So, my sweet special this week is an Easter theme involving chocolate! So, take a look at...
Chocolate parfait with a coconut foam and lemon curd filled egg nestled on kataifi pastry and salted caramel
Kataifi is a thin shredded pastry used by the greeks in savoury and sweet dishes. It is lightly coated in clarified butter then baked until golden brown in the oven. I sprinkle icing sugar to add sweetness to the pastry. The egg shell is actually an egg covered in plastic wrap and dipped in tempered dark chocolate. I also added the chocolate meringue sponge to create a different texture compared to all the others presented on the plate.
This week's souffle is...
Passionfruit souffle with Apricot puree, yoghurt sorbet and isomalt sugar garnish
Pure, simple and tastes awesome!!
Sweet bites this week has changed to Yoyos with lemon scented butter cream and rose flavoured marshmallow.
In case you wanted to know what yoyo's were, it's a butter shortcake that is crumbly in texture.
Enjoy more pictures on behind the scenes at CODA! Above is a nest made of toffee, and with a few minutes to spare I poorly decorated an egg with different coloured sharpies..I think my little nephew Lachlan can do a better job hahaha. And another quick shortbread sketch of the easter bunny! HAVE A GREAT EASTER! EAT LOADS OF CHOCOLATE! AND TAKE CARE!
nap nap time before work!
Ciao ciao now xx
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