A few pictures are better than a blank page and letting days go by without popping in to write something.
Non ? Et en plus elles sont toutes colorées en violet !
(And what’s more, they are all colored in purple! Lulu would certainly exclaim joyfully.)
I am once again sorry for not having come to visit my creative space, ici, for a while.
In a nutshell: I traveled to France with Lulu, and I taught two workshops with my food stylist friend Sandra Mahut in her Parisian studio (and oh the lovely people I met, the lovely props I bought back home–our days together were just amazing.
I took Lulu for an overnight stay in a yurt near where my parents live.
I am continuing to prepare another food styling and photography workshop in England at the end of June (it is sold out), and I am also working on one in Sicily in October (there are only a few spots left actually, so if you are interested, send a request to email@example.com; Case Vecchie is a beautiful truly Sicilian property; this is what we did last year–I cannot wait to see Gino again!)
I keep doing a number of photo shoots with old and new clients–and I am loving them.
I celebrated my birthday.
My birthday cake was all about chocolate. Lulu chose it from inside my first book and we baked it together. I didn’t have much time to neither dress it up nor take proper pictures.
Tant pis ! (Never mind)
That chocolate cake, Lulu tells me, is her favorite for the time being (my girl knows her chocolate, it seems!)
[The recipe for the two chocolate mousse cake is taken from my cookbook.]
And in the middle of it all, I’m still W O R K I N G on the last steps to finish writing the manuscript for my second book.
I am so excited about this book!
I cannot wait to see how it will look like.
So for now, so that you know, this is where most of my time and energy go.
And oh, I also baked strawberry and raspberry tartlets with new flower shaped tartlet molds I could not help but use right away.
Somehow, purple surrounded them as well. I am still not sure why….
I hope you will enjoy the tartlets.
It’s like the start of Spring in your plate.
The recipe is simple to prepare, in just a few steps (I wrote the recipe loosely as I was making them). The tartlets should be assembled at the last minute once the crusts are prebaked.
- Once your crust (use this one, if you want) is ready and has rested, roll it, and garnish eight 3 1/2-inch (9 cm) tartlet molds.
- Blind bake the crusts at 350 F (180 C) for 20 minutes (Cover with parchment paper and beans and cook for 15 minutes. Remove the beans and parchment paper and cook for 5 more minutes.)
- Beat quality mascarpone cheese (7 ounces; 200 g) with sifted confectioner’s sugar (3 to 4 tablespoons) and vanilla extract together (2 teaspoons)
- Spread the mascarpone cheese on top of the crusts once they are cooled.
- Top with fresh berries cut loosely to fit the size of your tartlet molds.
- And then maybe drizzle berry coulis on top, if you have some handy.