Monday, 13 January 2020

KIRAMISU

KIRAMISU 25
KIRAMISU 26
KIRAMISU 27
KIRAMISU 1
KIRAMISU 2
KIRAMISU 3
KIRAMISU 4
KIRAMISU 5
KIRAMISU 6
KIRAMISU 7
KIRAMISU 8
KIRAMISU 9
KIRAMISU 10
KIRAMISU 11
KIRAMISU 12
KIRAMISU 13
KIRAMISU 14
KIRAMISU 15
KIRAMISU 16
KIRAMISU 17
KIRAMISU 18
KIRAMISU 19
KIRAMISU 20
KIRAMISU 21
KIRAMISU 22
KIRAMISU 23
KIRAMISU 24


TIRAMISU aka KIRAMISU

Tiramisu is a rich & creamy classic Italian coffee flavoured dessert which can seem very intimidating to make. I've simplified my 'Kiramisu' recipe by breaking down this delicious dessert into categories of the three C's: CUSTARD, CREAM & COOKIES.



TOOLS

deep dish
electric hand mixer or whisk


CUSTARD
small pot
heatproof bowl

CREAM
large mixing bowl
silicone spatula

COOKIES
French press (optional)
pie plate or shallow dish
spoon


TOPPING
mini mesh strainer



INGREDIENTS

CUSTARD
5 egg yolks
125g sugar
475g mascarpone cheese
1 tsp vanilla extract

CREAM
400ml COLD heavy cream

COOKIES
1 cup brewed dark roast coffee (I use Starbucks Verona in a French press)
18 Milano lady finger cookies or 38 Savoiardi lady finger cookies (I used 6 Milano lady fingers, a layer of leftover tea biscuits & 6 extra American Airlines Biscoff cookies from my recent trip which added another layer of texture)
2 tbsp brandy (I used Hennessy)

TOPPING
cocoa powder for dusting



METHOD


1. Make coffee syrup by adding brandy to hot brewed coffee in a pie plate or shallow dish & mix with a spoon. Set aside to let cool.

2. In a small pot, add 2 inches water, bring to a boil then reduce heat to a medium. Add 5 egg yolks to a heatproof bowl & place over the pot of simmering water. Ensure the bottom of the bowl does not directly touch the water (this depends on your bowl, if it is touching, remove 1 inch water).
3. Add sugar to the egg yolks & using an electric hand whisk, combine the eggs & sugar together until smooth, forming a creamy pale yellow custard almost double in size.
4. Remove the custard from the heat using an oven mitt to prevent steam burns. Place on a trivet to cool slightly.
5. Add mascarpone cheese & vanilla extract to your custard. Whisk until smooth.
6. In a separate large mixing bowl, add COLD heavy cream & whip the cream until stiff peaks are formed. This may take some time & hand strength so using an electric hand mixer is much easier.
7. Gently fold the whipping cream into your custard using a silicone spatula & working in small batches.

The whisking part of the recipe is complete so get ready to assemble your tiramisu in a deep dish.

8. Dip the lady fingers into the coffee syrup soaking the cookie in a fast motio. Layer at the bottom of your dish. Drop spoonfuls of custard on to the cookie layer & gently smooth using a silicone spatula. Repeat the layers with more cookie & custard layers until your dish is filled to the top with your custard. Three layers is ideal.
9. Cover your tiramisu with cling film & refrigerate for at least 6 hours.
10. Uncover your tiramisu when ready to serve. Using a fine mesh strainer, dust cocoa powder over your tiramisu, slice & plate using a cake server. Enjoy!

NOTE: Tiramisu can last in a cold fridge for up to 5 days or you can freeze half & thaw for 1 hour when you are ready to enjoy it again.

XO
Kiran

Thursday, 2 January 2020

ASPEN PHOTO DIARY

ASPEN 1
ASPEN 2
ASPEN 3
ASPEN 4
ASPEN 5
ASPEN 6
ASPEN 7
ASPEN 8
ASPEN 9
ASPEN 10
ASPEN 11
ASPEN 12
ASPEN 13
ASPEN 14
ASPEN 15
ASPEN 16
ASPEN 17
ASPEN 18
ASPEN 19
ASPEN 20
ASPEN 21
ASPEN 22
ASPEN 23
ASPEN 25
ASPEN 26
ASPEN 27
ASPEN 28
ASPEN 29
ASPEN 30
ASPEN 31
ASPEN 32
ASPEN 34
ASPEN 35
ASPEN 36
ASPEN 39
ASPEN 40
ASPEN 44
ASPEN 45
ASPEN 46
ASPEN 48
ASPEN 50
ASPEN 51
ASPEN 52
ASPEN 53
ASPEN 54
ASPEN 55
ASPEN 56
ASPEN 57
ASPEN 58
ASPEN 59
ASPEN 60
ASPEN 61
ASPEN 62
ASPEN 63
ASPEN 64
ASPEN 65
ASPEN 66
ASPEN 67
ASPEN 68
ASPEN 69
ASPEN 71
ASPEN 72
ASPEN 70
ASPEN 73
ASPEN 74
ASPEN 75
ASPEN 76
ASPEN 77
ASPEN 78
ASPEN 79
ASPEN 80
ASPEN 81
ASPEN 82
ASPEN 84
ASPEN 85
ASPEN 87
ASPEN 89
ASPEN 90
ASPEN 92
ASPEN 93
ASPEN 94
ASPEN 95
ASPEN 96
ASPEN 97
ASPEN 99
ASPEN 101
ASPEN 102
ASPEN 103
ASPEN 104
ASPEN 107
ASPEN 108
ASPEN 109
ASPEN 110
ASPEN 111
ASPEN 114
ASPEN 113
ASPEN 115

Views while flying over snowy mountain tops. St. Regis chauffeur. Light pomegranate & salmon quinoa bowl with ASPEN 75 lychee & raspberry cocktail. Straight to the spa appointment. Waterfall pool, couples massage & oxygen room to acclimate to altitude. Wine-coloured gown, LV clutch, fur coat, diamond earrings & Saint Laurent pumps. Christmas dinner setup, snowflake ice sculpture seafood bar, bison, lobster mac & cheese & a massive gingerbread house. Two-piece knit set & black Saint Laurent pumps for breakfast & a cappuccino. Python burgundy two-piece set, Gucci down to the socks & Canadian ear muffs. Ready to hit the shops. Quick bite of Mezzaluna truffle pizza. All white ski gear & Oakley goggles for the slopes. Heating up with red wine. Knit dress, fur scarf & fur lined leather gloves. Sea bass carpaccio at Casa Tua. Printed SPCTRM STUDIO mini dress & Moncler coat at Bootsy Bellows. Always bothering him to take my pictures. Puffer coat & boots by the fireplace. Snow boots, bikini, fur & reflective shades to the hot tub. Cooling Veuve Clicquot in the snow. Massive Christmas tree window views. Roasting marshmallows for smores by the outdoor fireplace. Spandex one piece, cream suede boots, shearling coat & Celine sunglasses. Kahlua hot chocolate. Hot tub during snowfall. Packed up our bags. Airport ready to head to LA.

XO
Kiran