EGG-cellent!

I'm not sure if I can remember all the ways egg proteins can be denatured off the top of my head, but I'll give it a try:

- alcohol

- salt

- heat

- agitation

- acid

- time

I mention this fun little fact because it has to do with my next dessert.  

Lemon Pudding Cake [04.01.2010]

 

If you've ever made lemon curd, you know that use a number of these methods to denature your egg proteins - acid from lemon juice, heat from the stovetop, agitation from whisking, time and perhaps salt.  

This cake is like making a curd by baking except with the addition of flour.  The batter separates in the oven - all the liquids fall to the bottom of the mold and curdle while a soft spongy cake develops on top.  After flipping the cake out, you a the curd sitting atop a fluffy cake. 

I love the light and silky texture of this cake.  It is served with macerated strawberries and lightly sweetened creme fraiche. 

BTW, I looked it up and I had forgotten UV radiation as a way to denature proteins.

Sweet Basil

For some, basil in a dessert may seem odd.  I personally love it - it's light and refreshing and the flavor goes especially well with peaches and strawberries.  

Basil Frozen Souffle [03.30.2010]

I made the frozen souffle by steeping basil into cream overnight, giving it that fresh basil flavor and over all pale green color.  For the basil specks, I blanched some basil and then pureed it a little bit of corn syrup to keep it from turning brown.  I don't use the blanched basil as flavoring because it will affect the final outcome of the flavor - i merely use it for it's visual effect.   

Plated with the Basil Frozen Souffle is basil syrup, poached peaches, peach sorbet, amoretti crumble and fresh basil.

Patterened Carpets

I think I will start keeping an eye out for interesting carpet patterns.  Here are two that I have come across...

stay tuned for more.