:: flagrante delícia | leonor de sousa bastos' desserts ::

Couscous, raspberry caramel and greek yoghurt

Lost in Maghreb... Serves 6: Couscous: 75 g pre-cooked couscous 120 g 70% dark chocolate, chopped 200 g cream (35% fat) Cook the couscous following the package directions. Bring the cream to boil. Pour the cream over the chopped chocolate and stir gently until smooth. Combine the couscous with the ganache. Raspberry caramel: 80 g sugar 250 g raspberries Bring the sugar to ...

Stay hungry stay foolish…

After my return from Barcelona and my chocolate course at Espai Sucre, I fully understand why my cooking school is believed to be the best in Spain. Everything I thought I could learn on a chocolate course, I already knew it as all the demonstrations that were new to the rest ...

flagrantedelicia at the new york times

I know I'm being a little slow posting here, but besides all the decisions I've to make about my future, I came across some new challenges that completely screw my time... While I'm preparing the english translation for a couple of new posts I'm more than happy to share with you ...

Children’s day

Sweet toys... Red fruits with peta-zetas Dark chocolate lollipops Makes 10 lollipops: 250 g dark chocolate Orange salt Maldon salt Soluble coffee Powdered caramel Peta-zetas Dehydrated red fruits You can also use nuts, cocoa, spices, candied flowers, etc. Orange salt: Pre-heat the oven to 80ºC. Grate the orange zest and spread over a silpat. Remove from heat when dehydrated. Powdered caramel: Bring the sugar to boil ...

Strawberries after party

“(...)Ah, the poor princess, with that mouth of roses, thinks of butterfly and swallow, but supposes how easily with wings she would soar up under the bright ladders brought down from the sunlit day. With lillies she would meet the fresh songs of May, and be one with the wind in the ocean's thunder.(...)” Rúben Darío Party's ...