mix, mix…stir, stir

This week’s Tuesdays with Dorie project starts out with me not being able to find a pineapple at either of the two stores I visited. Not having the time or desire to do a city-wide pineapple search, I happily settled on a mango substitution.

Figuring I am already off-track with this recipe, I decide to play around with a few other elements. The filling is supposed to be a white chocolate ganache, which is simply white chocolate and cream combined. With a fresh bundle of basil resting in my fridge, I couldn’t resist infusing a nice handful of the fresh leaves in the cream. Basil with mango certainly works and I love basil in sweet creamy things, so I considered it a safe bet. After just a 10 minute bath in the warm cream the basil left a light herby aroma and flavor as delicate as the gentle green tint the cream had taken on. After whisking in the white chocolate and chilling the mixture, I was a little surprised and slightly worried at how runny the ganach was. Following the instructions to whip the mixture I felt a rush of happiness when the liquid transformed into a pillow of fluff. So taken with admiring this transformation, I proceeded to overbeat the fluff to a slightly lumpy consistency, but it still had a divine sweet herby fresh flavor that I couldn’t get enough of.

Dacquoise is a nut flavored meringue, traditionally baked as round disks until dry and crisp. The meringue is then layered with cream or buttercream and chilled so the meringue becomes soft like a layer of cake, but still maintains a slight crunchy element in the center of each layer. The texture is delightful and addictive.

The pineapple was to be roasted under a broiler, so I did the same with the mango, but also basted it with a bit of honey to boost the caramelization, and sprinkled it with a touch of curry powder. Yes, curry powder. A friend I recently met has a spice company, Nataraja Spices, making different Indian spice mixes, and he gave me a sample of the Sambar Powder.  As you can see, I have been putting in and on just about everything, including Caramel Rice Krispie Treats, but that’s a story for a different post. It’s a warm rich mix of spices that isn’t shy about delivering a heated kick. I have had great results with it in more expected applications like chicken, fish, and potatoes, but also really like it as a balance to sweet. I used a very light dusting on the mangos adding a subtle warmth that grew quietly, but never fully revealed itself, just lending a perfect touch of flavor intrigue.

I really enjoyed making this dessert, especially the meringue, but overall it was too sweet for me. I was glad to have added the spices as a counterbalance, but I suspect what it really needed was the acidic bite from the pineapple that was supposed to be used. Maybe the mango would have worked better without the white chocolate adding so much sweetness to the filling. This week’s pick comes from Andrea in the Kitchen, where you can find the recipe posted, and visit the blog roll to see the results of other bakers who may have actually followed the recipe!

Over 350 baking bloggers are baking our way thorough Dorie Greenspan’s book, Baking: From My Home to Yours . 79 recipes completed 142 to go!

All photos by David Peterman unless otherwise noted

Tags: Sambar Powder, Tuesdays with Dorie

This entry was posted on Tuesday, June 23rd, 2009 at 1:02 pm and is filed under Tuesdays with Dorie. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.