Summer time!!

I love SUMMER!!! There is just so many fruits and they are all to die for!! I love the texture and sensation of berries, stone fruits and citrus to dance on my taste buds before sliding into my happy stomach. Such flavour explosions can become reality through my dishes such as..

...Lime Cheesecake with mixed berry salad, lime tuille and baby thai basil

This is a cold set cheesecake which combines the density of traditional cheescake yet while stilll maintaining a light and airy balance. The sweet and tangy flavours of the berries cut through the creamy taste. But make sure you also break a piece of tuille off to add to the whole crunch, soft and squishy combination in your mouth!

And for you chocolate hazelnut lovers out there, I have created this dish one would describe as 'a smooth Ferrero rocher'! Yum Yum Yum (I wouldn't mind it right now for a midnight snack)!!

Gianduja parfait with Frangelico foam, coffee cake, hazelnut and cocoa bean praline

Gianduja is the chocolate hazelnut paste which is combined with dark callebaut chocolate to create this smooth frozen dessert. After trialing many coffee cake recipes (and feeling sick from caffeine overdose) I found this recipe which is dense and moist to create this thinly sliced coffee crisp. This creates the crunch alongside the crushed hazelnut and cocoa bean praline. Frangelico foam is so powerful that for a non alcoholic like me, one spoonful sets my cheeks crimson. I love the taste, and I bet...you will too!!!

Ciao Ciao Xx

I Want SOUFFLE!!!~

I've finally settled into the new year and have created a new souffle flavour. So, for the next couple of weeks, CODA has...

... Apricot souffle with Frangipane tart, apricot compote and vanilla bean ice cream.

For the sweet special, you will no doubt lick the plate after tasting this...

Raspberry Parfait with milk chocolate fudge, white chocolate mousse and crunchy sugared flake almonds.

Enjoy!!

G'Night

Welcome to Dying4desserts!!

Hi! My name is Julie Thai, and thank you for taking the time to support me by reading my blog.

This year in 2011, I will embrace my time with many eating adventures and create spectacular sweet dishes to satisfy my taste buds and perhaps get you salivating on your keyboards. My cravings are my inspirations and my dishes are all about marrying flavours that go well together.

I just love watching people eat and how they express how good or bad the dish is in front of them. With their happy smiles and compliments, it makes the job feel more than just a job. It's about life, flavours, and most importantly passion.

Thanks to CODA, I am able to express these dishes through their menu and I hope that this will get you guys one step closer to CODA's open doors...

.. but for the moment, please feel free to salivate on these dishes!!!

Passionfruit mousse, rose nectar jelly, strawberries, passionfruit sorbet and orange lace.

Chocolate tart, salted caramel, almond praline and chocolate bubble wrap.

Young coconut pannacotta, fresh mango, lychee and coconut, lychee sorbet and toasted sesame rice crisps.

Enjoy it!!!

G'Night