We love Taiwan and had been there more than half a dozen times over the last couple of years. Fabulous food, good shopping and breathtaking scenery, the island country continually astounds us in with her ever-changing facades of beauty, fun and excitment. And that’s basically what keeps us going back. We are never bored there and feel strangely at home all the time. When we got to know that the renowned Japanese patissier Sadaharu Aoki 青木定治 had opened a dessert salon in Taipei, the level of excitement that amounted could barely be contained! This gives us yet another reason to make another trip, this time a pilgrimage, to pay homage to the great Paris based pastry master. It is no secret that I’m in awe of Aoki san’s creations. But travelling frequently to Paris or even Tokyo to try his works proved to be quite a feat. Aoki’s outlet in Taipei is probably our closest pitstop to pastry heaven.
I’d always been intrigued by how milk becomes cheese. The process, despite being easily rationalised by science, remains much of a mystic to me. Actually, I pretty much want it that way. Kinda keeps the magic alive for me. haha… heed not, that’s just silly me talking.
Yesterday, I’d decided that I wanna experience the magic for myself and found an easy to work with recipe to make Fromage Blanc, a soft french white cheese which is ideal for making creamy desserts, without the density and heaviness of phillys and mascarpone.
A very no-frills meal to prepare at home when I run out of ideas to cook. The preparation + cooking time is about 30 min!
Ingredients are very simple too!
(1) Pasta elbows aka “macaroni” in this part of the world we live in. The amount can be varied according to the size of the baking dish, one’s dietary needs and most importantly, one’s appetite!