A Splendid & Charming Affair ~ 美的讓人驚嘆的婚禮﹗

I am happy to tell you that I just did my very 1st dessert table order over the past weekend and judging from the speed that they vanished off the plates that it was a success =)

Since the bride, the talented Dorothy of Mints in Alameda, who is also the designer of Charlyn Koo is a friend so I was also invited to her oh-my-god-so-gorgeous wedding! Dot and her talented sisters did the planning, the floral design, the table setting, and all the crafts. Also, their super talented dad built the photo booth from a design Dot drafted up! She even designs her wedding dress and had a local shop custom made it for her! There were so many details in her wedding. From the favorite dishes as table number to the balloon in place of flower baskets for the flower girls. It was just so charming!! I am swoon!

Before digging into the foie gras and filet mignon, I took some pictures to share with you. I don't think my pictures do justice for this splendid day so when she shares her pics, I will share with you ;)














久等了~~~~~~~~~

讓阿Vi來跟大家匯報一下這個週末完成的的第一個甜點訂單。很幸運的受到賓客們的喜愛。以朋友的說法是甜點像狂風掃落葉般的被人一掃而空﹗他還混進人群中聽到褒多以貶的評語呢﹗呵呵。。。我想算是成功的邁出了我們的第一步了﹐不過還得更努力才行。

當天除了是負責甜點布斐﹐很有幸的我也是受邀參加婚禮的客人之一。新娘是非常有才華的一個人﹐除了是Mints的老闆娘之一﹐還是Charlyn Koo品牌的平面設計師及老闆娘﹐她的婚禮當然是雅致非常了。上至wedding flowers下至喜帖都是她規劃設計的﹐是不是美呆了呢﹖





1st order! 我負責的甜點布斐^^

Crème Fraîche Panna Cotta with Strawberry Mousse, Strawberry Gelée & Baked Meringue Sticks ~ 法式酸奶草莓奶酪佐烤蛋白霜

Apologies for the lack of postings lately, time really does fly!! Since the wedding, I have been in the kitchen testing out recipes for an upcoming dessert order for an October wedding. Yes, I am officially going into business! I have been dreaming of opening my own shop but unfortunately the piggy bank is still not full so I am setting up shop on the web. There are lots of things that I still need to sort out like launching the actual event and catering website, putting together a pricing menu and etc. I am keeping my fingers crossed that everything will go as planned! Of course, I will post the updates here as things unfold ^^

I have been enjoying lots of fresh picked fruits from the farmers markets this summer especially berries and stone fruits. Unlike the varieties in the supermarket, seasonal local fruits are so much sweeter and juicier. Like the other day, I bought a flat of strawberries and ate 1/3 of it at one go because it was so yummy and plump, a huge contrast to the sour and hard variety from the supermarket. I thought it would be excellent for dessert so I pureed the rest and set out to find a great recipe.



Instead of flipping through books or doing my usual repertoire, I went off a recipe off this talented pastry chef/photographer/stylist/blogger’s site - one my favorite places to go for inspirations and also to give my eyes a feast.

The components were easy to make but the end result was just scrumptious! I especially love the meringue sticks, it added texture and a touch of sophistication! Mmmmm…….I hope you’ll enjoy this dessert as much as I did =)



Crème Fraîche Panna Cotta with Strawberry Mousse, Strawberry Gelée & Baked Meringue Sticks
Recipes from Cannelle et Vanille

Crème Fraîche Panna Cotta
200 grams heavy cream
45 grams sugar
1 vanilla bean, split and scraped
3 grams sheet gelatin
100 grams crème fraîche

In a small saucepan, cook the heavy cream, sugar and vanilla bean until it comes to a boil. In the meantime, soak the gelatin in ice water. When the cream has come to a boil, remove the pan from the heat and add the softened gelatin. Whisk to dissolve it. Pour this into a clean bowl and let it cool to about body temperature. Add the crème fraîche and whisk well.

Pour the panna cotta into your molds or jars and let it set in the refrigerator.

Strawberry Mousse
100 grams strawberry puree
10 grams sugar
2 grams sheet gelatin
75 grams heavy cream, soft peaks

Warm half of the strawberry puree with the sugar. In the meantime, soak the sheet gelatin in ice water. Add the softened gelatin to the warm strawberry puree. Add the rest of the puree and let it cool.

Fold in the whipped cream into the puree base. Pour this mousse on top of the panna cotta and let it set in the refrigerator.

Strawberry Gelée
150 grams strawberry puree
30 grams sugar
2 gram sheet gelatin

Warm half of the strawberry puree with the sugar. In the meantime, soak the sheet gelatin in ice water. Add the softened gelatin to the warm strawberry puree. Add the rest of the puree and let it cool.

Pour this gelée on top of the strawberry mousse and let it set in the refrigerator.

Baked Meringue Sticks
100 grams egg whites (3.5 ounces or a little under half a cup)
100 grams sugar (1/2 cup)
100 grams powdered sugar, sifted (1 cup)

Whip the egg whites until a light meringue forms (soft peaks). Slowly add in the sugar while mixing. Continue to mix to stiff peaks. Fold in the powdered sugar until incorporated.

Place the meringue in a pastry bag fitted with a plain (round) tip. Pipe straight lines of meringue on a sheet pan lined with parchment paper.

Bake the meringues in a very low oven, about 200°F/100°C until crispy, about an hour. Keep them in an airtight container to stop them from becoming soggy.

中文食譜晚點再補上哦~

More from the gardens^^