Paris, Paris

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YourBoyHood

Oeufs de cent ans

The Cobrasnake = Call of the duty (09/06/09)

Novembre à Février = Luxirare Truffle Ice Cream

I'm starting the Creme Anglaise here, which is the base for many ice creams. Its a custard base used for desserts, consisting of heavy cream or milk, egg yolks and sugar.



I grate the truffles into the milk, before steeping the milk so the flavor of the truffle truly blossoms.







This was the egg and sugar mixture, that sort of liquified into one compound. I pour it into the chilled bowl, especially designed for ice cream making. This bowl is a separate part you buy that has a double wall and inside it is filled with water. You're supposed to freeze the bowl so that the water inside becomes frozen and your ice cream can start to chill with the mixture spins.



I also add the truffle/milk mixture. This smell, the smell of the heat coming from the milk and truffles infusing, should be made into a perfume called "Milk & Truffles".





At this point, the ice cream is ready to be spooned into its compartment.



You can see its still very soft, which is why it needs to be frozen again. You could eat it as is but it will be incredibly soft.








You can see after its been sitting in the fridge it adds a yellowish tint. This is most likely from the truffles.

Luxirare = Chaintop

Août à Décembre : Luxirare Pizza

This specific pizza combines possibly the perfect pairing of ingredients; Arugula, Pear, Bleu cheese, Mascarpone cheese, and Truffle Honey. There is always that one ingredient that "makes" the dish and in this specific pizza, its definitely the truffle honey. Something about the salty bite of the bleu cheese with the sweet honey...and the fragrant arugula makes this my favorite combination.....

I urge all of you to try this for yourselves as I went to my neighborhood pizza joint to purchase this dough. They charge anywhere from 2-3 and I prefer to eat fresh, customized pizza at home. This pizza took me all of 5-10 minutes to put together before it hit the oven.



Truffle honey is actually the easiest thing to make. Its just honey with a truffle slice.





I just pressed the dough with my fingers and poured olive oil on top.



Elusive bubbles...I usually want a lot more bubbles but the dough has a character of its own. The more you try to get more bubbles by pressing with your fingers the flatter the dough will be.



First layer of mascarpone cheese.





I also added red salt, bleu cheese, and pear.



I think the foam was coming from the Mascarpone. I tried to get a decent oven shot but this was the best I could do before my camera was about to melt.



Arugula addition



My favorite part, adding the truffle honey.





 

Luxirare

> ALEXANDER MCQUEEN BOOTS //

> ANN DEMELEUMEESTER CORSET //