Sunday, 28 March 2010

Orange Tian Daring Bakers March 2010

A quick post here as I’m late, I did make the challenge in time, but didn’t manage to post yesterday.
Sablee and marmalade
This months Daring Baker choice came from Jennifer of Chocolate Shavings. A dessert that she first made while she was at the Alain Ducasse Cooking School in Paris. It is a baked pate sablee, home-made marmalade, set gelatine cream and orange-caramel soaked orange segments and some more of the sauce on the side. It’s moulded upside down and turned out, I made it family style in one bid (8") cake tin as that suited how I was serving it best. Individuals moulds would be lovely too though.
Orange segment lined cake tin
It’s a dessert with numerous stages, but well worth it we thought, it was a gorgeous, creamy, fruity, treaty dessert. The gelatine set cream is one of the very best I’ve come across, a member of the Daring Bakers, Heidi (who doesn’t have a blog) did it with strawberries in heart shaped moulds, they were absolutely gerogeous! Will give that a go in the Summer-time, I just know it’d be delicious.
Ready for the set cream to be mae and the whole dessert assembled
With thanks to Jennifer for choosing a fabulous dessert. Recipe and blogroll here on the Daring Kitchen website.

7 comments:

natalia said...

Ciao ! I love your tian !! Wasn't it delicious ?

Lucie said...

What a delicious dessert! Well done. Lucie x

MeetaK said...

truly fantastic dessert. i really enjoyed the tian too there are so many variations one can make. well done on the challenge!

Margaret said...

The Orange Tian looks delicious.

Rose&Thorn said...

WOW - late or not late sure looks good. Oranges are now coming into season here, I have bookmarked this already.

火吟 said...

cool blog,期待更新........................................

The Betz Family said...

Great job on your tian! Family sized seemed like it would have some challenges but you pulled it off nicely.