🏷️ Soft Baked Golden Cookies topped with Matcha Green Tea Cream and Fresh Berries.
This recipe is inspired by the painting “Starry Night over the Rhone” by Vincent van Gogh. I was moved by Van Gogh’s bold use of contrasting color (vibrant blues, buttery yellows, golds, and greens), rich texture, and expressive style. I wanted to pay homage to Van Gogh by creating a recipe that expressed the same qualities.
Top: Matcha Cream, Esai Tea, and Jade Tea combine to create a velvety soft, smooth, and milky matcha green tea cream; with notes of a mild culinary grade matcha, savory black tea, and lightly green and crisp green tea.
Sandwiched inside this fragrant cream are mild notes of freshly picked juicy bilberries. The amalgamation of Bilberry, Blueberry Extra (SL) (CAP) and Blueberry Extra (TPA) makes for a sweet, tart, and natural Bilberry flavor.
Base: Married into the cream, sits a nutty golden cookie. Almond Cookie, Beer Nuts, and Biscuit were combined to make this cookie base. The subtle notes of almond, walnut, and dry roasted peanuts also help to crisp up the edges of the soft baked cookie. Not only does the cookie add texture to the overall recipe, it’s a nice nutty and buttery contrast to the brighter teas and juicy bilberries.
Creating pancakes by using Belgian Waffle and Using Zeppola to fluff it up and add that frying pan sizzled flavor. Boosted the cake notes and added the sweetness to the cream fresh kind of blending in the two things to create a dual effect of making the whipped cream and adding cake notes to the waffle and Zeppola combo. I used banana cream for the slices of creamy banana on top.
pancakes with strawberries and banana slices on top. Inw strawberry shisha is a really nice syrupy strawberry and wf banana puree is a very authentic ripe banana. The wf Vanilla cream extra represents the ice cream on top of the pancakes. I left out the chocolate sauce because I did not want to muddle the mix.
Lemon creamy goodness with hints of blueberry.
I wanted to create this as the picture depicts. A creamy desert. Lemon ice cream like but not custard. I invisioned milk and heavy whipping cream based home made lemon ice cream with a little blueberry drizzle. To me the blueberry would only be a slight taste because it’s only a slight drizzle and mostly a semi sweet heavy whipped lemon ice cream base. I used black currant to keep the blueberries bright and the combination of blueberry extra and blueberry wild is a light blueberry combination that isn’t too much on the candy side I added a LA Lemonade because it’s a candy lemon flavor. I used tfa custard because it isn’t as vanilla heavy or as eggy as the other options. I enhanced it with cheesecake graham crust for texture and FA Custard for the Creamy lemon zest notes I added Vanilla Gelato because it has a real good ice cream type cream notes. A touch of yogurt brings a thickness to the ice cream without adding egg notes that heavy custard would bring. I have no idea what brought a buttery note to the table but there is definitely a buttermilk flavor in this mix.
Sweeten to taste. I personally think it would be good anywhere between 0.50% to 1.0% depending on your sweet tooth. (I used 0.5% FW sweetener)
Coquito is normally made with Bacardi Dark Rum but since I’ve not had a Rum that replicates that taste the closest thing I have to that warmth is FL Bourbon and it worked. Combined eggnog and horchata to create the spicy thick cream base. Coconut Candy adds the coconut notes and the macadamian nut adds a realistic nut note to the blend. Sweet cream and cream fresh create the buttery milk notes and the FA Bavarian cream rounds it all out without adding too many vanilla notes.
Optional : Add 0.5% FW candy cane for the picture authenticity. Enjoy and Merry Christmas Familia.