This tart was one of the last desserts I made for The Union, the restaurant I was working at when I last posted an entry. My last entry was so long ago, we were in a different season! So much has happened since my last post. I left the restaurant to work in a bakery that I thought would be more challenging. I lasted 4 days before the chef fired me. I was devastated. I tried a couple of other places that didn’t work out before I was hired at Chopain bakery and I’ve been working there ever since. I’m learning so much and I’m excited about sharing all my new skills. I’m also excited about new projects I’m planning to start soon like a cooking show on youtube!
If you love the coffee and chocolate combination, this is definitely for you. I’m really happy with the way this tart turned out. One of the best recipes from The Sweet Spot book by Pichet Ong (pastry chef of The Spice Market in NYC)
I made this dessert a few months ago for the restaurant. Unfortunately I don’t have a picture of the dessert when it was plated. We had ice cream on top with caramelized bananas on the side with caramel sauce. It’s delicious and I love the pop corn on top that I dipped in the caramel. This recipe is from the book The Sweet Spot by Pichet Ong. I found the recipe on this blog: http://www.zencancook.com/2008/03/ovaltine-milk-chocolate-kulfi-w-caramelized-banana/
and this is supposed to be the way the dessert looks when it’s plated from the Spice Market restaurant in NYC where Pichet Ong works
I love the way this dessert looks and I read that it’s the best selling dessert at the Spice Market. Unfortunately Vancouver isn’t as progressive as NYC and you can’t really expect people to order Kulfi here because most people have no idea what it is and don’t want anything they don’t understand. I should be in NYC!!
I’ve never heard of Kulfi before seeing it in the Sweet Spot. Kufi is a frozen dairy dessert from India. This dessert has to be kept in the freezer and removed when you’re ready to serve. Most of the Kulfi that I’ve found online like this:
Pichet Ong added caramelized pop corn that you crumble on top which makes it look more fun. I’ve also add that multi coloured India candy that I can’t remember the name at the moment. It’s the candy from Indian restaurant that you get after your meal.
For a while South East Asian desserts are going to take a back seat. Next week, I’ll be starting a new job at a bakery that’s more European. I’m excited to be starting something new!