lemon olive oil cake - passion lime curd - strawberry rhubarb jam - candied pistachio - milk gelato - sorrel
New dessert menu started this week!
My rules for the new menu
-no micro sponge
Nothing wrong with the above, however it becomes easy to repeat the same thing over and over.
I like the simplicity of this dessert, no smoke and mirrors, just great ingredients.
Along with using beautiful sicilian lemons we also are Using some stunning olive oil for the lemon cake, EL POAIG, tastes just as good as the packaging looks. We generously brush the luxury olive oil on the cake before serving and use a more economical but great olive oil for the batter.
First time I have used sorrel in the pastry, being a perfect match to the strawberry and rhubarb NH jam as well as being a very pretty herb.
As rhubarb is not a popular ingredient in Hong Kong I am hoping people will not be scared off by it. It is second to the strawberry in the jam making it very well balanced. Every time I use rhubarb it reminds me of child hood summers at my grandparents where there were several rhubarb patches that would come up during summer. Cant say I loved to eat it freshly picked but I do remember always being intrigued by the colour and by the texture of the skin and summertime and grandma and grandpas was always the best!