The use of pastel colours and not only for spring summer 2109.
Sabot by Jacquemus. From mytheresa.com
Sandal by Jimmy Choo. From mytheresa.com
Sabot by Charlotte Olympia. From mytheresa.com - Sangria Cake from tatyanaseverydayfood.com
Panna cotta "Ancarani" with beer jelly
Some days ago I had dinner in one of my favourite restaurants: "Trattoria Gallo Rosso" in Filottrano. The chef Andrea Tantucci delighted me and other guests with a super tasty pre-dessert: a "panna cotta" made with brown sugar and beer jelly. When I saw it, I immediately created a mental link with Daniele Ancarani's sandals plexy heel. So I asked Andrea for the recipe and tried to make it at home.
Recipe for 12 small glasses. For the panna cotta: 400ml of single cream, 100 g of brown sugar, 1.5 gelatin films, vanilla. For the beer jelly: 250 ml of beer, 50 g of white sugar, 2 gelatin films.
Ancarani's sandal with the panna cotta.
Prepare all the ingredients: single cream, gelatin films, brown sugar, vanilla, white sugar and beer.
Prepare the ingredients for panna cotta and soften the gelatin films in cold water.
Pour the single cream into a saucepan. Extract the seeds from the vanilla pod and add them to the single cream with the brown sugar. Warm and melt the sugar without boiling the single cream.
When the gelatin films are softened, squeeze them and gently melt them in the hot single cream. Mix with a wooden spoon until they are completely dissolved.
Fill the small glasses with the panna cotta and leave them to cool in the fridge for at least 5 hours.
Prepare the ingredients for the beer jelly. Soften the gelatin films in cold water. Pour the beer into a saucepan and add the sugar. Warm and melt the sugar without boiling the beer.
When the gelatin films are softened, squeeze them and gently melt them in the hot beer. Mix with a wooden spoon until they are completely dissolved. Take the small glasses from the fridge, fill them with the beer and put them in the fridge for at least 3 more hours.
Me with Ancarani's sandal.
While preparing this dessert I suggest that you listen to this cd: "Laura Mvula with Metropole Orkest". It will give you the right concentration while creating your "panna cotta".
GRETCHEN ROEHRS - DRESSED IN FOOD
Gretchen Roehrs is a fashion illustrator and a creative director working in San Francisco. She studied for fashion design and product development at Stephens College, in Columbia. Among the moltitude of artists on Istagram, she stands out with her sketches representing fashion feminine figures dressed with food. Few lines of ink and fresh garden produce, combined together and giving life to unique haute couture creations.
RAINBOW
BANANA
CHARD
ARTICHOKE DUO
AUBERGINE
KALE
All the images taken from: www.gretchenroehrs.com
Paloma Mousse
I love eating desserts and cakes. And this is probably one of the reasons because I really like preparing them. It's a way to relax and express myself. In this categoty of the blog which I called "Delishoes" I want to show how you can find inspiration in shoes to create your cakes or how a cake can remind you a pair of shoes in particular. For my "Paloma Mousse" I was inspired by the coloured layers of a Paloma Barcelo mid heel loafer's platform.
Recipe for 4 glasses.
Ingredients for the dark chocolate mousse: 200g single cream, 200g chocolate 70%, 150g single cream.
Roughly break up a chocolate bar and put the pieces in a bowl. Boil 100g of single cream and pour it on the chocolate. Mix until it is completely melted. Add the cold single cream and mix.
Boil the single cream and pour it on the chocolate.
Start mixing.
Mix until it is completely melted.
Add the cold single cream and mix.
Mix until it is completely melted.
Pour the dark chocolate mousse in a glass and create the first layer.
After creating the first layer put in the fridge and wait the mousse to harden.
Ingredients for the white chocolate mousse: 250g white chocolate, 150g milk, 10g icing sugar, 2g gelatine film, 300g single cream.
Roughly break up a chocolate bar and put the pieces in a bowl. Boil the milk with the icing sugar. Soften the gelatin film in cold water, sqeeze it and add it to the milk. Pour the hot milk on the chocolate and mix. Mix until it is completely melted. Add the cold single cream and mix.
Soften the gelatin film in cold water.
Add the icing sugar to the milk.
Boil the milk with the icing sugar.
Pour the hot milk on the chocolate and mix.
Mix until it is completely melted.
Add the cold single cream and mix.
Create the second layer.
After creating the second layer put in the fridge and wait the mousse to harden.
After creating the first two layers, continue in the same way for the other layers.
While preparing this dessert I suggest you to listen to this cd: "Am I Blue" by Grant Gree. It will give you the right concentration while creating the layers of your mousse.
Merry Merry sweet Xmas!
Christmas Cupcakes with White Chocolate Mousse
Christmas is the most wonderful time of the year. To celabrate my Christmas breakfast I have decided to cook this white cupcakes. If you are going to prepare them don't forget to play the Bing Crosby album "White Christmas" while cooking...you will feel better.
With all good wishes! Happy Christmas!
Recipe for 6 cupcakes:
125g butter - 125g 00 flour - 125g sugar - 2 eggs - a teaspoon of baking powder - a half teaspoon of vanilla powder - a pinch of salt - half piece of Tonka bean grated.
Put in a bowl the sugar, the butter and a pinch of salt. Whip the ingredients with a whisk (better if electric) until the mixture forms soft pick. Add the eggs one by one and then the mix of flour, baking powder, vanilla and tonka bean and keep whipping until the mixture becomes smooth and uniform. Halfil into six cupcake paper molds. Place the cupcakes in a pre-heated oven at 160° c. for about 20 minutes or until the tops are golden.
Recipe for the mousse:
45g single cream - 90g white chocolate - 110g single cream to whip - 2g isinglass
Boil the first part of single cream. Add the white chocolate cut into little pieces and the isinglass you have wet. When the mixture is at 30°c add the whipped cream. Put the mousse in the fridge before topping the cupcakes.