Oops # 5 – Un gâteau cassé et une glace au cake crumb

[A broken cake, and a cake crumb ice-cream] I am not patient. Or scared to burn my fingers. So this was bound to happen one day or another. Yes, let this cake be a reminder that impatience and hot cakes don’t compute. While I may never learn; I’ll have some cake crumb vanilla ice-cream in my freezer, for when the “good cake-half” will have been ...

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Une histoire de tarte au chocolat et oranges sanguines

[A story of chocolate tart and blood oranges] The story of this chocolate tart is a simple one. It all started when a friend asked me to show him how to make one. So we mixed butter and sugar. Added eggs and flour and cocoa powder. And of course salt, because a chocolate tart can never be perfect without salt. We lined an entremet ring ...

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Pure morning – Burnt honey, vanilla, and parsnip ice-cream

It’s the light, a cold blue grey. It’s the window, adorned with pearls. It’s the wind, carrying the scent of moss and ocean. And just like you don’t even have to think to know you’ve fallen deep-hard in love, I didn’t have to look through the open window to know we’d been surrounded by cotton overnight. Yes, that morning – or perhaps more accurately, early ...

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Skinny dipping – Double chocolate profiteroles

I haven’t been hanging out with my laptop much lately. You see, I’ve been sort of busy doing this. And some unexpected things. Of the good kind. Like a lunch at Mauro Colagreco‘s Mirazur – which you will certainly hear of next week – and the less-than-occasional dip in the waves. The skinny way. Or so they say. There is one thing that couldn’t wait ...

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Where the wild things are – Ice-cream mochi au thé matcha

[Matcha ice-cream mochi] Almost a year ago, a boy-friend – at times with a dash, most of the time, without – gave me two Japanese manuals. A textbook and a workbook. They were both in one of those Muji clear pockets I love so much. With a pen and a highlighter. Perhaps it was yellow, or it might have been pink. Almost a year later, ...

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