Two Desserts from Indulge

8 February 2008

I must admit that it’s been quite a while since I tried any new dessert recipes. I was looking forward to trying some of the desserts from this beautiful book Indulge by Claire Clark – and I’m glad I finally had a chance to do so.

Claire worked at some of the leading restaurants in her native UK including Claridges and The Wolseley (some of my favourite places in London) before she moved to California to work at The French Laundry a couple of years ago. Her recipes in the book vary in influence – some are quite British and some not so – and complexity but you can tell that they all rank among her favourites.
 


A dessert that caught my eye first was the green tea and jasmine delice – as well as the gorgeous image of the finished cake (Jean Cazals shot the book), the combination of the ingredients sounded really intriguing. It consists of two types of mousse – jasmine tea and green tea – and pistachio cake as a base. I’m definitely a (good strong) coffee person normally, but since I discovered Kelli‘s gorgeous Amai tea sweets, I now enjoy more and more tea flavoured creations :)

The mousses are both paired with white chocolate – another combination I’ve been wanting to try since I saw Joycelyn’s beautiful creations. I couldn’t wait to taste how all these flavours would work together – it may sound busy with all the different ingredients but they were actually quite subtle. I used matcha (powdered green tea) instead of the green tea leaves in her recipe – I suspect that matcha lends a little stronger flavour than leaves, but personally I would have liked a more prominent jasmine flavour as I could barely taste it.

Because both the mousses have white chocolate in them, they are really rich and creamy – she suggests serving it with passionfruit jelly or sorbet to cut the creaminess – I agreed and having just made loads of Seville (bitter) orange sorbet, I served the cake with it, and they worked wonderfully together.

Decoration-wise, she simply layered the two mousses on top of the pistachio cake and finished with another thin layer of jasmine mousse. I felt like doing something a little more fancy so brushed some matcha (mixed with a little water) on top of the mousse (to do this you need to freeze the mousse first) and finished with glaze.

Overall I was happy with the result – but next time maybe I would substitute the jasmine mousse possibly with jasmine jelly to taste the lovely floral flavour better, and probably make a lighter sponge for the base – her recipe is more like pound cake and I found it a little too heavy for this combination. I loved the pairing of pistachio and matcha though – normally it’s one or the other, but it actually works really well together. (Try to use Sicilian or Iranian pistachios if you can, they have wonderful colour and flavour.)
 


Another dessert I’ve tried was marmalade bread and butter pudding – I must confess that I’m not that enthusiastic about traditional British puddings nor jams (especially marmalade)... so I never thought I would be posting a recipe for this. However, having tasted such a lovely clementine panettone and butter pudding here recently made me change my mind, I even made the marmalade myself! Claire uses panettone in her recipe also, but I’m not a big fan of dried fruit so decided to use plain brioche instead. I’ve tried a brioche recipe from Crust – the latest bread book addition to my cookbook shelf. (His first book Dough is also great.)
 


I love making brioche – it’s very easy and the sweet buttery smell when baking is enough to keep me happy for the whole day :) The recipe I tried this time was similar to this version, but you don’t add any milk and I actually preferred this non-milk, slightly eggier variation. Leaving the dough overnight in a cold place gives it a lovely flavour and texture too.

I know that this pudding was invented to use up stale bread, but I was very happy with my freshly baked bread and butter pudding, served with freshly made marmalade! Claire suggests leaving the crust on and she is absolutely right as it adds a lovely crunchy texture. I loved serving it with a big scoop of crème fraîche or vanilla ice-cream.
 

Marmalade bread and butter pudding

Serves 3-4

250g brioche (or panettone, pandoro)
70g unsalted butter, melted
1/2 vanilla pod
150ml double cream
150ml milk
2 medium eggs
2 medium egg yolks
85g caster sugar
3 tablespoons marmalade (I made with Seville oranges using this recipe)
Crème fraîche or vanilla ice-cream
 

Preheat the oven to 170ºC. Slice the brioche about 1cm thick, then cut into quarters. (if you want to make it in individual dishes you can cut them into smaller pieces.) Lay them overlapping in a baking dish and pour the melted butter over the bread.

Cut the vanilla lengthways and scrape the seeds out. Bring the milk and cream to the boil with the vanilla seeds as well as the pod. In a large bowl, gently mix the eggs, egg yolks and sugar. Pour the hot milk mixture over and gently whisk, then strain through a fine sieve. Pour the custard over the bread.

Place the baking dish in a roasting tray and pour enough boiling water to reach about halfway up the dish. Bake for about 30 minutes until the crust is golden brown (you need to be careful not to let the custard boil – if it happens, lower the oven temperature to 150ºC). When cooked, the custard should be slightly set.

While the pudding is still hot, brush the marmalade on top and serve with a big dollop of crème fraîche or vanilla ice-cream.
 

        61 comments    Permalink

  • Hello Keiko, your green tea & jasmine delice looks so neat. I’m a fan of green tea dessert. :)

    Posted by Thip | 8 February 2008 #
  • This is a real “oeuvre d’art”.
    g.

    Posted by g. | 8 February 2008 #
  • I would love to try the green tea and pistachio cake as they are two of my favorite food. The combo sounds interesting and delicious!

    Posted by Mag | 8 February 2008 #
  • Both look so delicious!

    Posted by Kat | 9 February 2008 #
  • The matcha brush strokes on the mousse is breath-taking! 奇麗っ!

    Posted by tamami | 9 February 2008 #
  • Your desserts are always the artistic beauty.

    Posted by yukko | 9 February 2008 #
  • Dear Keiko, your creations are simply stunning! Especially the matcha and jasmine mousse! What did you use to glaze the surface with?

    Posted by Christy | 9 February 2008 #
  • Those are absolutely breathtaking!
    Ditto about the matcha brushstroke— genius.

    Posted by Manggy | 9 February 2008 #
  • I agree with tamami. The brush strokes are simply breath-taking! And such perfectly-orchestrated layers of white and green.. sigh…

    Posted by Ginger M. | 9 February 2008 #
  • Yet another too-beautiful-to-eat dish! My latest encounter with matcha was in form of icecream which was surprisingly tasty. A very lovely looking pudding too! :)

    Posted by noogies | 9 February 2008 #
  • This is really…beyond anything. Don’t know what to say.

    Posted by Tea | 9 February 2008 #
  • So divine, Keiko! It’s so wonderful to see your desserts again!

    Posted by Anita | 9 February 2008 #
  • I use brioche, too – seems to give great results. And if you’re not mad keen on marmalade, apricot jam is a great alternative.

    Posted by aforkfulofspaghetti | 9 February 2008 #
  • Hello Keiko!
    I stumbled upon your stunning blog a few days ago when I did a google search for ‘mozzarella stromboli’. I have been enjoying your gorgeous photographs since (I went out and bought Bringing Italy Home yesterday and think your photos of that recipe are much more tempting than those in the book!) Your work (with food and with camera) is an inspiration – thank-you!

    Posted by Rebecca | 9 February 2008 #
  • HI Keiko, oh these pictures…sigh…I have bought her book and filled it with stickers to mark the recipes I want to try..

    Posted by valentina | 10 February 2008 #
  • Hello Keiko,
    The matcha delice looks exquisite and I love the warmth conveyed through the bread and butter pudding photo.
    I also agree with you on the pistachios and chocolate combination. It’s divine isn’t it?

    Posted by ilingc | 10 February 2008 #
  • Keiko, cant wait to meet up and enjoy some desserts with you… the macha finishing is soo brilliant.

    Posted by shalimar | 10 February 2008 #
  • Dearest Keiko,these are truly beautiful! I am so happy to hear you like Indulge – it’s definitely become one of my favourite dessert books too! I totally ADORE the exquisite and original manner in which you finished the delice – so very elegant, artistic, and completely in keeping with its “character”, almost looks like abstract calligraphy. xo, Joycelyn

    Posted by Joycelyn | 10 February 2008 #
  • These look stunning, as usual. I’m not a huge fan of marmalade either, but I do like the sound of the bread and butter pudding paired with brioche.

    Posted by Annemarie | 10 February 2008 #
  • you’ve done it again, keiko. Everything looks amazing.

    Posted by julie | 10 February 2008 #
  • WOW... this is beautiful!!!

    Posted by Ania | 11 February 2008 #
  • I’m speechless.
    I adore your photos. They are all great piece of…dream….

    Greetings from Poland.

    Posted by Joanna in the kitchen | 11 February 2008 #
  • Oh My Goodness!

    Beautiful, Beautiful Desserts!!
    Very Zen Style!

    I love your creation, Keiko san~~ (^0^)!

    Posted by junko | 11 February 2008 #
  • Green tea and jasmine delice looks fantastic!!! Great pictures you have there!

    Posted by mycookinghut | 11 February 2008 #
  • Wow, I love how your individual photos have color schemes! You take photographs that look like they belong in food magazines.

    Posted by Jennifer | 12 February 2008 #
  • Hello Keiko, may I have a question? What kind of knife do you use to cut those tea delice sticks so neatly?

    Posted by aji | 12 February 2008 #
  • The first time I tasted a green tea-white chocolate combo, I was on stopover in nagoya. I spied green tea KitKat, which I had never seen before. I bought a few for my flight and it was so good. Unfortunately, it is unavailable anywhere else in the world.

    Your delice is probably 1000 times more delicious, and imagining the flavor pairing with pistachio is…. YUMMM. Maybe it is time to fly back to japan after all.

    Posted by susan_b | 12 February 2008 #
  • Oh man! This is amazing! Keiko, please come and be my baker :)

    Posted by Kelli | 12 February 2008 #
  • Hi Keiko, Your work is so inspirational, and since your previous mail, I have found my way in the kitchen again!! Thank-you for providing such beautiful images, and championing other amazing sites (I’ve just found Kuidore thanks to you!) You demonstrate such grace in your words and pictures, your desserts give me a little hope that one day mine might look as georgeous!!

    Posted by Videodrome | 13 February 2008 #
  • Wow… these are amazing… and the photography… i can’t get over how good your blog looks. well done! i just added you to my favorite blogs and will be checking in everyday!

    Posted by Aran | 13 February 2008 #
  • Hi all, thank you so much for your kind notes!

    Christy – I made it with sugar syrup and a little gelatine this time, although I think most recipes suggest using apricot jam or other fruit jam instead.

    Rebecca – I hope you’re enjoying the book!

    Aji – I use a ‘normal’ knife :) I usually freeze them when I make mousse cakes so that it helps to cut them neatly – although this cake was quite solid even before freezing as it’s got chocolate in it.

    Susan – I tried loads of unusual flavoured sweets on my last trip home and loved them too :) Hope you have a chance to go back sometime…!

    Videodrome – I’m so glad to know that you are back in your kitchen! Joycelyn has been the greatest inspiration for me and I feel lucky to have gotten to know such a lovely person like her through this blog. Take care and keep me posted on what you are making :)

    Posted by keiko | 14 February 2008 #
  • Thank you for posting the recipe for the Bread & Butter pudding! Sounds SO yummy! The photos are, as usual, stunning. Always an inspiring respite…sigh.

    Posted by Uncle Beefy | 14 February 2008 #
  • Hi Keiko-san, thank you for leaving a kind message on my blog! Your blog has been such a great inspiration, your beautiful photos and edible creations of art are simply breathtaking. I am still a novice at learning the art of photography…if you don’t mind me asking, are you self-taught or did you go to photography school?

    Posted by admirer la lune | 15 February 2008 #
  • Keiko, everything you make is perfect!

    Posted by tuki | 15 February 2008 #
  • Hi Keiko, beautiful as ever ! That mousse looks really delicious.
    Can I ask, do you have an entire houze crammed full of little trinkets for your photography ? Everything is so “kawaii” and perfectly styled
    I bought a Nikon D40x camera this week so am looking forward to trying to get some photos a tiny bit as good as yours !

    Posted by Fiona | 15 February 2008 #
  • Take. My. Breath. Away.

    These pictures are beyond gorgeous. If I may ask: What kind of cutting tool did you use for slicing the mousse cake?

    Posted by helen | 15 February 2008 #
  • now i really want to bake. .__.

    Great photos! They really make me want to eat your stuff! And they motivate me to bake too~ :D I’ll go browse the rest of your stuff now. :)

    Posted by ber | 16 February 2008 #
  • seriously, yu should publish a baking book. amazing work

    Posted by Latifa | 17 February 2008 #
  • hi keiko, they look so yummy!!
    i want to learn how to cook and bake this year, the above motivates me even more (but may be too difficult for a beginner like me?)

    Posted by shereen | 18 February 2008 #
  • The little green cakes are extraordinary. They remind me of Chinese carved jade seals.

    I bet they would adapt well to a bit of pandan leaf flavour, too, not unlike the Indonesian desserts that look like primitive versions of what you’ve created here.

    Posted by Michele | 19 February 2008 #
  • I am a huge fan of orange marmalade and very impressed that you ventured out to make your own. It looks great. The dessert photos are beautiful. Perfect tiles of sweetness :)

    Posted by Maryann | 20 February 2008 #
  • Oh my god, that bread and butter pudding looks gorgeous. I don’t know why I didn’t think of marmalade before – I bet it goes together divinely.

    Posted by miracle fruit | 22 February 2008 #
  • Hi there,
    I am a student of patisserie and about to make this Green Tea and Jasmine Delice for our Gourment night in a few days time. I have made it already and my mouses tasted the same as they have quite a lot of white chololate. should I make the tea stronger? could I substitude the jasmine mouse for something else? any ideas, please share them as I am quite in a hurry to make the final decission. do you think a very thin florentine covered in white chocolate and sprinkled with chopped goji berries and pistachios would be a nice decoration to go with it? thank you for now.

    Posted by Alzbeta | 27 February 2008 #
  • How absolutely delicious. Great content. Thank you.

    Posted by Palm Wonders | 2 March 2008 #
  • Hi there, thanks so much again for all your kind notes.

    Admirer la lune – I’m totally self-taught (and still learning a lot!).

    Fiona – I actually don’t have that much stuff although I love finding small kawaii things :) I hope you’re enjoying shooting with your new camera.

    Helen – I use a normal knife, I usually freeze mousse cakes so they are easier to cut neatly.

    Shereen – I’m sure you are very good at it and that you’ll enjoy it too :) Hope you’re well and are not too busy, take care.

    Michele – I’ve never tasted pandan leaves and am curious about it :)

    Maryann – I’m glad I tried, home made always tastes better, doesn’t it…

    Alzbeta – I also felt the cake was a little too creamy because of the white chocolate. As I noted in the post I might try it with jasmine jelly instead of mousse – I think you can taste the flavour better that way. Your florentine sounds lovely, I’m sure it’ll work well, let me know how it goes.

    Posted by keiko | 4 March 2008 #
  • Keiko,

    You are my hero!! All your cooking and photos are absolutely inspirational!! Everything is sooo beautiful – you should really start a bakery or something :)

    Anyway, I LOVE your site. I was browsing through it for HOURS nonstop (when I should have been studying…haha I couldn’t help myself :p)

    Thanks for making such beautiful things

    Posted by Dorothy | 20 March 2008 #
  • Keiko, I totally wanted to tell you that I bought Claire’s book and it is beautiful. Thanks for inspiring me to buy it.

    All my love

    Posted by fanny | 15 April 2008 #
  • I love the picture it makes me want to try it myself. If you freeze the cake to put the matcha on doesn’t it ruin the consistency of the cake? How do you make your glaze i’ve been trying to find an easy simple way to do it. Thanks!

    Posted by D | 16 May 2008 #
  • Love your matcha strokes. A real work of art!

    Posted by Tartelette | 26 May 2008 #
  • Hi there, thank you so much again for your kind notes.

    D – I can’t say that how I do it is definitely right, but I don’t think freezing ruins the texture. I normally make glaze with sugar syrup + a little gelatine.

    Posted by keiko | 1 July 2008 #
  • I love the matcha strokes!!
    They are a perfect funish!

    How do you keep the final jasmine layer (perserved ones) without it setting up? I’ve tried this recipe before, and it turned out to be a mess because I was unable to spray that layer at all…:(

    Posted by Wen | 24 July 2008 #
  • hi keiko,
    i’m still in pastry school and i’d like to say that your blog has inspired me to be more creative in my plating and try out food photography(it’s more of styling, since my friend takes the pictures).
    i copied your mancha strokes for a pastry competition in school and i got a lot of positive feedback. so i’d like to say thank you.

    p.s.: i wasn’t a fan of green tea before but now i love using it in my desserts.

    Posted by coby | 26 July 2008 #
  • Hello Keiko!
    Wow!!! You are an artist! Not only are your recipies wonderful, but it looks like you are very dedicated and loving to your inventions. I really would like to try to make this “green tea and jasmine delice”, but I have no idea how to make it, since I’ve never made a mouse or a pistachio cake. I don’t know how you would feel about sharing your recepies, but could you give me a hand?

    Thanks a bunch,

    Fernanda

    Posted by Fernanda Matos | 29 July 2008 #
  • Hi Wen – I normally put the mixture on a bain-marie if it gets too hard to spread, you shouldn’t over heat though otherwise you’d lose the texture.

    Hi Coby – glad the matcha strokes gave you positive feedback :) I understand that matcha isn’t everyone’s taste but using it in a subtle way you can create many things. It often works as a substitute for pistachio.

    Hi Fernanda – you can order the book from Amazon (I linked in the post), hope you will enjoy it!

    Posted by keiko | 28 October 2008 #
  • Hi Keiko,
    I am a student from Le Cordon Bleu Bangkok & this cake looks very nice & should taste good too.

    I like the creative way of brushing matcha on top of the mousse to make a nice zen decoration. very nice!

    Posted by Alina Hew | 15 November 2008 #
  • I am a first time visitor of your site and loved your cooking and photos! you should definitely publish a book.

    Posted by sema | 6 January 2009 #
  • Hi Keiko,

    I am cake lover and maker. All of your cake are very beatiful and neat, especially the final decoration technique .. that made your cake looks wonderful.
    Can you give me some hints about the “glaze” on your jasemine and green tea cake, lemon amd coconut ice cream toppings, green tea white chocolate comb, your glaze is look “mirror”, Is the glaze that you bought from outside or you made by your own recipe , can you give me some hints how to get/make it and I am living in Vancouver and I always make some cakes to entertain my friends. For I found some difficulty to apply the glaze over my mousse cake, not very professional as yours. Do you mind to share your tips about this technique..
    Secondly, you shot your pictures on the web that are very sharp and photographic, I am now having panasonic lumix 7 mpx, how about your model, any suggestion to change your model in future.. if my camera goes dead in one day.

    Thank a lot

    Yummylife

    Posted by Yummylife | 31 March 2009 #
  • Hi Alina and Sema – thank you so much for your kind notes!

    Yummylife – I’m sorry it took so long to get back to you. As for glaze, I believe you can use fruit jam too, but I tend to make it with syrup and a little gelatine – although I’m not sure if it’s how professionals do because I’ve never learnt dessert making. As for camera, I use a Canon 5D. I’m sure you can take great pictures with your camera, but when it’s time to change, try out some SLRs and find one that feels comfortable and maybe a fast fixed lens…? Good luck!

    Posted by keiko | 26 April 2009 #
  • Hi Keiko,

    Whenever i enter your blog,i always stick on this cake which have absolutely stunning look! This brush strokes looks so elegant in a simplecity.Until i provide green tea, I m planing to try it as a chocolate mousse version.I wonder if you can be kind enough to let me know the recipe of it.

    Thanks.

    Posted by Siir | 10 May 2009 #
  • Hi Siir – thank you for your kind note. As for the recipe, you can find it in Claire Clark’s Indulge. As for the brush strokes, you should freeze the cake first so that the strokes don’t get smudged.

    Posted by keiko | 9 June 2009 #
  • I have these Staub mini cocottes that i would love to make in this

    Posted by Elana | 23 April 2010 #
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