Supper Club (2021-09-05)

Going out with a bang! The last supper club of the summer was a big one…to celebrate the end of summer, but also an excuse to bust out some of the fancier items we’ve been hanging onto in our freezer (before we defrost it).

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Mango Frozen Yogurt

This mango frozen yogurt recipe happened serendipitously. Why? Because I can’t read instructions properly. It all started when I signed up for a free 4-day trial of Pastry Mag online. One of the modules featured Michael Laikonis, a goat 🐐  in pastry world, on ice cream and sorbet technology. Let me tell you, there is lots of math involved: fat percentages, milk solids, sugar, the list goes on. Fortunately, it also provided standard ice cream and sorbet recipes that Laikonis had worked out for us.

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Crème Brûlée

What is a Crème Brûlée? A rich custard made with egg yolks, sugar, cream and flavouring. It is usually finished with a thin piece of torched sugar at the top of the custard (the Brûlée). A hallmark of a great crème brûlée is that the custard remains cold even after torching. It should also have a well-defined flavour, and a crisp crackly top: you should be able to hear the the sugar shards crack as you dig into the sugar crust with a spoon. The custard should be light and silky, with a rich cream and caramel flavour. Like anything else, it comes down to temperature, taste, and texture.

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Pandan Panna Cotta

While scrolling through Instagram, I came across a post from Naval Ravikant that resonated with me: “Inspiration is perishable, act on it immediately.” I mean that’s what these supper clubs are about. So while things were still fresh in my mind from a recent supper club, I combined various aspects and components that we liked from both desserts into one. Quality over quantity – rather than having extra courses that are so-so, why not combine the two to have one that’s excellent?

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Honey Whipped Ganache

A whipped ganache is a filling similar to a ganache but with a lower chocolate to cream ratio. When whipped, it gets a nice velvety consistency that makes a good filling/topping for cakes, cupcakes, pastries, macarons, the list goes on. Specifically for macarons, using whipped ganache is better than buttercream in my opinion, because it creates a better moisture migration between the shells and the filling. This leaves you with a tastier macaron, but because it uses chocolate it has a slightly lower tolerance to heat.

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