Tag Archives: mousse

Frozen Limoncello Parfaits

Surviving the weekend: brought to you by sore feet, bruised knuckles, and burnt finger tips.

Yeah — I just started a new job.

Other than a few mishaps here and there, everything is going well — it’s not my ideal type of work (their pastry is very “homey” and everything gets garnished with a gooseberry), but I work with friendly people and I stay pretty busy on dessert station most of the night.

That said, having the last two months off has definitely been nice.

As a person who’s almost always had kind of employment (and school) going on since age 15, finally being able to afford some downtime has been unreal.

I went to the beach, slept in, caught up with friends, did nothing, made sketches of desserts and played around in my tiny kitchenette on more productive days.

Sigh — going back to work is always bitter-sweet…

On one hand I love working and being busy, but on the other hand I like being able to sit around with a glass of wine whenever I want.

Oh, and making tasty things whenever I want, like frozen limoncello parfaits.

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Cappuccino Bavarian Cream

Now that I have to wake up at 5:30 am at least five times a week, you’d better believe my caffeine addiction has kicked into high gear!

Stumbling into the ye-that-shall-not-be-named-global-coffee-chain and getting my drink of choice (a small quad-shot Americano, touch of cream and sugar) is a vital part of my morning routine.

As they pass me that steaming cuppa joe from behind the espresso machine, I always feel like Barney Gumble in that episode of the Simpsons, the one where he kicks his alcoholism until he’s presented with a massive amount of Duff beer for winning a short film contest and he shrieks, “JUST HOOK IT TO MY VEINS!”

Yeah — that’s me and coffee.

The only real downside to having that much espresso during the week is that I turn into such a grumpy bitch if I don’t get it on the weekends, too.

That’s okay, though — I don’t care if I’m addicted. Sweet, sweet Americano, you’re so much safer than cocaine!

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Vanilla Mousse with Black Plum & Basil Compote

Oh, I don’t wanna start off by complaining, but sometimes — most of the time — I absolutely loathe my camera (fellow bloggers will sympathize).

It’s a little piece of junk that hates taking photos of anything that’s too light, too dark, too white, too black, or too red or orange or yellow — which is basically everything after a while.

Goddamned jerk camera — and it’s all my fault for buying it, too!

Wouldn’t it be nice if, instead of taking photos, there just was a way to, like, beam flavours right into the brain?

Of course, until I either come into more money or technology takes a great leap forward, taking less-than-stellar photos and text communication is all I’ve got.

So, let me describe this with words: luscious and creamy vanilla mousse with touch of tangy sour cream, frolicking with sweet and tart black plum compote that sings of fresh basil and cinnamon.

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Citrus Mousse & Candied Almonds

Today, I have some good news to share! The good news is… mousse.

Yes, it is!

No! Okay — the mousse was a lie… kind of.

I mean, while mousse is always good news, I have some news to share that’s even better than mousse.

The news is that I’ve been accepted to pastry school! Hooray!

Not that getting into pastry school is any sort of big, grandiose achievement or anything — like most trade schools, they pretty much check your bank account, your high school diploma, and your pulse. As long as you have those three things, then you’re good to go.

Still, I’m excited to be going — even if it’s going to involve a lot of 5am wake-ups and barking, “Yes, Chef!” all day.

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Cranberry Syllabub

My friend, Brandon, is a connoisseur of sorts — I think he’s got eclectic and refined tastes, especially when it comes to music, pop culture, comedians, and obscure desserts!

He’s the one who turned me on to syllabub: a ye’ old British desert made of chilled fruit juice, wine, and heavy cream.

This dessert could seriously not be simpler, and yet it’s rich, luscious texture and complex flavour will impress the people you serve it to.


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