This week's creation was inspired by one of my favourite summer patio drinks known as the 'Bellini'. Originating in Venice, Italy, this simple drink is a celebration of peach season, combining pureed white peaches combined with Prosecco, a refreshing combination that dances on the tongue. I have combined the two ingredients in the cake, smeared with a Bellini jam with a prosecco frosting and topped with a slice of white peach, creating, essentially, an edible patio treat fit for summer!
"Underwhelming. Moist. Summery." were the key adjectives this week. The freshness of the presented peach slice, though cumbersome to few, seemed appreciated. The enzymatic browning process however, provided a lesser aesthetic value. Most found the frosting to be very sweet/sugary which seemed to negatively affect the overall ratings. Suggestions were made for a more complex profile - EatFREAK: almond, blackberry, cilantro, mint; Kitchen Kahuna: chocolate. In general, both the peach and the Prosecco flavours were mild.
I feel like I missed the mark on accomplishing the exact flavour I was targeting; both the peach and the Prosecco could have been kicked up a few notches (I'm am yet unclear as to how to attain this). The folding of the egg whites into this week's recipe seem to contribute to the moisture level. The recommendations for a more complex flavour profile were much appreciated.