Category: Dessert

Mango Pate de Fruit

.Reading time less than 1 minute.

Mango Pate de Fruit (Recipe Adapted from Chef Migoya)

Ingredients

8.4g Pectin
160g Sugar (1)

200g Mango puree
320g Sugar (2)
200g Guava juice
20g lemon juice
85g Glucose powder

6.3g Citric Acid (l)

Instructions

1. Whisk together the pectin and sugar (1).
2. Place the pectin/sugar mixture in a pot and whisk in mango puree, guava juice and lemon juice.
3. Combine sugar (2) and glucose powder in separate bowl.
4. Bring mixture to a boil.
5. Add sugar/ glucose mixture and bring mixture to 107°C/255°F
6. Remove from heat and stir in citric acid.
7. Pour into a prepared frame of 9″ x 9″.
8. Let it set overnight.
9. Cut and toss in citric acid sugar mixture (1/2 cup sugar: 1 tsp citric acid).

Bocuse Fundraiser Dessert (Tropical Tart)

.Reading time 5 minutes.
A good friend of mine was recently selected to represent Canada at the 2019 Bocuse d’Or. Megan has promised to write a little more about this competition, so I’ll leave out the details here. Let’s just say it’s a pretty big deal.

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A Black Forest (Birthday) Cake

.Reading time 6 minutes.

Not too long ago, Royce and I were talking with my mum about food (no kidding eh?) and mum “casually” mentioned that for a time she had really liked black forest cake.
With her birthday only a couple of weeks away, we knew a hint when we heard one (or at least, we figured we did). This year for my mum’s birthday, we made her a black forest cake. I know mum loves anything chocolate, so she’d like this. And I have really fond memories of the grocery store version of this cake that my grandma used to buy for us…So why not?! Read More

Plum and Almond Tart

.Reading time 1 minute.
With a basket of Ontario plums left over from our recent cottage trip, we have decided to make a plum and almond tart. We used Pierre Herme’s pate sucree recipe from our previous post as a base and added the ripened plums and an almond cream filling .
The tart is first blind baked at 400˚F for approximately 20 minutes. The almond filling is then added with plum halves and sliced almonds. The tart is then baked at 375˚F for another 45 minutes or until golden brown. We served each slice with a generous serving of vanilla ice cream.

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