Friday, January 28, 2011

LEMON & PASSIONFRUIT ENTREMET - THE DARING BAKERS

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It makes me really angry to NEVER be able to finish my challenges before the deadline. I always promise myself to start early, yet I am by no means able to commit to it. So, this is the reason why I consistently embark on my baking adventure at the very last minute and put myself under a lot of stress. I've come to the conclusion that it is the way I function. Unfortunately, stress will everlastingly be a part of my personality...

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog "Accro". She chose to challenge everyone to make a "Biscuit Joconde Imprime" to wrap around an "Entremets" dessert.

Entremet Lemon Picnik collage 4 bis
This cold ornate dessert usually has many different layers of cake, mousse (Bavarian cream mousse or simple mousse) and is decorated with either jelly, whipped cream or a fruit coulis. It is one of my favorite sweet courses especially when it is of the chocolaty or fruity (lime, lemon, passionfruit, mango, raspberry, etc...) kind. I particularly like the dainty looks, elaborate details, freshness, lightness and exquisiteness of "Entremets".

At home we regularly ate those refined treats. My mother was not the type of hobby-baker who enjoyed preparing complex goods, she was more a person who liked to keep things uncomplicated. Baking like a pâtissier was never one of her aims. She didn't want to wander out of her comfort zone and wasn't as curious food-wise as me. Luckily for us my father happened to work just a few meters away from a very good "pâtisserie-boulagerie" (how convenients LOL) and came back home at least once a week (before he retired, he was one of their most faithful customers and also bought croissants on a daily basis) with luscious confections which we goobbled voraciously.

The day before his buying spree my father made sure to ask us what we wanted in order for him to place an order early the next morning. I remember that the prospect of eating Confiserie Ducret's amazing creations filled me with the highest joy. I can't recall how many times I ordered their gorgeous millefeuilles filled with three rich chocolate truffle mousses (black, milk & white) and their ambrosial mango or raspberry mini "Entremets". Heavenly and dreamlike, unless you remember that this might have been one of the reasons why you weren't exactly the thinnest girl at school (thankfully, I have lost those extra pounds now)...

Well, although I was looking forward to
devour my "Lemon & Passionfruit Entremet", I somehow was not too excited at the prospect of putting it together as even if I'm an audacious person in the kitchen, I'm not exactly the kind of girl who is passionate about all things technical. This challenge's difficulties were concentrated on our ability to draw patterns with the cocoa paste, have measuring abilities and cut our cake with extreme precision. That is exactly everything I hate to do. It makes me panic as I know that I'm not the best in that domain and have no patience for such exercizes!

Anyway, apart from slightly burning my joconde cake (the recipe had certain flaws - the baking temperature and the amount of time during which the cake has to stay in the oven are wrong) which resulted in a not very flexible cake wrappers that tended to break every time I tried to line the mold, the whole process wasn't really as complicated as I imagined. I started baking at 7pm and ended the challenge by 9h30pm. Not a bad timing considering the fact that it was the first time that I baked an "Entremet" and had to continually wash the dishes, pans and make space in my kitchen since it is as small as a rat's hole.

What intense physical activity and mental pressure! I can tell you that after those hours of strainous spinning around the place like a wheel, working like a mad woman on speed and praying the gods of success to not let me down I was wrecked and not capable of funtioning anymore.

Thankfully, the heavens above didn't let me down nor did my "Lemon & Passionfruit Entremet" which turned out to look surprisingly presentable even if it had a few tears here and there. Overall I was satisfied with my creation as not only was it an eyepleaser, but also a delight for the tastebuds.

This "Lemon & Passionfruit Entremet" has a blissfull texture and taste. The joconde cake is pleasantly spongy and nutty, the mousse filling is mindblowingly airy, light and intensely lemony, and the passionfruit jelly topping is constrastingly firm and exhaliratingly fragrant. A combination that cannot fail to bring a smile on the saddest of faces or to uplift the most depressed of souls!

entremet Lemon Picnik collage 5 bis
~ Lemon & Passionfruit Entremet ~
Recipe by
Chef John O. from The International Culinary School in Atlanta, Georgia USA.

Yields 1x 15cm diameter entremet .

Preparation time:

It takes about 2h30 to 3h30 (2h for the joconde and 30min - 1h30 for the filling).

Equipment required:

. Silpat
. 1/2 Baking sheets or a 13” x 18” jelly roll sheet (rimmed baking sheet)
. Mixer (optional)
. Bowls
. Knives
. Offset spatula
. Regular spatula
. Pastry comb (optional)
. Rulers
. Spring form pan
. Biscuit cutter (or ring mold, or cut PVC pipe, or whatever else you can think of to use as a mold for individual desserts)
. Torte/entremets mold/Springform pan/ Trifle dish (for larger desserts)
. Cling wrap . Parchment paper
. Gel, paste or liquid food coloring (optional)

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Entremet Lemon Picnik collage 1 bis
JOCONDE SPONGE

For one 33x46cm (13inchx8inch) jelly roll pan.

Ingredients:
3/4 Cup (3oz/85g) Almond flour/meal (You can also use hazelnut flour, just omit the butter) 1/2 Cup + 2 Tbs (2 2/3oz/75g) Confectioners' sugar
1/4 Cup (1 oz/25g) Cake flour
3 Large Eggs (about 5 1/3oz/150g)
3 Large Egg whites (about 3oz 90g)
2 1/2 Tsp (1/3oz/10g) White granulated/castor sugar or superfine sugar
2 Tbs (1oz/30g) Unsalted butter, melted

Method:
1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. 2. Reserve in a separate clean bowl to use later.
3. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl.)
4. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
5. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
6. Fold in melted butter.
7. Reserve batter to be used later.

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Entremet Sunset copy 1.1 bis
PATTERERNED JOCONDE - DECOR PASTE

Yields one 33x46cm (13inchx8inch) jelly roll pan (I made the half).

Ingredients:
7 Tbs (3.5oz/100g) Unsalted butter, softened
3/4 Cups + 3/4 Tbs (3.5oz/100g) Confectioners' sugar
3.5 Large Egg whites (about 3.5oz/100g)
5/4 Cup (3.8oz/110g) Cake flour
Food coloring gel, paste or liquid

COCOA Décor Paste Variation:
Reduce cake flour to 3oz/85g.
Add 1oz/30g cocoa powder.
Sift the flour and cocoa powder together before adding to
creamed mixture.

Directions:
1. Cream butter and sugar until light and fluffy. (Use stand mixer with blade, hand held mixer, or by hand.)
2. Gradually add egg whites. Beat continuously.
3. Fold in sifted flour.
4. Tint batter with coloring to desired color, if not making cocoa variation.

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Entremet Lemon Picnik collage 2 bis
PREPARING THE JOCONDE - HOW TO MAKE PATTERNS

Method:
1. Use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one piping bag.
2. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
3. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
4. Bake at 400ºF /200ºC until the joconde bounces back when slightly pressed, approx. 10-15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully
5. Cool. Do not leave too long, or you will have difficulty removing it from mat.
6. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

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Entremet Lemon Half copy bis
PREPARING THE MOLD FOR THE ENTREMET & LINING IT

Method:
1. A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cl
ing covering the outside of the mold, placed on a parchment lined very flat baking sheet.
2. Line the inside with a curled piece of parchment paper overlapping.

3. Decide how thick you want your “Joconde wrapper”. Traditionally, it is 1/2 the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.
4. Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)
5. Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough. (I I lined the base of my entremet with Joconde cake.)
6. The mold is done, and ready to fill.

Note:
If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.

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LEMON MOUSSE & PASSIONFRUIT JELLY

Method:
I filled my entremet with 1 quantity "Lemon Mousse" and added a layer of "Passionfruit Jelly" that I made with 4 passionfruits (emptied), 2 Tbs lemon juice, 2 Tbs castor sugar (mix all three ingredients together) and 2 sheets jelly (softened in cold water, strained, melted over very low heat and added to the fruit mixture which you can leave pour over the mousse - refrigerate the entremet in order to solidify the jelly).

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Etant donné que je suis en vacance et que je n'ai pas beaucoup de temps pour bloguer, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)

Entremet Lemon Picnik collage 3 bis

129 comments:

  1. Lovely citrus flavors and beautiful Entremet, Rosa. Like the polka dots pattern of passion fruit seeds on top!

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  2. I love everything! Your pictures,the beautiful lemon -passionfruit entremet, the place where you sit and blog...beautiful!!

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  3. Congrats, well done. I didn't notice any tears etc in the pictures. Even if there was, it doesn't matter since the entremet would be 'torn apart' eventually during consumption:)

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  4. Beautiful!!! Rosa your entremet looks delicious with these mousses...I loved this challenge because it was so creative for all. Have a good holiday!
    kisses
    Ago

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  5. That looks gorgeous Rosa! Love the passion fruit topping!

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  6. C'est tout majestueusement beau !!!!

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  7. You did such a beautiful job Rosa. From what I have read this was quite a challenge:D

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  8. Wow....I love the combination of lemon and passion...great pictures. You look like you live in a little piece of heaven!

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  9. Rosa, this looks picture perfect, from the base,mousse filling to the jelly topping! Nice work!

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  10. Your dessert looks amazing! It was worth all the strain and stress you put yourself through to prepare it.
    I have those plates! Ikea huh?
    Oh, and I love that view!
    Magda

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  11. Amazing!! And it tastes sure heavenly!

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  12. It looks gorgeous, Rosa! Love the flavor combination too. Beautifully done!

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  13. What a beautiful dessert.

    Also want to say thanks for the kind wishes for my sister and her family!
    ~Michelle

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  14. Absolutely gorgeous, Rosa. I LOVE that you used lemon and passion fruit. I only wish I was there to share it with you....and enjoy the lovely view out your window!

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  15. Un entremet qui demande beaucoup de technique mais qui a vraiment l'air délicieux ! Cette année, je me suis promis de tenter un gâteau plus compliqué, mais je crois qu'il y a trop de niveau pour moi dans celui là ! Bravo !

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  16. Amazing work. It's gorgeous!

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  17. Magnifique Rosa, il est vraiment beau ton entremets:)
    Tes photos sont superbes :)

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  18. This is one of the most beautiful DBC I have seen this month! Well done, Rosa.

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  19. De toute beauté ma chère Rosa!!! Quelles saveurs! Le pattern est très bien réussi :)

    Bonne soirée xx

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  20. Beautifully done, Rosa!
    Passion fruit was a brilliant idea to use in this.

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  21. A Rosa, I adore passion fruit, really! and this look absolutely amazing, lovely picture as always, gloria

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  22. You've done it beautifully Rosa, I can imagine sitting where ever you are and starring at the view while you're writing this post. Bliss!

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  23. Ton entremet a l'air vraiment délicieux. Ta version citron passion (moi choco passion) est vraiment tentante! Ça lui fait vraiment une belle couleur!

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  24. Wow. its a work of art! I would love to dip my finger through that lemon mousse!

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  25. Lemon and passion fruit are among my favorite dessert flavors, and your Entremet is fantastic! Your view is very inspiring for blogging!

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  26. Wow that is gorgeous Rosa, and I love the flavors...surely delicious :)

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  27. Passion fruit is one of my favorite fruits. This looks way good! Wish I could take a bite thru the computer!

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  28. Your entremet looks beautiful, Rosa. And I like the flavour combinations too. The winter pictures are very nice.

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  29. Passionfruit and lemon sounds so refreshing. What a lovely view you have while you blog.
    Excellent job on this challenge!

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  30. Congratulations for being able to dish up this complex dish. :)

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  31. Yours sounds so delicious and your photographs are absolutely beautiful

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  32. What a fabulous flavor combination. I'm a bit jealous of all those fabulous delights your father brought home to you.

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  33. a masterpiece of patissier art !

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  34. Absolutely BEAUTIFUL, Rosa! Passion fruit and lemon...What a exquisite and delicate combination! And the place where you sit and blog...lovely :)

    Cheers,

    Aldy.

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  35. Your entremet looks beautiful and the passion fruit jelly on top is awesome!
    What a lovely view from your window!
    Enjoy your holidays :-)

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  36. C'est vraiment JOLIE !!!!

    and really gorgeous pics.

    Would really love to meet up with you one day, and learn making bread from you :). I stay at an hour distance from you in Suisse Romande ;)

    Cheers !

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  37. You take beautiful pictures and the dessert looks so so good.

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  38. On passe toujours un bon moment ici...les photos sont magnifiques, les réalisations de haut niveau la musique très belle...

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  39. i love it...another combo i want to try lemon and passion fruit..i here it is great together :) SUPPPER!

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  40. Rosa, if you make you feel better, I started the challenge last weekend, but afterwards decided to go out with my family instead. I worked all week so I never managed to do it. I am still planning on trying today and hopefully publish it tomorrow. You are not the only one!

    The only time that I was able to finish on time is when I did the challenge right away.

    You are late but you did it is and it looks beautiful and really tasty. I love passion fruit!

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  41. Beautifully done Rosa! I love the Look of the passion fruit.
    You have a gorgeous view from where you blog and I'm sure it inspires you everyday:-)

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  42. I m sure your dessert will be as soothing to the belly as it is to eyes.Very beautiful and wel thought out combo of citrus.

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  43. gorgeous dish. i love the seeds in the topping.

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  44. Love the flavor combination of lemon and passion fruit and what a vibrant range of yellow. reminds me of summer :)))

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  45. J'en ai eu lu des entremets qui n'ont pas été bien réussi, ça l'air que vous l'avez réussi sans aucun problème. Félicitations!

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  46. ce gateau est un tableau à lui tout seul, quel entremet magnifique, bravo !!

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  47. It looks beautiful with the grid around the sides. The layers sound delicious together too. Sounds like it was worth the effort!

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  48. better late than never, rosa. as long as you get it done, then everything is fine. ;-) your dish looks so appetizing, as usual and i love the extra treats you provide us with your snow photos. love them.

    paz

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  49. What a delicious looking dessert - and wonderful memories of the local patisserie that your father would regularly visit!

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  50. Gorgeous photographs Rosa!!! Love passion fruit anything :)

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  51. this looks great! i love your creation, the look of the passion fruit jelly and the look of the final dessert! i love passion fruit, i made my challenge with it too!
    congrats!

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  52. I would never attempt this, but you did a magnificent job! A stunning entremet of enticing flavors and what a gorgeous view to gaze upon as you blog.

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  53. Real treat to eyes, fabulous and beautifully done..FANTASTIC photos!!

    US Masala

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  54. Cet entremets est superbe. Il a TOUT pour me plaire.
    En plus, j'ai un faible pour la photo de ferme-chalet en bois. Bises et bon dimanche.

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  55. Gorgeous entremet! I love all your beautiful photos on the blog :-)

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  56. Your entremet looks so intricate and beautiful! I love the flavours chosen - delicious.

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  57. Gorgeous, Rosa! I love the passionfruit seeds on top. Wish we could get affordable fresh passionfruit where I live. Until then, I'll just drool over your amazing creation.

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  58. Way to go Rosa, it looks fabulous. Looks like you made it in time, and thanks for the twitter tips :)

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  59. Very delicious looking, and such a pretty view from your window.

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  60. As always, a fantastic job, Rosa! Your entremet is perfect and I love the flavors you chose...gorgeous pics too!

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  61. oh my this looks sinfully delicious. i love passionfruit anything! good job on the jaconde!

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  62. Thanks Rosa, Let me just get the hang of it (I am still not getting so lucky with them.....**giggles**) and then we can exchange some recipes :)(What do you say ?)

    Cheers !

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  63. C'est une vraiment très belle recette... j'ai été bien contente de te revoir... Bises

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  64. Hey Rosa , u have done so beautifully friend !
    Stunning and those plates are loveellllyyy!
    The combi rocks and this is the most beautiful DB creation i have seen this time so far!
    And love the pink knife too :-))
    Happy Sunday babe!
    And im still loosing those pounds though they havent bulged muc after i begun bloggn!

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  65. Wow Rosa, this just looks stunning. This is so beautiful and sounds beautiful too.
    I'm saving this and will try to make it soon.
    Blessings~

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  66. Even if stress is part of your life, it's surely worth it if you can produce things like this! i've never made an entremet but yours has to be the loveliest I've ever seen. I love the pattern and texture of it, as well as the yummy flavours you have. Congrats!

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  67. Delicioso Rosa.
    Me ha gustado mucho el pastel, pero tus fotos son maravillosas.
    Besos

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  68. You really outdid yourself with this challenge. This creation looks stunning.

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  69. Gorgeous cake Rosa! Sweet story about your dad. How neat that he would order your favorite treats. Your view?? Now that inspiration for sure.
    Love the purples/yellows and browns in this post.

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  70. Really beautiful! Well done! I would love lemon mousse. I've never had it but I know it would be wonderful!

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  71. A room with a view, and a masterpiece if I ever saw one. I'm sorry you put yourself through so much stress, Rosa. You've done a magnificent job.

    I adore your story about the bakery. Yesterday was my late father's birthday and I remember on pay day how he would always bring us kids home a special treat. Usually, it was dunkin donuts but to me, they were as fine as any "pâtisserie-boulagerie."

    Thank you so much for sharing...You did GREAT!!!

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  72. Your entremet is gorgeous, and I love the flavour combination. I used passion fruit too--it's so summery at this time of year.

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  73. What an intricate and delicate treat! It' looks like you offered a generous portion of patience to this dish!

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  74. really nicely done, rosa! i love how the passionfruit seeds jump out at ya!

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  75. A gorgeous entremet!! Love the citrus flavors!

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  76. oalalalala !!! mais ca a l'air absolument sublimement bon cette histoire !!! ach Rosa !!! tu es incroyable !
    Bises et a la semaine prochaine :)
    corinne

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  77. Wow! s-u-p-e-r-b-e!
    Tes photos hivernales aussi :)

    Bonnes vacances Rosa!

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  78. Bien trop complique pour moi, mais si joli. Bravo Rosa - et voila ou mene la passion des desserts.
    Bonne semaine.

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  79. Stunning! An amazing cake! My oldest (age 11) aspires to bake, I think we have a bit of time before she attempts something so complex; however, I know she dreams of making something so beautiful.

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  80. Wow, Rosa, for all the trouble you say it gave you, it is simply beautiful! What a magnificent dessert! I am sorry I couldn't bake with you this time, but you did a fabulous job! The flavors are fabulous, too!

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  81. Qu'il est beau notre Saleve sous la neige et sous le soleil !

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  82. Such a lovely creation! It's worth your effort, it turns out fabulous, congratulations dear...Great photos too..

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  83. Rosa, if you have any left, could you please send it to me?

    You've made the impressive Entremet look effortless. Its lemony mousse filling and passion fruit topping may tempt me to get on a plane and drop by for a visit.

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  84. Wow!
    Absolutely water-mouthing!
    Great job Rosa.I'm going to try it.. :)

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  85. Rosa, this is simply sensational .. !
    Congratulations to you for baking such a beautiful cake with intricate design...Great job !

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  86. What an amazing looking dessert! Wonderful job!

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  87. Ton dessert est une vrai invitation au soleil..à faire absolument pour se remonter le moral, par ce temps froid! Bises.

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  88. I personally think this is one of the better Daring bakers I've seen in a long time Rosa...you should be commended. The flavours (passsionfruit and lemon...hello!!!!0 and the design are all so stunning. Great pics too!

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  89. Looks gorgeous, Rosa! Love the flavors!

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  90. that looks amazing! i love the patterns on the side too ..very pretty dessert! it's too hard to resist:)

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  91. Wowww! Magnifique... Ton entremets est très réussi et comme toujours sublimé par tes photos. J'aime l'association des photos du dessert avec les vieux chalets en bois...

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  92. Wow! You really went all out on this one, Rosa. :-) I can only imagine all the time and effort you took to make this just right. You did a beautiful job. And I love those wintry photos you tucked in. :-)

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  93. Thank you for two memorable views...one being that charming window peek outdoors and of course that scrumptious looking cake Rosa ;o)

    Ciao for now,
    Claudia

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  94. Your dessert is near perfect! Absolutely beautiful.. now I'm a little embarrassed of the one I completed! Your flavors are awesome.

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  95. Rosa, lemon and passionfruit sounds wonderful and your entremet looks beautiful. Love the passionfruit gelee topping with the seeds, and your joconde is perfect!

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  96. Every time I look at the daring baker's challenges and all the recipe look so intriguing that I feel like joinin myself and then every once in a while a recipe like this comes and I feel that u need to be an artist to do something like what u did with some of these great flavors!
    Very well done!

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  97. Your view is lovely. Some very pretty winter pictures here and that dessert looks beautiful AND delicious. It's good to know oneself. Some people do work better under pressure!

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  98. Your photographs are so lovely, I am especially fond of passion fruit

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  99. Lovely Rosa. I don't think I've ever tasted passion fruit.
    Sam

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  100. Wow I love everything about this post.. imprime, entremet, pictures, place everything..mindblowing.

    Pavithra
    www.dishesfrommykitchen.com

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  101. Quel merveilleux dessert, tout en saveur et en esthétique. Bonnes vacances à toi.

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  102. This dessert would brighten my day! The execution is flawless and reminds me of our pastry classes. I love passion fruit in any form, especially here!

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  103. We have definitely one thing in common, I also tend to do things at the very last minute and I came to the same conclusion! I think, however, stress makes me more efficient. :) And it seems it has the same effect on you as the cake looks absolutely fantastic! You did a great job here!

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  104. Rosa, you got my mouth watering over the keyboard...this ENTREMET, which I had no idea of what was it... looks delicious, specially with passion fruit :-)

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  105. This looks like it came from a fancy French bakery. Totally gorgeous!

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  106. stunning, no one would ever know you were stressed!!

    lovely colors!
    sweetlife

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  107. I can not believe you found passion fruit. I am amazed. I too always feel like there is not enough time to cook.

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  108. Très belle réalisation, bravo!!
    Le résultat est superbe!

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  109. Even thought you stressed about this challenge in getting it technically perfect, it doesn't show at all. Your entremet looks fantastic! It looks as thought you've been making these your whole life :)
    Great baking!

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  110. un rayon de soleil dans ces froides journées d'hiver! une dessert absolument sublime en plus d'étre au citron!!bravo!

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  111. Gorgeous! Loving the passion fruit jelly here especially!

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  112. Wow, although it definitely does sound like it was a difficult road, your dessert looks fabulous. I would certainly love to have a taste! and the view from your window? Peaceful and beautiful. :)

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  113. j'adore le fruit de la passion, sous toutes ses formes !!!

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  114. Pareil pour moi, les fruits de la passion, j'en use et j'en abuse.

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  115. Les fruits de la passion, je n'y résiste pas. C'est frais et léger comme dessert. Bravo, il est superbe.

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  116. Wow, sieht wirklich total lecker aus und Daine Fotos sind wirklich der Knaller!

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  117. Lemon & Passionfruit Entremet with 5-Minute Triple Berry Smoothies is the perfect combination. Try it out for yourself at: http://www.fourgreensteps.com/community/recipes/beverages/-5-minute-triple-berry-smoothies

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  118. i love lemons and passionfruit and your entremet looks very much like a dream concoction! nice photos btw. (:

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  119. SENSATIONAL... just very very beautiful Rosa!

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  120. Tu es hallucinante Rosa!! J'adore ce que tu fais!!!!!!!

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  121. HELENA: Those are wonderful smoothies! A great combo indeed.

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  122. omg the passion fruit seeds on the top looks so very delectable. This challenge so very complicated that I will not even contemplate giving it a try. Yours is a work of art, and i bet all the hard work did really pay off when u finally get to achieve something so beautiful.

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  123. Wow, this looks and sounds amazing. I love to cook but I am not sure I would want to tackle this one, but just the sight of it tells me it is going to be good.

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