7 comments

Key Lime and Raspberry Tarts

I think I’m getting lazy with my photography. If you haven’t noticed, my last four posts (including this one) have all looked pretty much the same. White background. Minimal props. Shallow depth of field.

Creamy key lime and raspberry tart with a delicate almond pastry shell is an incredibly easy and incredibly tasty dessert. Click to get the recipe!

But, it’s okay. I’m liking this. Before, I was spending too much money on props instead of on food and equipment. The props were too distracting. Making the backgrounds was too time-consuming. Now, with a clean white background and simple plates and utensils, the food really pops off the screen.

Consume more content →

22 comments

Raspberry & White Chocolate Entremet

If you’ve been following this blog you know that I like making entremets (for all you newbies, entremets are multi-layered mousse-based cakes). Well, I made another one.

Raspberry and white chocolate entremet with almond dacquoise, white chocolate mousse, raspberry gel, raspberry mousse, whipped white chocolate and coconut ganache, fresh raspberries, and edible flowers. Click to get the recipe!

This is a raspberry and white chocolate entremet with almond dacquoise, white chocolate mousse, raspberry gel, raspberry mousse, whipped white chocolate and coconut ganache, fresh raspberries, and edible flowers.

Consume more content →

7 comments

Pistachio Macarons & “Macaron Myths”

Hi, it’s me. You might remember me (Ilan), you might not. It’s been a while… seems like forever, really. But I’m back!

Pistachio macarons with pistachio buttercream recipe + cracking down on macaron myths: what's true and what's not?

Well, I’ve never actually been gone (from Twitter, at least). I’ve been spending the time working on a new project that I briefly discussed in my last post, and which I’ll talk more about in a future post. With all the time that I’ve been investing in it, there hasn’t been much left for IronWhisk. But now I’ve finished my first year of university! That means I have all summer to share lots of great food with you. First up though, I want to talk about “macaron myths”.

Consume more content →