Apricot Panna Cotta With Mint Gelée & Apricot Sauce


Apricot Panna Cotta With Mint Gelée & Apricot Sauce
if there's one cookbook that i can't stop myself from staring at the cover, this would be it - dessert fourplay by johnny iuzzini. no prizes for guessing why :p i finally got my hands on him it, dessert fourplay - sweet quartets from a four-star pastry chef by johnny iuzzini. of coz, the reason is not entirely for the man himself, but for the desserts, obviously! i'm really into plated desserts lately, in fact, i'm just too intrigued and fascinated by them that i blew 95 bucks on another one, frozen desserts by culinary institute of america & francisco migoya not too long ago. while i'm not sure if i'm ever gonna be able to make (or plate) them, these books are just too good 2b missed. pictures & recipes aside, i read them like i would an encyclopedia coz they're really chockful of useful information. anyway, back to this book. dessert fourplay is categorized into four seasons, each "major" dessert comprising of 4 mini ones in tasting portions/shooters, hence the name. everything looks so beautiful that i just can't decide where to begin. i finally settled for this coz its the easiest among the lot. no need for baking nor choc tempering, no need to hunt for difficult-to-find ingredients like maltodextrin & inverted sugar syrup, no need for bombastic equipment like an N2O charger cartridge to make espuma (the foam/emulsion thingy). the least intimidating but just as visually stunning i would say, tho' it still involves quite a no. of steps. tastewise, pretty light and not too sweet. LOVES the mint gelee that goes suprisingly well with the apricot, though it does reminds you of eating lamb. will be attempting other desserts from the book soon coz need to make sure my money is well spent :p

Apricot Panna Cotta With Mint Gelée & Apricot Sauce

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