cleaningloha.blogg.se - Raindrop cake vanitea

Although the flavor was there, the proper texture of the macaron wasn’t. Their Matcha Green Tea macaron was underwhelming as well. I did get that Earl Grey flavor however, I missed the “crunchy on the outside, chewy on the inside” texture that the macaron itself should have. Although, I’d have to say, this looked better than it tasted. Once I saw it on their IG page, I told myself I had to try it. I liked the former combo better since it was more familiar to my tastebuds.Īnother item that drew me to VaniTea was their sophisticatedly minimalist Earl Grey macaron. If you try it with the soybean powder, it gives a different vibe. The texture and flavor of this dessert parallels that of taho if approached with the combination from the right. If you are a fellow Filipino, you would be familiar with taho, a common soybean dessert with brown sugar syrup and tapioca.

The rain drop itself has no particular taste, which explains the need for the condiments served with it - soybean powder on your left, and brown sugar syrup on the right. I was beyond excited at this point to try this blob of water. The first thing I did was of course, wiggle it (aside from taking pictures of it). While scouring Yelp and Instagram for interesting places to try around the San Diego area, I stumbled upon VaniTea Café in Chula Vista which serves this eye-catching dessert. It’s pristine translucency gives it’s look the dewy, rain drop appearance. This dessert actually originated from Japan and is made with water and gelatin. Despite the name, this dessert is not like any other cake you know.

The concept of this rain drop cake reminds me of this. The jelly is created by mixing water and a bit of sugar and salt with a small amount of agar (a vegetarian alternative to gelatin often used in Asian cooking you can find it it most Asian markets and probably also in natural foods stores).If you’ve watched Pixar’s “A Bug’s Life,” you might remember the way the ants, or all the insects in that matter, would drink water in the form of water drops.

Use filtered water for the clearest possible “raindrop.” Filtered water also helps in terms of the taste of the dessert–because water is the main ingredient, if your tap water tastes gross, your Raindrop Cake will also likely be less-than-palatable.

These molds are super handy for making the jelly–I suggest cutting them into individual molds and placing each mold in a cup to support the mold, and carefully easing each raindrop out of its mold (they’re soft and can easily break).

The jelly is very easy to make, but there are a couple of requirements: But if you think of Raindrop Cake as a soft, delicate jelly that serves as a canvas for all sorts of strong, sweet syrups and flavorings, you’re more likely to be pleased with your results. To be honest, if you’re expecting a magical confection similar to a classic, buttery American cake, you’ll be sorely disappointed. People were so upset, first and foremost, that it is simply not what we think of as cake. When I first read about it, I saw all the mixed reviews.