Lately I’ve found myself jonesing to try a plethora of new recipes. I’m certain a large part of this inspiration comes from my recent discovery of the Eleven Madison Park cookbook. It’s a beautiful work of art, and would look spectacular on my coffee table, if I had one.
Since I don’t, I downloaded the electronic version. This book is full of beautiful photography and recipes that would take me weeks to prepare, as each component of the dish is a recipe in itself. That does not, however, deter me from the pursuit of the glamorous section called “mignardises.”
“Mignardises,” per the Wikipedia definition, are tiny, bite-sized desserts served at the end of a meal. The Eleven Madison Park recipes for mignardises involve playing with such fun items as nitrous oxide, liquid nitrogen, and other chemistry lab supplies. I, on the other hand, am starting with my first use of sheet gelatin. (No, wait! Come back! I promise I won’t bore you to tears…)
So finding gold-strength sheet gelatin in Buffalo is like finding a moose in Iowa. I’m sure there’s one in a zoo somewhere, but I wouldn’t call them rampant. As always, Premier Gourmet to the rescue!
Gelatin is sexier in German. So, off we go! I read the recipe a few times, and got cracking. It’s essentially a cinnamon macaron shell with a carrot curd filling, plus a dab of cinnamon-sugar cream cheese in the middle for good measure. About halfway through reading the recipe, I noticed the “curd” called for whole eggs. Whole eggs? In a curd? That can’t be right! So now I start the frantic Googling.
Lo and behold, I find a great blog by this chick named Victoria who moved from Hollywood to NYC and took the dive into culinary school. She has already made the carrot curd, and lived to write about it. The bonus is that she made a few adjustments to the recipe, making it much easier to understand. Click here to see it.
Long story short, I followed her tips, made the carrot curd, and the macaron is delicious! End of story. (Okay, almost.) See, her version used powdered gelatin, where I used the sheet gelatin mentioned in the original recipe. It didn’t bloom properly. So my curd is a little runny. I’m sure it will be better in round 2.
Okay, that truly is the end of story. And if you haven’t checked out Victoria’s blog yet, this specific entry gives you a great idea for what to do with that giant batch of “almost perfect” carrot curd. I’m enjoying my cake right now.