I like raisins. I like bananas. I love coconut. I am not afraid of making icecream or other desserts where non-cooked eggs are involved. So I am not very picky. And all the things that might lead to some eyebrow-raising here or there in the Tuesdays-with-Dorie-familiy are fine with me.But: I just found out this weekend, that I am also picky. I discovered my new pickiness when I made the wonderful White Chocolate Brownies, chosen by Marthe of Culinary Delights. You can find the recipe on her page (she is one of the few Europeans participating in Tuesdays with Dorie - and she is Dutch - and I am the biggest fan of dutch soccer in an ambit of about 1000 miles. So I particularily like her blog :o]) or in Dorie's book.
I am picky about raspberries. When they are warm. And in a cake.
I really was disgusted by the smell of the raspberries. Funnily, I don't mind the same smell when the warm raspberrries are poured in a sauce over vanilla icecream.
Therefeore, that is, hm..., not very picky, because, hey, how often does this combination come along, but... let's call it "special".
The problem was easily resolved as I just waited a bit longer to let the brownies completely cool down, and with them the raspberries, and like that everything was fine again.
"Fine" is maybe not the right word in this context. Wonderful. Sublime. Great. Yum. To-do-again-and-again-and-again. That's more appropriate :o]I tried some of the brownie batter just as foreseen by the recipe, and for the rest I was in the mood of playing around. So I made some minis and used apricots, what worked pretty well, omitted the merengue, what was not problem (I topped the apricots with a bit of the batter to ensure they don't burn, because they did not drown down like the raspberries), and decorated them white chocolate ganache/glazé and a raspberry.
Side-notes: The white chocolate flavour was not all too dominant. And I almost liked the apricot version even more.
