Chef lesson

8 12 2011

Willing to make not too standard experiences as laowai in China, a couple of weeks ago I have been teaching my famous and widely appreciated 🙂 tiramisu recipe in Perfetto restaurant here in Hefei.

With the restaurant boss as translator (thanks to his several years in Italy he speaks a very good Italian and, as typical as any Italian, he does not speak almost any English!!), I have been teaching my mama’s recipe step by step to the chief barman, with an attentive and cute audience:

Mama's Tiramisu @ Perfetto Mama's Tiramisu @ Perfetto
Mama's Tiramisu @ Perfetto Mama's Tiramisu @ Perfetto
Mama's Tiramisu @ Perfetto Mama's Tiramisu @ Perfetto
Mama's Tiramisu @ Perfetto Mama's Tiramisu @ Perfetto

With my “student”:

Mama's Tiramisu @ Perfetto

FUNNY THING OF THE DAYLast week I went to have dinner at Perfetto with 2 friends, one that had tried my tiramisu before: of course we had that for dessert but at the comparison I must say my home version still wins! Being a restaurant, they did what I expected (and sort of suggested them, for profit): reduce the creamy layer so that they can make more cake (my tiramisu is really thick over the biscuits). Also the biscuits were maybe a bit too wet (too much or too hot coffee during preparation). Last and worse thing though was the “personal touch” of the restaurant version (not in mine! not in mine!): the cake portion came on a very large dish (too large) and surrounded by a sort of white cream little wall, making a cloud pattern around. The problem of the cream is that, typical Chinese, is soooooooo sweet!!!! Nobody of my friends and I ate it!! It does not fit in taste with the cake.. or anything else!! A pity..


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2 responses

8 12 2011
Aakash

nice lessons chef!

also check out my ‘maggi’ video 🙂

Like

8 12 2011
Karsten

Hey! You are welcome to make this next time your path touches on our house. Just tell me what ingredients to buy (I have a bottle of Marsala ready – just in case).

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