Comments on: coconut cheesecake. cashew ginger crust. pearls.

By: JennyBakes

JennyBakes — Thu, 30 Apr 2009 19:50:46 +0000

I love that you took the time to try out new techniques. I think the texture of the little balls would be interesting with a bite of creamy cheesecake.

Thanks for being a part of this month’s challenge!

By: Zoë François

Zoë François — Thu, 30 Apr 2009 03:39:28 +0000

this is stunning! I love the pearls. A lovely addition.

By: prettytastycakes

prettytastycakes — Thu, 30 Apr 2009 00:51:20 +0000

asti – in the post, I have written out the steps I took to make the pearls. It was more experimental for me, so no formal recipe.

By: asti

asti — Thu, 30 Apr 2009 00:28:06 +0000

GENIOUS! please please please can I have the recipe for the pearls =). I have been exposed to desserts with pearls all my life and I’m always curious of how to make one since I hate the flour-ey taste of store bought pearl sago. If I can make my own and flavour it to my taste, that would be wonderful. And it makes a beautiful garnish too.

Your creation is just out of this world. Very daring indeed =). And I love your flavour combination too. Very oriental.. kafir lime, coconut and mango. Very well done!

By: mary

mary — Wed, 29 Apr 2009 14:44:39 +0000

Love the presentation. The little orange pearls are gorgeous. They remind me a little bit of caviar! You could probably have some fun “trick” desserts with that one.

By: clumbsycookie

clumbsycookie — Wed, 29 Apr 2009 08:12:35 +0000

Those pearls are so cool! I bet the cheesecake besides stunning was delicious!

By: prettytastycakes

prettytastycakes — Wed, 29 Apr 2009 01:04:01 +0000

Claire, yes, infamous has a negative connotation, as in Marcel was notorious for his over-use of foam in numerous challenges!

By: claire

claire — Wed, 29 Apr 2009 00:14:19 +0000

That is so pretty! Great job. I’ve never heard of the orange pearls before. Cool! Neat foam as well…FYI, infamous DOES mean famous for a bad/negative/not good reason.

By: prettytastycakes

prettytastycakes — Tue, 28 Apr 2009 23:38:21 +0000

Thank you, everyone, for your comments!

Phil – I used Michael Laiskonis’ technique to make the pearls. My instinct is that oil is used not only for its viscosity, but also to prevent the pearls from sticking together. And since the pearls are partly comprised of water, my guess is that they may simply disperse in water.

mlle noelle – No need to feel so! Taste is paramount! As for the kaffir lime tree, I live in NJ and have only had mine for less than a year. So far so good. I took it inside in the winter, but it’s out on the balcony now that it’s warmer.

By: mlle noelle of simmer down

mlle noelle of simmer down — Tue, 28 Apr 2009 20:23:01 +0000

WOW! I love how the mango pearls look like caviar. I’m so impressed with everyone’s creativity this month- although my cheesecake tasted great, I’m feeling a little inadequate!

I’m wondering about the kaffir lime tree- do you need to live in a warm climate to have one? I have only ever been able to find the leaves dried here, and they’re hardly worth using.