domingo, 2 de noviembre de 2008
I had the ideas, the ingredients ready, and all of a sudden all hell breaks loose and I didn't have the time to get this one done on time.
The idea I had was to make caramelized bananas sprinked with clove. For some reason I couldn't let it rest there and had to go and make things complicated. Thus I came with the idea for making a Roquefort 40-second cake. I had read about this in a few blogs and finally took the recipe from Linda at playing with fire and water (which y'all should read if you aren't already).
I followed her recipe verbatim just substituting the chocolate for melted Roquefort cheese. Speaking of the technique itself, it really is all that and more. It's quite interesting to see the batter rise in the microwave. I believe that roquefort was a little bit too fatty for the recipe because the final product was not as spongy as the ones in Linda's blog.
Tasting it was a whole different experience. Just out of the microwave the cake appeared almost salty and with a lot of cheese aroma. It wasn't the taste I was looking for. Colder however, the sweetness came out and it was just what I had in mind. Unfortunately, the texture also changed rendering it a little chewy.
The caramelized bananas, due to my time constraint had to become a purée. The bananas had become incredibly soft during the couple of extra resting days they had (I had bought them pretty much ready to use on the same day). It was quite a straighforward thing: I ground some cloves, heated some butter, added muscovado sugar, ground clove and let it come together; I then added the bananas and cooked until soft; the whole thing was then processed to a smooth paste (with some speckles of clove there). The purée tasted quite good, with the aroma of the cloves really coming forward and marrying itself with the banana.
I tasted the whole dish twice, once with the hot cake and a second one with a colder one. The first one wasn't too enjoyable, because of the aformentioned reasons (cake). Colder, it was very good. I believe the taste combination has potential to develop some other desserts, perhaps using more traditional means.
A final Head's up: The next TGRWT is already up!