Vol De Nuit 午夜飞行

Archive for March 2008

Gone for a while

with 8 comments

Right now I’m in the airport waiting for my flight. A new chapter in my life are gonna begin.
I will miss here, because I’m already start to missing.
Wish me luck.
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Written by Faye

March 25, 2008 at 9:24 am

Posted in Uncategorized

Blood orange and rosemary jelly

with 6 comments

橙子里最漂亮的血橙,果肉的颜色像红宝石一样。第一次看到这个甜点的时候,我被吸引了,颜色真是漂亮啊。
隔天买了材料回来,不过在做之前却有些不确定,blood orange和rosemary的搭配,会好吃吗?想不出来…… 做吧,做了就知道好不好吃了。
做法很简单,把rosemary放在血橙汁里infuse,加入吉利丁,进冰箱冷藏 and voilà.
可惜这次买的血橙不够好,颜色不够深,也不够红,不然可以更漂亮的。
至于味道嘛,我只能说:不一样,非常不一样的味道。

Written by Faye

March 22, 2008 at 7:43 pm

Posted in Pâtisserie

Special for Princess

with 16 comments

自从自己的目标达到后,很久都不接order了,只是偶尔会帮朋友做。但还是常常有人发短信来问能否预订蛋糕,通常我都回绝了。
上星期又收到一个短信,一个男孩想订个生日蛋糕,虽然知道我已经不做了,可还是想试试,因为他女友常常来看我的甜点,他觉得什么礼物都不如我的蛋糕,很想给她这样一个惊喜。
这么诚恳的要求实在是很难拒绝,好吧,我接受。
冬天的水果不好找,跑了好几个地方,都不够新鲜,挑了半天,总算有一盒差强人意的。
按照要求,抹茶玫瑰味的,最好都选用low fat的。我烤了抹茶戚风蛋糕,中间抹了一层玫瑰花酱和玫瑰鲜奶油,最后摆上raspberries,撒糖粉。
第二天,冒着今年最大的雪,人家来拿蛋糕了。庆幸自己做了这个蛋糕,因为被这份爱感动了。
他告诉我他的女友叫Princess,呵呵,原来真的是他的公主呢^^

Written by Faye

March 13, 2008 at 12:17 am

Posted in Pâtisserie

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.

Written by Faye

March 7, 2008 at 9:23 pm

Posted in Pâtisserie