i bought a tub of cassis puree almost a year ago and it was basically left untouched. frankly there really aren’t many dessert recipes that use cassis so when i saw this from hidemi sugino’s book, i jumped at the chance.

Sous-Bois スーボワ

there were a few concerns this time round. first of all i was pretty reluctant to make the joconde with jam again coz the 1st time i did, it was really messy. the jam piping sank in after baking and i just didn’t really fancy how it looked nor tasted. this time using blackcurrant jam, i decided to give it another shot, it was better but i still didn’t like it. in future, instead of using jam, i might just color another portion of joconde pink and then pipe them alternately. i was also not familiar with two of the components – the cassis mousse which uses two portions of the puree, one that cooks together with the creme anglaise while the other portion added after cooking. luckily i consulted my lovely friend claire and she told me it was supposed to be done this way. then there’s the garniture part which i didn’t know what it was but after some research i found out it was actually some kind of berry sauce, not unlike a pie filling or one that you pour over pancakes.

Sous-Bois スーボワ

from bottom : biscuit joconde sans beurre avec confiture de cassis, garniture, mousse au cassis, bavarois au kirsch, glacage au cassis

alas, i didn’t hv any creme de cassis liqueur and i read somewhere that i can substitute it with equal amount of blackcurrant syrup. big mistake, it turned out TOO sweet, or rather, too sweet and tart at the same time. i really liked the kirsch bavarois insert tho’, it was smooth and creamy. i believe if i had followed the recipe to a T, it should be really nice, as with other hidemi’s desserts.

recipe adapted from le goût authentique retrouvé by hidemi sugino

bossacafez

Loves french pastries, japanese sweets and the finer things in life.

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