Oh the Sweet Life

This week we start with something very different! If you forgot to treat yourself to something sweet this weekend then here's a yummy dessert to jumpstart the week with. Doesn't it look scrumptious? It's definitely keeping us going while we tie up the last few loose ends to the online version of the Bloesem Gazette, so you can expect that tomorrow too! But for now we hope you guys are having a sweet Monday, Monday blues be gone..

---------------------------------------------------------------------

Words and desserts by Andrea Goh | Photography by Franz Navarrete | Art Direction by Hosanna Swee & Melody Tan

I can never pick a favorite season. I love the sun-drenched laziness of Summer that tailgates the peaceful picture perfect freshness of Spring. Don’t forget the magnificent enchanting amber hues of Fall before the crisp bitter coldness of Winter that everyone ironically loves because it brings about the promise and warmth of Christmas?

For the majority of us living on this little red dot, we often catch a flight out to escape into a different world, to experience the beauty of seasons. For some, we teleport our minds into a different season by tricking our senses through the visual treats and sweet sensations of desserts.

Fluffy whipped vanilla cream and slices of sugar soaked strawberries sandwiched between layers of light matcha chiffon reminds me of springtime splendor where love bugs come out to play and daisies go crazy in full bloom. It’s my favorite treat accompanied with a cup of fragrant white tea.

When the heat beckons and the blue summer skies emerge with generous puffs of cotton candy clouds, it is a signal for me to take out the ice cream maker and churn out fresh tubs of sorbets and ice cream. Nothing beats a refreshing scoop (or two, or three) of fresh berries smashed into a glorious blended mix. My homemade Raspberry Honey and Earl Grey sorbet is currently a hot favorite amongst my friends. 

Raspberry, Honey and Earl Grey Sorbet (serves 4-6)

Ingredients:

3 cups frozen raspberries 1/2 cup honey

Earl Grey simple syrup: 3/4 cups water
1/4 cup honey
3/4 cup fine sugar

2 bags of Earl Grey tea

1. To prepare the simple syrup, add the water, honey and sugar to a saucepan. Stir well and bring to a boil. 2. Remove from heat and steep 2 bags of Earl Grey for 10 minutes.
3. Refrigerate the syrup until it is cold.
4. In a blender, combine frozen raspberries, honey and Earl Grey simple syrup and process until smooth. 5. Scoop blended raspberry mixture into an airtight container and freeze until firm.

6. Once sorbet is firm but easy to scoop, it is ready for serving.

If I had to absolutely pick just one season, it would be Fall. I call it the season of inspiration. It is the most colorful season of the year, the best-dressed and a period where many fall in love. Caramelized pears atop a warm moist vanilla cake is one of the best comfort dessert to enjoy during autumn.

I dream of hot chocolate, the marigold flames of a (non-existent) fireplace whenever December arrives. When the thunderstorms hit as it often does during year end, I close my eyes and imagine that it is snow flurries, not raindrops that descend onto the ground. I will hustle over to the stove and whip up this easy-to-bake, decadent hot baked chocolate that is guaranteed to win over any chocoholics. It is best advised to enjoy this in your PJs and in the arms of a loved one.  

.. The Boke Effect