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May 10, 2008
FRAGILE
With summer in the forecast, I wanted to create a cake with clean, smooth and vibrant flavors. A cake with the potential flavor spectrum to be consumed with tea, a wonderful water, Champagne or Riesling. I always associate lavender with summer and especially the time I spent in the Provence. I once made an almond milk lavender ice cream and I enjoyed it very much. With those flavors lingering in my head, white peach was the first fruit I thought of and didn't bother to analyze another. I made a hot syrup of lavender tea and poured it over cubes of white peaches. I infused it for several hours, drained them and folded them into a white peach mousse with just a hint of Italian meringue less sweetened and a scoop of whipped cream. A thin layer of whipped white chocolate provided a neutral creamy sweet note that meshed the mousses together. I like magdalena cake when it is done well and has enough fat to retain it's moisture. Cold brown butter whipped with honey and ground almonds finalize the magdalena cake.
ALMOND MILK LAVENDER MOUSSE
WHITE PEACH MOUSSE WITH LAVENDER TEA STEEPED PEACHES
WHITE CHOCOLATE WHIPPED CREAM
BROWN BUTTER HONEY MAGDALENA
May 10, 2008 5:28 PM
Comments
That looks really good and sounds incredible, what do you use to cut the cake?
Posted by: Chicken Fried Gourmet at May 20, 2008 1:40 AM
Thanks! A large chef knife or cake knife works fine. The cake is only about 10 inches long so it's not much different from another cake.
Posted by: Roberto at May 20, 2008 2:11 AM
absolute perfection! I'm in love with the texture and the divot and the little step up!
Posted by: christine at May 22, 2008 5:53 PM
Thanks Christine, It's great when you have an architect as a great friend and we can constantly work on form, function and texture.
Posted by: Roberto at May 23, 2008 5:48 AM