This was a fantastic, unique dessert that is really above average pallet. I do have a bone to pick however. It was too damn small!! For all that work it really should have been at least twice as large.
Tea for the Sabayon. Perhaps, best served in such a tea pot.
Sabayon. I am not sure I got the full height as I also used the mixer for the chocolate.
Straining the preserves.
My "double boiler."
Test. With a smile. :)
The kosher gelatin I found was actually non-flavored jello. I am still not sure if it worked properly, however, carageenan was amongst the ingredients.
After the freezer. The cake got slightly burnt in the toaster but it was a real star. What a fantastic chocolate cake all on its own!
I did not have time to wait 8 hours, as it was already 11pm. My wife has placed penne ala' vodka on the menu regularly now since we have been buying so much heavy cream for Rose's cakes.
I am not sure if this worked properly as this mouse was polished off within an hour.
Not very pretty, but it was fantastic! The flavors were sophisticated and delicious.
Now that we have been away from Brooklyn for a while I can start to reminisce about we miss, er no, not exactly, um find interesting? Um, no. How about a couple things that were... unique...
Only in Brooklyn.
and... only in Brooklyn...
I figured I would also take this opportunity to blog about the Jansci Torta I made on Passover, since I finally have proof that I whipped the egg whites by hand.
I can not remember exactly when I started. Say about 1pm.
Pretty stiff!! :)
Fold it in.
One of the ubiquitous taste tester.
The chocolate coating did suffer since I did not have any cream or such for the ganache. It still came out pretty good.