• Mon
  • Jul 28, 2014
  • Updated: 12:58pm

On the shelf

PUBLISHED : Sunday, 22 August, 2010, 12:00am
UPDATED : Sunday, 22 August, 2010, 12:00am

One of my biggest baking challenges was macarons - the delicate pastries are notoriously temperamental. Now that I'm making them consistently well, I've been attempting to branch out and make some unusual flavours. At baking shop Twins (1/F, 137 Johnston Road, Wan Chai, tel: 8111 3090), I found some lovely freeze-dried extracts - plum (HK$30 for 55 grams), rose and osmanthus (HK$35 each). They're quite powerful, so a little goes a long way. I tint the macaron shells an appropriate colour (pale purple for plum, pink for rose and yellow for osmanthus) then fold the extract into a lightly sweetened whipped-cream filling. I also like the store's powdered green tea (HK$10 per sachet), which I use to flavour both the shells and filling.

I love ginger ale, so I was excited to see a new product on the shelves. The Bruce Cost 'fresh ginger ginger ale' is unfiltered, so it has a cloudy sediment that sinks to the bottom of the glass. The original flavour tastes best: it's made with fresh ginger, cane sugar, carbonated water and citric acid. I also tried the jasmine green tea flavour but found the floral notes interfered with the spicy, warm taste of ginger. Bottles (355ml) cost HK$15.90 each at Great, Pacific Place, Admiralty, tel: 2918 9986.

Share

Related topics

For unlimited access to:

SCMP.com SCMP Tablet Edition SCMP Mobile Edition 10-year news archive
 
 

 

 
 
 
 
 

Login

SCMP.com Account

or