death by desserts: partie deux

i guess there is really no better way to get back into the gear of blogging by beginning with death....yes, death by desserts! second installation of what i think will be a regular feature from the looks of things (thanks to auntie ta! *grin*)...and this girl really hopes that this, and all subsequent posts will make everyone run out to satisfy those sugar cravings!

killer dessert numéro quatre: homemade macaroons. just to set the record straight, those macaroons you see in the piccie are a hundred percent homemade. i've never been a big fan of macaroons, partly because of the preconception i have that they have this artificial almondy taste, but after one bite of auntie ta's homemade versions...i am a convert! these were hmm-hmm fantastic...light and crispy and filled with wonderfully whipped chocolate (in the chocolate one) and zesty lemon curd (in the lemon flavored one). i really don't know how auntie ta does it so immaculately and professionally at the first try but we are really all glad that she is blessed with the dessert gene! pity there were only those few (auntie ta was just piloting the macaroon run!) but it was all good, as auntie ta promised she'll make a full flight soon!

killer dessert numéro cinq: fruit minestrone. this was something really quite out of the ordinary. taken out of the le corden bleu dessert book, the soup dessert was definitely a first for all of us. it looked quite spectacular, with the fresh colours of the strawberries and melons, but we were a little apprehensive of whether the taste would match up. to cut a long story short, lets just sum it by saying that the regulars of one six b all had seconds! the minestrone was a refreshing change and really cleansed the palate after a heavy dinner. tangy, sweet and with a bit of minty flavor, this dessert version of the soup gets my vote over and above its classic cousin the minestrone.

numero six goes to the crepes suzette. done without missing a step of the recipe, watching auntie ta prepare the dish step by step really made one subconsciously imagine biting into the dessert and experiencing the sweetness of the orange infused crepes, the hint of burnt alcohol and sugar from the grand mariner, topped with fresh juicy pakistany mangoes and dollop of b&j's french vanilla. we were definitely not disappointed as it tasted as good as it looked and the wait for auntie ta to whip the dish up was definitely worth it!

killer dessert numéro sept: profiteroles. this girl apologizes if this was already posted. in any case, they are so good (again 100% home made!) that they are definitely worth a mention here. profiteroles is one pastry that is way hard to get right, not that i am one to say as i head more for the easy peasy categories of dessert receipe, but i would like to say i do know a good profiterole when i have one. not quite as refined as that at au petit salut and p.s. cafe (both serve kick ass profiteroles in this girl's book!), but it definitely had the same texture - light and almost melt in your mouth. to top it all off, the awesome home made chocolate sauce (made from royce chocolates no less!) and home whipped cream were truly the icing on the cake!

coup dedans là pour la partie trois! (hang in there for part/installation number three!)