This weekend I cooked what's probably the most complex dessert I've ever attempted.
I got a copy of James Martin's Desserts for my birthday and it's a sweet looking book.
On Thursday, a friend brought round 3 boxes of blackberries, a bottle of Creme de Cassis, some double cream and a jar of glucose syrup - along with a birthday present of a cake ring. A not exactly subtle hint that she would like me to make the Delice au Cassis recipe.
Well it's not really the right time of year for fresh blackcurrants, so the blackberries had to do instead and I didn't need to alter the recipe to make it work. I suspect that the blackcurrants would have given a greater intensity of flavour to the finished pud, but it worked a treat.
Sometimes a complicated recipe has just too much going on for you to get to grips with it first time. This took me a large part of one day to complete, but despite the marathon it worked flawlessly. This is really the sign I think of a good cookery book. My first recipe from the book, the most complex recipe in the book, and it just works.
This was the first time I've used a sugar thermometer, real vanilla, leaf gelatine, stock syrup or Italian meringue and yet the step by step instructions did the job.
This is a really good book to drool over, it's proper food pr0n. But it's also a very practical and workable recipe book.
Try it. And when you've got a day to spare, try the Delice.
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