

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  1. 沙发~

    Fion

    March 8, 2008 at 8:46 am

  2. 摄影和美食是这么让人惊叹.我很喜欢你做的这款樱花小豆蔻奶冻.好想一试啊..

    Fion

    March 8, 2008 at 8:48 am

  3. 恩 ,恩,我一定煮樱花牛奶和豆蔻奶冻!
    饼干还没做,这几天忙翻天.我觉得樱花过期几天问题不大,这么多盐呢.:P
    今年的一切变动应该在下两周都能定下了,不知道是会变的更忙还是会和以前一样.
    这几天你应该也忙翻天了吧,希望我们今年都会有大收获! :D
    哦,对了,饼干的照片我怎么觉得是原先的那张更好,这张好像感觉有点暗.
    BTW,我又买了本书,不过还没收到.:P
     
     
     
     

    Kaiyu

    March 8, 2008 at 7:53 pm

  4. 没有樱花,用橙皮试试看。
    看着你的甜品,胃口大开呢!

    Shange

    March 9, 2008 at 10:27 pm

  5. Fion: 谢谢。通常小豆蔻是和橙子搭配做甜点的,味道也很好的。
    宝: 我这里还有一包没开呢,可能都要拿来做菜了,呵呵。新书里的甜点等你做好了给我吃^^
    singer: 嗯,试试,橙子的也好吃。

    faye

    March 10, 2008 at 11:14 pm

  6. 看着看着,就觉得自己舌头上的味蕾在高速运转,想象这些难以描述的滋味。。。。。。。。。
    出书吧出书吧
     

    xuyp

    March 13, 2008 at 10:53 am

  7. 嗯,有空给自己做一本留念。

    faye

    March 15, 2008 at 3:30 am

  8. hi faye, your \’cherry blossom cardamon english cream\’ have that
    very english taste. i like the way you picture them too. can you
    tell me how to take good picture….. ^^…
     

    simon n doreen

    March 18, 2008 at 9:55 pm

  9. hmmmm…..i was thinking if jasmine or 桂花 would work too……

    Cat

    March 18, 2008 at 11:04 pm

  10. doreen: I think to take a good pic is keep practicing, that\’s the only way I know. So keep trying.
    Cathy: Jasmine or Osmanthus? Mmm…I don\’t know, maybe you can try it, than tell me^^

    faye

    March 21, 2008 at 7:14 pm

  11.   话说现在这个季节没有樱花了~能用荷花或蔷薇代替么……

    我是艾艾

    June 5, 2008 at 9:42 am

  12. 好漂亮啊。。。真的很不错啊。。。。好想试试啊~

    Yuki

    April 19, 2011 at 12:04 pm

  13. 东西我都有,但是需要时间来实践。。

    svetastys

    August 1, 2011 at 10:55 pm


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