The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris. This refreshing layered dessert consists of a pâte sablée with clementine marmalade, lightly flavoured whipped cream, clementine segments, and a clementine caramel sauce (shown below.) I chose to use clementines in place of oranges because I love them and there were all I had in my refrigerator.
I promise, the green filling in these brownies is all from the crème de menthe, I have not backed out of my vow to avoid food colouring (with the exception of red velvet cake and that time when I was 5 and wanted to be a blonde.)
I know. The pictures are all shot from the same angle. I'm not sure why, and it wasn't an issue until I uploaded them and realized how un-artistically uniform they appear, as though they're in a police line-up.
Rum, coconut custard, and fluffy whipped cream. All that was missing was the lime and private cove from a Maxfield Parrish painting. The lime was easy to incorporate. The weather here is wet, slushy, and muddy so the sea side sunset wish would have required a lot more rum than I was willing to ingest.