The latest variation on my peanut butter pie - I think the best variation:
An interesting dessert that didn't execute or photograph well, but worth mentioning - pistachio Pâté with morello cherry gelee, pistachio daquoise and pistachio shortbread.
And a rhubarb, strawberry custard tartlet
On the contrary, I think the Pate looks very well done. So, what did you think of the beet mousse? (Love that you did the brush stroke too, btw.)
ReplyDeleteI really liked it. I made it for a party on Saturday and it was a huge hit. The only problem was that they were served outside in the dark so no one really saw how they looked.
ReplyDeleteVery nice set of desserts. I really need to get back at it. The extra time provided by the work I'm doing now (mornings are often free these days) is good and bad. I have more time available to play but I've been spending most of it logging miles on my road bike instead of in the kitchen. I have a notebook full of ideas and none of them getting done.
ReplyDeleteWhat do I have to do in order to get my hands on one of those peanut butter seizures, say, around July 18th?
ReplyDeleteHmmm?
A PB pie on 7/18...hmmm...I'll have to see if the chef has free time. Actually I'd like a discerning review of it since I think its the best ever.
ReplyDeleteKindly speak more about the PB pie---the crust, the filling, the texture and taste of that little Pisa-tower atop---I'd like to see even the mold it was made in. Or am I missing a recipe site with all the details?
ReplyDeleteI'm fascinated, and longing from afar.
Dive. Shrink and dive.
http://blogquat.blogspot.com/2009/03/recipe-ultimate-peanut-butter-pie.html
ReplyDeleteThat is the recipe link. The mold is a very cool one that I bought from Chef Rubber:
http://shopchefrubber.com/product.php?productid=8188&cat=1455&page=1
In this variation, I left the bottom as the pastry cream, then made the mousse for the molded section. It was a nice contrast in textures.