When I started Toothache, I scrambled to fill the pages and relied on my pastry chef experience to create content. I did a section on different custards, and posset was one that I had never made. Looking at other chefs' recipes online and searching through books, I couldn't believe that a custard could set without eggs or gelatin. I figured, if this recipe does work, the texture must be shitty, and the mixture of heavy cream and lemon juice must taste either overly rich or overly sour. To my surprise, the custard was silky, and the taste pleasantly balanced.
Soft, moist, and reminiscent of the sugar bombs you find at the mall. I think this recipe is sweet, but not cloyingly, and a perfect addition to my breakfast recipe repertoire.
Today I decided I'd dust off the mixer and bake a summer fruit galette. I've somehow never made one, so I figured I'd do my usual technique of pulling a few recipes from trusted bakers on the internet and average them out. Is this recipe as good or better than theirs? Who knows. My tastebuds told me I made something tasty, and now my mind is filled with other ideas to plug into this super easy form.
Although this sorbet recipe in a pain in the ass, the results are delicious. The sorbet is intense, bright, and tastes like a fresh herb salad. It's a punch in the face that pairs perfectly with spring and summer fruits like strawberry or rhubarb.
Here is a recipe for my Coconut Mochi Bun dessert. This is probably one of the dishes that I'm best known for and it was on the menu at Coi for a couple years. It also just so happens to be vegan and gluten free!
Perfectly thin and crisp cookies that are ridiculously addicting. This recipe has all of the best attributes of a Florentine cookie but baked into a more precise shape. Make them small as a mignardise, or make them large, as a sweet treat after a meal or with your coffee.
Is it a chocolate truffle or a real black truffle? Check out this recipe for black truffle flavored chocolate truffles. Sweet and intense, this recipe is a fun addition to the repertoire and teaches a fun technique to add a "truffle" texture to the truffles.