Autumn is here. Too soon, too cold, and too unnatural.
I was silent because I had many things on my mind. I am on the right track, however.
Hang on and be true to your hearts, irrespective of what may come. In the end, all will be well.
Today: caramel
What terrifies me the most when working with caramel? That it won’t be enough for my dessert. And firstly, that I won’t be able to prepare it the right way.
Where do I get caramel from? I like to make it myself and I support the pastry chefs who do the same.
Why do I love it? If I were to take it separately, it would be my favourite dessert. It has a fantastic texture, an unforgettable taste, and, I don’t know, it transforms a dessert.
How do I use it? In many full and rich desserts. I found one of them in India; it includes bananas and is called ‘Banoffee Pie’. I ‘bumped’ into the other in Saudi Arabia; it contains dates.
