But first of all, I would like to thank a few fellow bloggers who have gone out of their way to tag me into their blog to introduce DYING4DESSERTS to more viewers!! Thank you Claire from http://www.melbournegastronome.com who travels, eats and takes us on mouth watering journeys of restaurants, cafes and bars through her blog. Thank you Cindy and Michael from http://herestheveg.blogspot.com who share their vegetarian dining and cooking experiences.
2012 has made t clear to me that it is going to be an awesome year!! I can just feel it!! But because I can only share a few pieces at a time, I will start by sharing with you the few dishes created this month and the sole reason why this site exists!!
DESSERTS OF JANUARY 2012!
2012 has made t clear to me that it is going to be an awesome year!! I can just feel it!! But because I can only share a few pieces at a time, I will start by sharing with you the few dishes created this month and the sole reason why this site exists!!
DESSERTS OF JANUARY 2012!
Cherry souffle with fresh cherry compote, creme patissiere and pineapple granita
I love summer!! There is just so many varieties of fruit to choose from. I love CHERRIES!! The compote is delightful with the cherries halved and pitted, then mixed with balsamic vinegar, kirsch, vanilla bean and brown sugar. If you are interested in any recipe, please don't hesitate to comment and I will happily post it up!!
Citrus Tian
Similar to the Lemon Lime meringue idea I had in October last year, I defined the flavours this time round. We start with the bottom layer: Flourless orange cake, lemon curd, kaffir lime leaf ice cream and topped with lime granita. This is all encased in a crispy thin tuille and the plate is dotted with blood orange syrup.
"Ferrero Rocher"
Flavours which are filling the chocolate bar is Chocolate and Hazelnut!! YUM and YUM!! So, what we have here are layers of souffletine (rice crisp balls), chocolate creme, chocolate gianduja mousse and crushed hazelnut brittle all encased in a Michel Cluizel rectangular chocolate cup. Hazelnut brittle ice cream is served on the side.
Lime cheesecake with poached peaches, fresh nectarine and blood plum
'Tis the best season for stone fruit!! They are tasty, juicy and good for value as there is plentiful and they are GOOOOOOD!!! A simple cold set cheesecake with fresh fruit and flavours are just yummy on the palate on a nice warm day!!
Salted caramel in dark chocolate cups
Some things never change as they are always very popular!! Plus, the awesome news is, if you are a banana fritters lover, it is permanently on the menu for the next couple months!! So come in and enjoy a mouthful, or the whole dish of rice flake coated monkey bananas with dark palm sugar tapioca, pistachio sesame crumbs and coconut sorbet.
BTW, to all the asian people out there, HAPPY NEW YEAR for Monday 23rd January 2012. Hope I can make you all salivate over everything I blog this year!! Stay healthy and DYING4DESSERTS will see you soon!! Xx
