21 December 2009
13 December 2009
06 December 2009
As featured on 'Eat It' on Triple R this week, here is the recipe for the Panettone French Toast. Thanks to Cam for inviting us on the show again.
Milk 250 g
Sugar 25 g
Mix the milk, sugar and the eggs together well and pass the mix through a sieve. Cut the Panettone to size and soak in the custard for 10 seconds. Drain the soaked bread on a wire rack for a minute while you add a knob of butter to the solid part of your BBQ. Gently fry each side of the toast until you have a golden crust. Serve immediately with Burch & Purchese cherries in vanilla syrup, chocolate spread and creme fraiche. Enjoy!!!
05 December 2009
A valued client this week asked us to create one of our fantastic layered chocolate cake with a decoration of cherry blossom flowers. We set to work, constructing a Tarakan chocolate mousse cake layered with Burch & Purchese lemon curd, cherry jelly, cocoa nib biscuit and a chocolate & cherry tipsy sponge. This is the finished piece, pulled sugar flowers, leaves & branches sit on top of the cake alongside chocolate decor, cherry jelly and chocolate ganache. The cake was to celebrate a graduation and we hope it was enjoyed as much as we enjoyed making it.