Monday, July 7, 2014
fools are a dime a dozen
but a good fool is hard to find. the english demotic dessert tradition ("pudding"), which flourishes at st john bread and wine, is characterized by many things, not the least of which is a close attention to humble components with textures which must be finely judged in production: fools, jellies, junkets, trifles, possets, custards, creams, and such.
above, walnut cream with blueberries, cherry jelly with lemon sables (partly occluded), and strawberry trifle with toasted almond flakes. this is not french pastry—nor should it be.