To fill the genoise, I used a stabilized whipped cream which i make with 250grs mascarpone, about 300ml of heavy cream and a touch of pure vanilla extract. When I attended the workshop of chef @claire.heitzler organized by @thecreamlab.me, she gave us a tip: whip the cream on low to medium speed and then increase it gradually. That will avoid creating big bubbles and the whipped cream will therefore be more stable and less prone to deflating. Also, as always when whipping fresh cream, have your cream, your bowl and your whisks chilled to help whip it into a sifter cream. BY YASMINE…
Silent Meditation
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Continue ReadingThe beautiful home we quarantined in had an Aga oven! I had to make one thing: homemade potato chips- or crisps . Sound on for some mouthwatering crunchiness!! Would you do these? With @karma_tannir at @baldonhouse BY YASMINE IDRISS
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Continue Reading3/3 The last recipe of this “recycle your leftovers” tripartite is in fact the coolest. Did you ever find yourself with extra mashed potatoes in the fridge? Easy! Add an egg, mix in some plain flour, knead until you get a soft, pillowy but non sticky dough. Roll, cut, boil in simmering water. When they float: GNOCCHI!!! Drain and serve with your favorite pasta sauce.
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Continue ReadingHonestly, nothing that I like to do more. #pavlova . Thank you @cookingwithzahra for the most beautiful Christmas party.
