These days dessert at my house is sugar free Jell-o and it leaves a lot be desired. I think I would like to upgrade to this:
I’ve posted about Ladurée before and this photo just confirms how spectacular it is. At first I thought this was just a macaroon with some sort of creme filling and fresh raspberries. Um, I was wrong.
Upon further research I found that this is actually an Ispahan. Created by French confectioner Pierre Hermé, this is even fancier than your everyday Ladurée macaroon. Is that even possible?
It is a macaroon perfumed with rose water, rose water ganache, fresh raspberries and litchies. I found a recipe but it includes working with a candy thermometer so I might just wait ’til I get back to Paris to taste one.
However I did find a much simpler recipe from Miss Martha that I’m going to adjust a little to make it more like the Ispahan.
If you are indeed bold enough to try the Ispahan recipe, I’ll be totally jealous of your ambition, but please let me know how it goes!