Triple-Citrus Jelly ３種のシトラスゼリー

triple-citrus jelly of blood orange, orange and grapefruit

the weather had been so amazingly warm lately its really unbearable. on some days, temperature would soar to 34 or 35C (95F) during the afternoons and there would be long queues especially at the drinks stalls or ice cream trucks. honestly its like a vicious cycle. sweetened beverages just do not quench thirst, neither do ice creams. and after having those, you'll just realized you're not really satisfied then you want more. what a great way to consume additional calories! i needed something low-cal, refreshing and with the abundance of citruses around, make something fun using them.

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Mango Shortcake マンゴーショートケーキ

it was mothers day yesterday, hope you guys had a great time celebrating the occasion! even though i did make a roll cake for our early celebration dinner last week, it was more like a cake i made for the mothers in my family and not for my mom herself so i really wanted to make her something personally. i recently discovered how to make a genoise properly and have had fantastic results from this recipe i used so i thought a shortcake would bring out the genoise nicely. my mom loves mangoes and even though i've not attempted this version i went ahead with it.

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Striped Roll Cake ストライプのロールケーキ

i was really inspired by this roll cake i saw on a japanese blog recently. it was so pretty i wanted to do the same. i've always thought about making a roll cake like this and felt it would also look great to use it to line the sides of an entremet, like hidemi sugino's fruits rouges. it would look far better if i had just used this instead of a joconde piped with jam as it resulted in deep unsightly gashes after baking.

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Sakura Jam 桜ジャム

its funny how things work sometimes. pickled sakura used to be one of my most sought-after baking ingredients until i managed to find it on rakuten two years back. i thought it was plentiful and could last me awhile and then two of my friends bought me more on their trips to japan (i didn't request for it actually). so now i have too much, 3 big packs in total. i think they would last me another two more years at least. not that i'm complaining, they're so pretty and versatile and lots of spring desserts use them. but i don't wanna make another batch of sakuramochi so i decided on something i've seen but never made before - sakura jam.

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Pierre Hermé's Tarte Infiniment Café

even though i hardly eat desserts these days, i still get the urge to bake every now and then. i've been wanting to recreate this coffee tart for quite sometime since i wasn't very satisfied with the infiniment vanille tart i made 2 years ago. the tart was too thick and the top was bigger than the bottom and looked really unbalanced. couldn't believe i actually went ahead with that. all in all, it was not refined enough by my current standard so i wanted to see if i could do a better job this time round.

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