If you’ve been following this blog you know that I like making entremets (for all you newbies, entremets are multi-layered mousse-based cakes). Well, I made another one.
This is a raspberry and white chocolate entremet with almond dacquoise, white chocolate mousse, raspberry gel, raspberry mousse, whipped white chocolate and coconut ganache, fresh raspberries, and edible flowers.
It’s been a while. Two and a half months, actually. A lot has happened since I posted about triple chocolate doughnuts in early October. IronWhisk turned two years old, I finished my first semester of university, and I also turned eighteen.
Unfortunately, I was not able to share any of those moments with you. I was not away, however, due to any of those events.
I’m back from San Francisco, where I got to see a lot of really neat things like artichokes growing on Alcatraz and pistachios growing on a pistachio farm.
I spent a lot of the trip searching for ingredients and equipment that is a tad difficult to find in Toronto, and I am happy to report that I found many great gadgets that I will share with you in the next few weeks.
