Spoon Jar Kitchen and Fermentery
Recipes and ideas to feast and ferment on.
Miso Caramel Pot de Creme
I’ve loved the idea of the miso caramel flavor combination for a while and wanted to bring them together in a dessert. I recently started working at a bakery that makes lovely little pot de cremes and it’s put custards on my mind. So, miso caramel pot de cremes (PDC) were born as an idea!
Chocolate Pavlova
Pavlova hales from Australia/New Zealand and is the perfect meeting of crisp on the outside, marshmallowy soft on the inside. Typically topped with whipped cream and fresh fruit, it’s elegant without trying too hard. This chocolate variation is rich and the center a bit softer and denser than your typical pavlova. However, I found that this leans into the richness of the chocolate.
Irish Coffee Tiramisu
While the traditional tiramisu is somewhere between a cake and a trifle, I knew I wanted a cake like presentation. Most classic tiramisu recipes use raw yolks or a delicate zabion sauce blended with whipped cream, which I wasn’t sure would denature the proteins my friend is allergic to enough to make if safe for her. With a little more research and thought, I came across the perfect solution: use a Bavarian cream as the base!