Faithful readers, it’s time to change ‘em up a little bit, we’ve gotta keep it exciting, right? The Rosemary and Pinenut Tartlette is coming off. I can’t give that thing away. Also bye-bye is the Cheesecake Three Ways, because its too much work. I’m bustin’ my ass over a mediocre dessert, when I should have been making Chocolate Flourless , Passionfruit, and Creme Fraiche Sherbet, pictured above. Sauced it with Valrhona, ’cause it’s good Also we have Poached Pear, Olive Oil beignet, and Valrhona milk chocolate. Take a look below. We poached the pears in a bag for six hours in Jake’s thermal bath. This is attempting that “in the woods” feeling that I was trying to capture with the Pinenut Tart. Maybe this time the clarified butter and chocolate will make it happen. That’s right, we got Valrhona on both, peeps. You’ve tried it , right? Also revised was The Irish Car Bomb, which is now Gunniess stout brownie, Bailey’s anglaise, and Jameson’s salted whiskey caramel ice cream. And don’t forget to check Elvis’s out new bacon cookie!!!
Bacon cookie? Hell yeah! It all sounds great.
[...] At Carlyle this recipe started to evolve. The original recipe, just cut in half, was giving me some great results. I realized at this point how similar this cake was to cheesecake, and I treat cheesecake like a custard. I started baking it at a lower temperature, and turning off the oven for the last half hour of baking. A thick, fudgey texture was my reward. I started trying different molds, and building up creamy layers. The best version at those times was with passionfruit, I wanted to call it Sexual Chocolate. [...]