I don’t know if aloe vera is common in the islands. Probably not. But I thought it would be a perfect match for Hawaiian dessert haupia. And yes, that was a delicious pairing of flavors and textures.
I prepared a haupia, coconut custard.
haupia (click here)
To serve it the next day, with fresh aloe vera, and super-ripe sudachi lemon.
Very juicy aloe.
Like cancoillotte, natto, okra, it has the sluggish texture.
I mixed the cubes of aloe flesh with the lemon juice and a little honey.
Now look at that :
When it rains, it pours. Well, that’s fun… As long as the food is yummy, no problem. That’s only the blogger in me that got the issues. The blog gods don’t like you :
1. when the food is invisible.
2. when the food is un-cuttable, un-servable.
3. when it looks weird on the plate.
So, the 3 today ? I should play at the lottery. It’s simply rrrrhhhaaa… as you know it’s super delicious and you can’t show it.
Well, the solution is to serve in a cute dessert cup.
In my opinion it looks very nice! I love the pink sakura dish you used, it is gorgeous. Maybe a little kanten /agar-agar would help to improve the texture??( and I see you have a nagashikan
, let the sweet “slide” to the side on a cutting board, then cut- maybe it helps…)
Thanks for the tips. That was really creamy and too soft to slide from the nagashi box, that was “running away” like an old camembert. LOL… Some agar or gelatine could set it, but that should not be necessary. Previously (the photo with the flower), I used corn starch, as they do in Hawaii, The next day, I was able to cut pieces. Yesterday, I had no cornstarch in my cupboard (real laziness the shop is 100 meters away) so I took potato starch, and well, that’s different. Oh, that was good, I have eaten it all… with a spoon.
Reblogged this on GOURMANDE in OSAKA.