Birthday Girl Hepburn

-


Audrey Hepburn was born 85 years ago on 4th May 1929. Today.
Many may say she was a beauty who lived and contributed before my time. That the splendor of her acting was experienced by their generation, not mine. All true. She passed away even before I was thought of. But those big eyes, thick eyebrows, elfin ears and kind smile, coupled with her feminine grace makes her one of the most beautiful women in my mind. And such beauty is timeless.
The first Hepburn movie I ever watched was 'My Fair Lady'. I was 11 and I found her funny and oh so engaging!! The magic continued with 'Roman Holiday' and 'Breakfast at Tiffany's' as I kept losing my heart to her charm and beauty all through my senior school.
In this post I would like to dedicate a recipe to Ms Hepburn. Two of her favourite foods were Granny Smith Apples ans Swiss Chocolate. The following recipe uses both as main ingredients. You may substitute with any crisp apple and bittersweet chocolate however.
Granny Smith Apple & Swiss Chocolate Bread Pudding

 INGREDIENTS:

 Granny Smith Apples                    3 nos.
Bittersweet Swiss Chocolate       200 g
White Bread Slice                         8 nos.
Milk                                              1 ltr
Eggs                                             3 nos.
Sugar                                           100 g
Salt                                              Pinch
Butter                                         As Required

 METHOD:


  • Thinly slice apples and keep aside.
  • Chop the Swiss chocolate into chunks.
  • Whisk together milk, eggs, sugar and salt.
  • Liberally grease a cake tin with butter.
  • Layer the bread slices and apple slices such that both bottom and top layers are bread.
  • Sprinkle chocolate chunks at each layer as well.
  • Pour the milk mixture over the top and allow the bread slices to soak it completely.
  • Place small blobs of butter and chocolate chunks on top and bake at 180*C for 20 mins, till the custard cooks and sets.
  • Cut and serve warm or chilled.



 For all of you out there, I hope you try out and enjoy this recipe. And as for Ms Hepburn, wherever you may be, may you find peace and happiness. You were a beautiful woman with a golden heart who stole our's and shall always remain the greatest fashion symbol.

Comments

Post a Comment

Type your comment here

Popular posts from this blog

Little Princesses

-
Image
I have to attribute my absence to my internship at Flurys. It is a six week internship that is part of my curriculum and I am exactly midway at three weeks. Confectionery has always been the dream so I opted to train at a stand-alone bakery and confectionery. In the city of Kolkata what better confectionery to train with than Flurys?  I have learned a lot in these three weeks alone and no doubt will continue to learn much more by the time this internship concludes. Numerous speciality cake orders are placed at Flurys every single day. Birthday cakes uncountable with the occasional anniversary and wedding. Children's birthday cakes are ordered by their parents everyday and the little girl inside me feels a sense of satisfaction every time I see a finished birthday cake before the birthday girl. A pattern I have been noticing is that parents of girls below 5 years of age choose to get princess themed cakes made for their daughters with dominant shades of pinks and pur
Read more

Peter Gilmore's Eight Texture Cake: Day 1

-
Image
Peter Gilmore's Eight Texture Cake Had an extremely tiring morning in the Patisserie Practical Class today. Well for obvious reasons. Considering my classmate Sukanya and I took up the task of recreating Peter Gilmore's Eight Texture Cake. Yes. That dreadfully complicated and sort of dramatic dessert we all saw on Master Chef Australia. Let's just say it is not that easy to keep your head when you have to make eight different and complicated desserts elements in less than 5 hours. We had to make a Cake Base, Chocolate Mousse, Chocolate Hazelnut Dacquoise, Chocolate Caramel Vanilla Ganache, Chocolate Caramel Cream Milk Chocolate Praline Disc, Dark Chocolate Disc and Hot Chocolate Sauce.  Well we slogged, panicked, rushed and almost gave up, but with a lot of help from all our other classmates and by the strength of our wills we got through the preparation day. We did not finish all 8 elements, but the 6 most time consuming ones are done. Both the chocolate di
Read more

Popsicles are Forever

-
Image
Do colourful, icy popsicles take you back to sticky, hot, summer afternoons of your childhood? If it does, this post is bound to take you down memory lane to the good ol' days of happiness, innocence and ignorant bliss! Even if popsicles don't ring a nostalgic bell in your mind, this post is bound to pull at all the right cords in your sugar-addicted soul. Before we fall into a nostalgic coma, lets talk about what popsicles actually are.   A  popsicle , ice candy ,   ice lolly ,   ice cream stick ,  freeze pop ,   ice block ,   icy pole ,  chihiro  or  ice pop  is a water-based frozen dessert. It is made by freezing flavored liquid, such as fruit juice  around a stick. Artificial food colouring and flavouring substances are very commonly used to give the brightness and sweetness so reminiscent of popsicles. Growing up in an all-girls' school in Kolkata, popsicles were known as ice cream sticks (EVEN when they were non-dairy ice lollies) and the absolute trademark
Read more