28
Mar

Tartine Baking Project: #52 Passion Fruit and Lime Bavarian

I’ve never had a passion fruit before.  The closest thing was my favorite LipSmackers lip gloss I had in middle school.  It made me feel exotic.  I thought passion fruit was going to be easier to track down this time of year – When I eventually found them I was thankful for the photo cards to help my identify these little guys.  I had no discerning eye when it came to picking which fruit would be best.  I avoided the shriveled up few, I’m no complete dummy.  I tried to get as many possible that rested in the middle between dark, wrinkly purple and hard, tough green.  I’m going to stand by that as proper advice to select perfect passion fruit.

I’ve been sticking to my two recipes a week goal pretty strictly.  I realized just a few days ago that I miscounted and I am actually beyond the half point.  I’d put this very specific goal on the table – finishing this cookbook in a year.  It’s been a rough go sometimes trying to muscle through two of these recipes in a week.  Especially when there’s something that requires more of my time.  Namely, cakes.  They’re a several day commitment.  (That’s probably why I have so many cakes left to bake!)  So, I’ve made an agreement with myself to chill out a bit.   No one is shaking their head in disapproval when I just post one recipe a week, instead of the two.  No one probably even notices when that’s the case!

Without further ado, here are the many steps of this most excellent cake.  (I realize I sound like either Bill or Ted right there, and I’m okay with that.)  I started off making the chiffon cake.

Then there was the lime syrup that gets brushed onto each layer of cake.

Then, the passion fruit bavarian cream filling.  I really didn’t know what to expect cutting into them. So strange!  They look like alien eggs.  SO many alien aggs are required for just 2/3 cup of juice.  (Sidenote:  I must hand it to the Bonnie Bell company – their lip gloss is quite authentic in fragrance.)

The cake is finished off with a light whipped cream layer, then sprinkled with large chunks of shaved unsweetened coconut.  I suggest having a helper for this hard work.  After a brief talk about our differing definitions of “helping” the cake was complete.  And so amazingly delicious.

There’s no occasion for this guy, so we have this huge cake that we will be sharing with anyone who’d like a slice.  I’ll probably be flagging people down to eat this cake.  Last week I had Dan run outside to catch the garbageman with a bag of friands in hand.  So we’ve got the mailman and the garbageman.  I think I’m going to go flush paper towel down the toilet so we can get a plumber over here to enjoy this amazing cake.

22
Mar

Tartine Baking Project: #51 White Chocolate and Lime Parfait

As I sat down to write this post, the Lindt commercial came on and asked, “Do you dream in chocolate?”  How perfectly coincidental.  Yes, I dream in chocolate, I’m not stupid.  And, not once have I been floating down a white chocolate river or eating my weight in white chocolate truffles.  I had that dream, and they were milk chocolate truffles filled with salted caramel.  I’m not going to sugar coat this.  I was optimistic, yet pretty skeptical as I started chopping up this chocolate for this recipe.  White.  Chocolate.

My last parfait I made set the bar really high.  Pretty sure that Roasted banana & maple pecan parfait is like the older kid who get’s straight A’s, was the captain of the football team, and had really good skin.  If that’s the case then I half expected this white chocolate concoction to be the youngest sibling who’s parents didn’t notice they forgot at the water park until they got home.  Poor thing.  No, my expectations weren’t that low.

I love parfait.  You get everything all set up so when the starting gun fires you don’t have to stop to tie your shoes.  The quickness of this preparation leaves little room for snapping photos.

I must say I am pretty proud that I whipped this up so quickly this afternoon.  Jack and I were leisurely enjoying our day and I sort of forget about all the plans we had for the afternoon and evening.  Well, I whipped it up quickly and we weren’t even able to enjoy it tonight!

Limes.  So many limes!  And then there was the granita.  Sticking with my previous race analogy, this granita was the pebble in my shoe.  The blister on the back of me heel.  The stick that a competitor threw in front of me.  I love lime.  (And not just because I like tequila.)  And I love this recipe.  I just slipped up when it was time to put it in the freezer.  Instead of putting it in a shallow dish as directed, I had it in a bowl.  We had friends over for our first outdoor dinner of the year.  (I know!  It’s March!  In Michigan!  I could write a book on how crazy and confusing it is to be wearing a skirt and sweating in March!)  Since it was in the bowl it didn’t freeze in time.  I couldn’t serve it without the granita!!!  I pacified them with the chocolate friands, so all was well.  No one went home hating me.  (I hope.)  Without further adieu, here’s what they missed out on.

It made for a delicious breakfast.  The creamy parfait with ribbons of white chocolate made for a lovely partner to the slushy lime granita.  I have a feeling I will be finding ways to include that granita in a great many desserts and drinks this summer!  After all that doubting, this white chocolate dessert turned out not to be that forgotten child, but more like a celebrity that flashes around the high school photo where they looked like a nerd and no one thought they’d be famous and beautiful.