Lavender ricotta cake


Dominique Ansel, the inventor of the Cronut, was recently voted best pastry chef in the world. He has a shop in New York, and two in Tokyo which is where I found myself glaring at all the beautiful cakes and pastries. There were cronuts, cakes floating in balloons, watermelon shaped cakes and oh so many more options to choose from. I had my cake and ate it too, and then bought another one to take home. One of the more durable cakes was a lavender ricotta cake.

Lavender is one of those ingredients that you have to be so precise with. Use just a hair too much and your cake will taste like potpourri. That’s why you don’t see so many lavender desserts at all. When I got back home to China it was time to dig in. I half expected a dry baked cake, but it was so incredibly soft and moist. It turned out to be a cheesecake after all, what with the ricotta and all. This definitely counts as the best cheesecake I have ever had as it was light as a feather – a difficult thing to pull of in a cheesecake. The lavender was there giving it an interesting floral note, but it was not overpowering. I’m going to New York in January, so I better find myself on Dominique’s doorstep.

Fear Factor – 1 / Taste Test – 9


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