So as you can tell from the very innovative title, today’s post is going to be all about waxing lyrical about the beauty of edible flowers and how they elevate a rather plain appearance to something that looks a thousand times more gorgeous.
Exhibit A: these vanilla kiwi tarts. I found Pierre Hermé’s tarte infiniment vanille recipe online recently and being the enthusiastic fan I am of him as well as this particular dessert (I can’t help but purchase it almost every time I see it in the shop), I simply had to make it. The original recipe actually has quite a number of components and steps to it but I made just the vanilla mascarpone cream portion – that also includes the crème anglaise – and the tart crust of course. I filled the baked tart shells with the vanilla cream then topped them off with a mix of golden and green kiwis plus way too many flower petals – though could you blame me?
The initial plan for the decoration was to make roses out of kiwis – inspiration from Maja Vase – which sounded doable to me at first because I have made avocado roses before (scroll down for proof), but who was I kidding. She’s a pastry goddess and I’m just a human with a dessert dependency. Long story short, it was a mega fail that yielded only one semi-passable looking rose. Moving on.
Exhibit B (above): how to make your Saturday brunch actually feel like Saturday brunch – by fancying up your toasts with flowers. Exhibit C (below, right): not that a white chocolate cream cheese frosting isn’t embellishment enough for a kickass carrot cake but a sprinkle of colour in the form of flower petals never hurt.
Sorry for slacking on the write-up but school’s been getting a little busy. It’s a miracle if I can even find time to bake these days. That said, there’ll be a cake post coming up next weekend – stay tuned!
wild reverie 