I wanted to make a simple entremet cake. I wanted to convince the yet uninitiated entremet-bakers to get hooked on the magic that these mousse cakes are. That’s what I tried to do.
I ended up with this. This, apparently, is my idea of a simple entremet cake.
I realize that given some of the somewhat complex recipes and step-by-step tutorials I have in the archives one might incorrectly assume that something simple like a vanilla panna cotta would not excite me.
The best dishes, however, are often the simplest. The panna cotta, an Italian dessert as traditional as the tiramisu, epitomizes this idea. I am astonished that a dessert made from so few ingredients, simply stirred together and gently heated to a simmer, could be so wonderful.
Have you ever had a peanut butter cup before? Slightly crunchy peanut butter encased in a milk chocolate shell is magical. In fact, Reese, the largest producer of peanut butter cups in the world, has made millions of dollars from the concept.
How do they make them though? How does their peanut butter have that slight crunch without any visible pieces of peanuts? How do they get the peanut butter in the chocolate? And, most importantly, how can you do all of that at home?
