Christmas is fast approaching and the week is full of get-togethers and holiday parties.
Having an office potluck? Bring a box of macarons and everyone can pick their favorite flavor. We have a special Christmas collection which includes flavors such as: Caramel Apple, Passionfruit, Peppermint Snowflake, Coffee & Candied Orange, Pistachio Raspberry, Cookies & Cream, and Gingerbread Cream Cheese.
Macaron Box of 14 – Php850
Insulated bag for Pudding – Php200
You can also stick with the classic favorites like Salted Caramel, Dark Chocolate, Earl Grey, Vanilla, Strawberry, Pistachio, and Red Velvet. You can choose from our boxes of 7, 14, and 21. Our box of 7 is Php385, box of 14 is Php850, and our box of 21 is Php1200.
Another crowd favorite are our dessert puddings and panna cottas in our signature jar. Each pudding is P110 each and you can opt to package them in our cute insulated bags for an additional P200.
Complete your holiday feast with an elegant macaron tower. Prices start at Php 5700 for a small tower.
A new addition to our cake display this month is a chocolate, lemon, and raspberry entremet called Delilah. The name Delilah conjures up images of a fun and playful little girl, always full of surprises. Let our cake delight and surprise you with its smooth dark chocolate mousse, luscious lemon white chocolate mousse, and a refreshingly tangy raspberry jelly.
This was inspired by a dessert I had at Grace Park called Eton Mess. I thoroughly enjoyed their version, although I wish it had more berries. Eton Mess is an English dessert consisting of strawberries, cream, and meringue. So simple, yet oh so good!
One day I was cleaning out my cupboard and found some wild berry meringue treats my sister-in-law gave me when she went on a trip to Estonia. I also had some strawberries in my fridge and some leftover whipping cream. Leftovers are a great motivator for me. I can’t bear things going to waste, and so I try to think of ways to use them — this is how I usually get inspired to try out new recipes.
2-3 pieces of meringue
1/2 c whipping cream
1 tsp sugar
1/2 tsp vanilla bean paste or extract
Slice the strawberries and add some icing sugar to taste. Leave to macerate for 30 minutes.
Whip the cream, vanilla, and sugar to soft peaks. Crush the meringue with a rolling pin. Leave the pieces big enough to give your dessert some crunch. In a ramekin or a jar, pipe or spoon in the cream, add in some strawberry slices and its juices, then the meringue pieces, and repeat process until you fill up the ramekin. Chill and enjoy.
If you can’t find ready-made meringue, or no one in your family is going to Estonia, don’t despair. Meringue isn’t hard to make, you just need egg whites, sugar, and salt. Here’s a recipe from Nigella Lawson.
We recently catered a Russian and Japanese-themed dessert buffet for 40 people for an event hosted by Town & Country in Rockwell Proscenium’s Kirov model unit. Bruce Ricketts of Sensei Sushi and Margarita Fores of Cibo provided the main dinner selections, and the Rambla team manned the bar.
Russian Honey Cake
This was quite a fun event to work on since it had a unique theme. We didn’t have any issue with the Japanese theme, since we already have an arsenal of Japanese-inspired desserts, but the Russian theme required a bit of research. We decided to try a traditional Russian layered honey cake called Medovik. The recipe looked a bit time consuming, but our team was up for the challenge. We weren’t sure how it was supposed to taste because none of us ever tasted a real Russian honey cake, and so I just went with my palate. The cake was good but needed a bit of a zing. We decided to add some candied orange peel and it really brought the cake up to another level.
Rose Water Marshmallows
Another crowd favorite that night were our Rosewater Marshmallows. Most people have no idea how marshmallows are made. They are usually familiar with the jet puffed marshmallows that come in a packet in the supermarkets, but have never tasted homemade marshmallows. Let me tell you, these are little pieces of heaven. They are deceivingly soft, light, and delicate. We made ours with egg whites, gelatin, sugar and rose water. We topped it with chopped pistachios to give it a bit of crunch and a nice contrasting color.
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