Decadence in a Glass

Bostini

            The Daring Bakers are at it again! This time the event is hosted by my lovely friend Mary of Alpineberry. The theme for the month is “Bostini Cream Pie” – nope no typo there. I have a weakness for stirred custards – I think they make the most luscious desserts!

            I cut the recipe in two and it worked out quite well and for the first time I had no disaster to speak of. Of course, I was doubtful at first because my custard never set so the plating I envisioned never took place. As a fix, I poured the custard into a glass and cut circles in the chiffon cake to fit over it. Then I poured a warm chocolate glaze all over the top which was the perfect finishing touch.

            I loved the flavor and texture of the chiffon cake. In fact I was snacking on leftover pieces after I cut out the circles I needed. The custard had a bit of “flourly” taste to it that I felt detracted from its over all creaminess and taste – I wonder if this meant I did not cook the egg mixture enough. The chocolate glaze was perfect; I believe the taste of this largely depends on the quality of chocolate you will use.

            My thanks to Mary for this wonderful exercise in the different components of baking: custards, chiffon cake and chocolate. The recipe is on her blog.  Please check the different interpretations of my fellow Daring Bakers here.

Pinksmalll_2

50 thoughts on “Decadence in a Glass

  1. Great way to present this dessert…I just want to dip my spoon right in. My custard was also soft and a bowl or glass seemed the way to go. Yours is lovely.

  2. I think your Bostini looks really pretty presented the way you have it photographed. My custard was the exact opposite…it really set up firmly, but I whisked and cooked it to death, so it was definitely not undercooked which probably explains my case. I love seeing how everyone has slight variations though, its always interesting. :-)

  3. Veron. your glass version looks really cute! My custard does not set either, but it tastes fine to me. Perhaps it is the cornstarch? I do notice that different brands of corn starch have different 'dissolve' property…

  4. I wish I had thought about serving this dessert in a glass – it looks nice with all the layers!
    Beautifully completed challenge, Veron!

  5. Well done! I love the glassware, it truly makes for an elegant presentation. It's interesting you called the custard "flourly," as I too thought that the custard was a tad bit heavy on the cornstarch side, and I halved it as well…

  6. I love your presentation of this — so unlike all of the other DB posts I've been reading today. This one looks just like a cocktail!

  7. Decadent is right! My custard did not set very firmly either. I think yours looks lovely layered. I applaud your bravery in cutting the recipe in half. I wanted to but was afraid it would not work due to all the 3's in the recipe. Great work!

  8. Love the glass! Very pretty. I didnt like the custard, it was too "eggy" and kind of blah for me. But so many liked it, Im wondering if I did something wrong. We loved the cake though.

    Great job!

  9. Hi Veron, it doesn't matter that your custard doesn't set – look how pretty your dessert looks because you had to improvise.

    As for the custard tasting flourly, I have a feeling that you are correct to say that you didn't cook it long enough. I read somewhere that you have to cook off the flour taste.

  10. Veronica, I love the beading along the top of your glass. It makes it a classy dessert!!! How much fun it is month to month to bake with you (not to mention the back and forth). So glad we're DBer sisters!!!

  11. I loved serving mine in a glass too! :) I thought it worked really well with this presentation :)

    Your glass is much cuter tough…heehee :)

  12. I love the presentation in the glass. I'm starting to think I did something wrong with the cake because I didn't care for the texture much. Yours looks wonderful, though!!

  13. Beautiful presentation, Veron! And the floury taste might be from not cooking the custard long enough because I didn´t notice it in my custard, though I did notice an eggy flavor in my chiffon cake.

  14. I love love love that glass, Sis.. is it vintage?

    Beautiful Bostini.. as always – everything you make is always just gorgeous. =)

    love you!
    xoxo

  15. Thanks everyone for all the wonderful comments.
    Mary – I'm going to take you up on that Scala bostini visit next time I'm in San Fran – which might be sooner than you think !
    For those of you who asked about the glass, i got it from Napastyle.com, They are called venetian style wine tumbers and come in a set of 6 with different designs. I also got the 3-ounce versions but I don't remember where I got those….

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