I blog to detail things that are of great interest to me but not worth the energy of committing to hard memory. After all, a million things happen every day and I’d tire myself out if I tried to commit my thoughts on desserts, tea, travel and other beautiful things to hard memory. It’s an author-centred purpose, but it’s the only one I can commit myself to after having tried various approaches over the past decade.
Fulfillment of my purpose, however, requires that I write about things while they’re still fresh in my mind. So, you’ll understand when I say I cannot remember enough of the nuances in the desserts that N and I had at Blackflower Patisserie on Lunar New Year to write about it properly. I’ll have to write about it earlier next time, but I’ll do what I can this time –
This was my cake, the Kiss Kiss – a chocolate mousse on sable breton.
The chocolate mousse, which was finished off with a mirror chocolate glaze and two shiny peanuts, encased a generous dollop of peanut butter mousse. If I remember nothing else about this cake correctly, I know that I enjoyed this cake immensely. It was rich and not too sweet, which is just the way I like my chocolate cakes. The decorations added visual interest, but I didn’t like eating them — the peanuts were raw and the chocolate not necessary.
This is N’s cake, the Sex Bomb — durian mousse on sable breton.
The durian mousse, which was finished off with a white chocolate mirror glaze and slice of coconut white chocolate, encased a slab of pandan jelly. You either like durian or you don’t, and I definitely do not. People say that durian tastes okay if you can get past the smell. They lie! It tastes exactly as it smells, so you need to be able to stomach the smell to eat it! That said, N loves durian, so this distinctly Asian dessert was right up her alley.
Blackflower Patisserie is located at 37 Ultimo Road, Haymarket NSW 2000.