Can you believe that it is already the end of March? What on earth happened to time?
I feel that the last few years have positively flown by. All I want to do is freeze time, freeze the way I’m feeling, my life, my work and revel in it.
In the last couple of weeks, the Boy and I have been cooking a lot more than usual.
We seem to have hit our heads hard somewhere as all we are seemingly plating up are desserts.
Him with the pipe desserts and me with my new-found penchant for baking (WHO ARE WE?!).
We thought we’d welcome you into Autumn with this beautiful Eye Candy.
Perchance you could help us name this untitled dessert?
To make this dish, the Boy and I went all around Melbourne markets (and Leo’s Fine Foods) to source these ingredients.
Vanilla Panna Cotta, Cherry Cylinder, Cherry Sorbet, Finger Lime, Freeze Dried Mango Crumbs, Fresh Cherries, Blackberries, Blueberries, Sugar Tuile, Geranium Petals and Baby Shiso.
This dessert essentially comprises of 3 components:
1) Vanilla Panna Cotta topped with Finger Limes.
2) Cherry Cylinder (Cherry Panna Cotta), Freeze Dried Mango Crumbs (store bought and crushed into crumbs), Fresh Blackberries and Blueberries.
3) Cherry Sorbet, Fresh Cherries (halved) and Sugar Tuile.
It is finished with garnishings of Geranium petals and Baby Shiso leaves (homegrown).
I love how each item “pops” on the plate.
Makes me feel as if I was looking at some pop art 🙂
I especially loved the pinkness of the Cherry cylinder and how the small pieces of sugar tuile falls on it resembling snow flakes.
What do you think of the Boy’s creation?
I think it’s visually stunning.
I want to give it a name but I’m not sure what to call it. It reminds me of both summer and winter. Perhaps a take on some saying from Games of Thrones?
Hope you enjoyed this fetching eye candy 🙂
More to come! So stay tuned …