Monday, August 9, 2010
This post has lingered like those who stay to watch the credits of a movie. All I had to do was write a few words and click publish post. But I have been stuck.
Do I write about the way the sea in Nice sparkled more brilliantly than Edward Cullen on a Summer's day? Or do I write about the magical way the sunlight is streaming through my window now in Melbourne, so densly that I feel as though I could write my name in it with just my fingertip? Or perhaps I should just leave it at that, and wait until my writing mojo has returned in time for me to write the next post. Yes, that is what I shall do.
prep time: 10 mins plus 3 hours chill
cooking time: 14mins.
total: 3hours & 24mins.
taste: 3/5. This volcano is dormant.
The magic of fondants is all about the ooze. This was more of a thick sludge than ooze. Yes, the fudgy centre was nice but it's not what I wanted out of this chocolate pudding.
The cake was was also rather crunchy and firm - perhaps using a dariole mould rather than a ramekin is what made this less soft and less lava-like.
I substituted violets for lavender and thought the floral element is pretty much what saved this dish from just being a dark, and slightly bitter fudgy cake. Despite this we all polished off our plates.
would I make it again: No. I've made other fondants before that were more 'fondant-like'.
recipe: Chocolate-violet fondant with creme fraiche ice-cream