Where have I disappeared to? Well this kept me busy, then was the opening of this (where I’m now putting my culinary expertise to good use), I now also teach French pâtisserie classes regularly here too, plus testing loads of bagel and doughnut (spot the dougnuts in the photos I’ve been testing them out on people at every opportunity possible) recipes for a book and then the weather was briefly very summery in Paris so I fled from my computer to the park and soaked up some sunshine. Anyway I thought I’ld show some life signs (if you want to be kept up to date to the events I do join my facebook page or follow me on twitter).

One of the benefits of being a cook or as I class myself a Food creative is that you get invited to all the best parties. Plus as a girl you always get a load of marriage proposals (women+culinary skills = the magic formula for offers from the boys and the girls too!).  But as they say TANSTAAFL. Want your name to be on the guestlist? As a foodie that usually means delivering some delicious goods. So Tuesday night I began prepping some mini desserts  for 70 people that then carried on until 6pm the following day. Luckily I had the help of a lovely assistant in the afternoon. Don’t think I would have managed it all otherwise.  On the menu was:

Poached rhubarb with a rosemary panna cotta and mini candied strips of rhubarb

Mini cinammon spiced doughnuts

über chocolate cupcakies

and finally

Rose ricotta clouds with strawberries

One of my friends mentioned that the “mousse”  was like eating a cloud. I rather liked the description and have stuck with the name ever since.

When I start working on a menu I try to see whether there’s any possibility of making something which has a connection to the event. Last night so happened to be an underground take away concert (click on the link for info about the concept) by Beirut. I kind of took a quite literal sense with their name ‘Beirut’. Beirut being the capital of Lebanon. I started researching into Lebanese food. They use a lot of rosewater in their dishes, so I thought it would be great to incorporate it somehow into a dessert. French strawberries are in season so what a perfect combo. Rosewater and strawberries. I just needed something extra. I first thought of the classic whipped cream with a hint of rosewater but then ricotta came to mind. It would add that slightly “acidic/mild cream cheese” flavour giving the “cloud” just a little more depth in flavour. And that folks, is how I came up with the dessert.

All that hard work was worth the effort as I got to enjoy the once in a life time experience of seeing a band in such an intimate and unique venue.

Rose ricotta clouds with strawberries
serves 6

250g ricotta
200ml whipping cream
100g sugar
100ml rosewater

350g strawberries, chopped
20g sugar or to taste

Mix the strawberries with the sugar. Whip the cream and sugar to a stiff peak. Beat the ricotta with the rosewater and fold into the cream. Divide the strawberries into the serving glasses and spoon on the mousse. Chill for at least one hour before serving.

Über chocolate cupcakies

People kept on saying how much they loved the cupcakes at the party and I kept on saying they’re not cupcakes but brownies. By the end of the party I had given up on trying to “educate” the masses. So here are my brownie/cupcake hybrid.

I use my favourite brownie recipe minus the dlc cheesecake and then just spread a dark chocolate ganache on.

250g dark chocolate
250ml double cream

Chop up the chocolate finely. Bring the cream to a boil and then pour half over the chocolate. Let the mixture sit for one minute before stirring. Stir until well mixed together. Pour the rest of the cream over and repeat the same procedure. Leave to cool for 30minutes before icing the cakes. Sprinkles optional.