This turned out really really well, and was thoroughly enjoyed by the recipients. I made the raspberry jam quite tart through a combination of ascorbic and malic acid, since there’s a lot of fat in this pastry. Ispahan flavor profile is a “go big or go home” kinda deal, if you balance it right it’s utterly transcendent. Biggest concern was getting all the textures to blend just right (and component stability, but that’s another story lol).
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Now I want some!
This turned out really really well, and was thoroughly enjoyed by the recipients. I made the raspberry jam quite tart through a combination of ascorbic and malic acid, since there’s a lot of fat in this pastry. Ispahan flavor profile is a “go big or go home” kinda deal, if you balance it right it’s utterly transcendent. Biggest concern was getting all the textures to blend just right (and component stability, but that’s another story lol).