Tuesday, December 30, 2008
December away...
I am trying to track down this Donna Hay cake I saw the recipe for in that No Time to Cook book in a bookshop recently. It was like a giant raspberry friand (siiiiiiiigh) and I need to use up the egg whites in the fridge. It is not to be found! I'll have to wing it.
So on the topic of December away, it has been quite a month for fruit picking, just wait for my photos, but they shall be in the next post, because this one goes to those crazy 'bakers'. More like daring freezers, ha. Yes, darling readers. I complain, but do I stop following?
This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand.. search it if you like. It's an ice cream cake, AKA a litre of cream and a few blocks of chocolate, with layers amillion. Well, eight-ish.
The half piece is because it was really hard to cut without breaking, even left out of the freezer. Some components softened more quickly than others. So we just cut huge fat pieces and served them in halves.
Starting from the top, we have:
chocolate icing (does that need stating?)
milk chocolate semifreddo in which everything else is set, i.e. frozen mousse
baked creme brulee
more chocolate mousse
praline feuilleté (hazelnut praline crushed with crisp-baked crepe biscuits, chocolate and butter)
mousse again
dark chocolate ganache (hands up if this is your favourite part. me, pick me!)
and hazelnut dacquoise, of which I could have happily eaten a bit more.
Yum. I won't be making THAT again anytime soon!
So on the topic of December away, it has been quite a month for fruit picking, just wait for my photos, but they shall be in the next post, because this one goes to those crazy 'bakers'. More like daring freezers, ha. Yes, darling readers. I complain, but do I stop following?
This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.They have chosen a French Yule Log by Flore from Florilege Gourmand.. search it if you like. It's an ice cream cake, AKA a litre of cream and a few blocks of chocolate, with layers amillion. Well, eight-ish.
The half piece is because it was really hard to cut without breaking, even left out of the freezer. Some components softened more quickly than others. So we just cut huge fat pieces and served them in halves.
Starting from the top, we have:
chocolate icing (does that need stating?)
milk chocolate semifreddo in which everything else is set, i.e. frozen mousse
baked creme brulee
more chocolate mousse
praline feuilleté (hazelnut praline crushed with crisp-baked crepe biscuits, chocolate and butter)
mousse again
dark chocolate ganache (hands up if this is your favourite part. me, pick me!)
and hazelnut dacquoise, of which I could have happily eaten a bit more.
Yum. I won't be making THAT again anytime soon!
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