mousse à la myrtille
mousse à la pistache
confiture de framboises
pâte d'umeboshi
biscuit joconde au chocolat
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Tuesday, February 1, 2011
Lune Bleue [ Blue Moon ]
I like to infuse Japanese flavor in my cake and for this one I've used quite an unusual filling: umeboshi ( Japanese sour plum ) paste. I mixed the umeboshi paste with homemade raspberry jam to tone down the overpowering sour flavor of the umeboshi - resulting in a sweet yet sour filling. The pistachio and blueberry mousses' sweetness helped to balance the sourness of the plum.
mousse à la myrtille
mousse à la pistache
confiture de framboises
pâte d'umeboshi
biscuit joconde au chocolat
Share this post :
mousse à la myrtille
mousse à la pistache
confiture de framboises
pâte d'umeboshi
biscuit joconde au chocolat
Share this post :
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10 comments:
This is so incredibly beautiful! I'd never heard of umeboshi - where do you find it?
Alex: Thank you for your compliment. You could find umeboshi in Japanese supermarket.
wow i chance upon your blog via FG and i must say that ur creations are really amazing. your cakes are v evenly sliced and the layers are like so straight! superb skills. (:
Michelle : Thank you Michelle for your nice compliment! Really appreciate it =)
wow! simply amazing. I found this post on tastespotting. I'm glad you described what was in it in English because I don't know French :P but I learned a couple new words from your post. haha. It sounds really good! Umeboshi is something I've never had before but that combination of flavors, pistachios, berries, plum chocolate sounds heavenly! Someday, I would love to prepare a dish like this. I know there's no recipe, but I think I would like to try it, if that is okay with you? although the only component of this dish that I've made is the joconde...well, sorry for such a long paragraph! Thank you so much! and great job!
Chris : Thank you Chris!! No worry about the long comment, I enjoy reading it! You are more than welcome to try it =)
sorry to bother you again, haha. but i was wondering if you could reference me to a site that has a basic mousse recipe? or maybe one that you base yours off of?
Hi Chris, you could refer to my Buche de Noel post back in Dec 2010. There's a recipe for chocolate mousse there.
Hi there, i happened to chance upon your blog and i glad i did :) the entremet looks stunning :) i have a question: what is the dome shape thingy that is on top of your entremet? can you share it with me how it was being made? many thanks :)
xx
Pam: Thanks! It's made of white chocolate. Please refer to my acidule post on how to make that. Cheers
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