biscuit joconde sans beurre avec confiture framboise, gelee aux fruits rouges, mousse aux fruits rouges, glaçage framboisemy first recipe from hidemi sugino's le goût authentique retrouvé and i'm really happy with it. i think i must be crazy to purchase a japanese book when i don't understand a word of it but i just couldn't resist coz first, he's a famous pastry chef, secondly the recipes are all so fantastic! some of my friends were really kind to offer help to translate but i just don't wanna impose on them. they can afterall help translate one but not the whole book, which is frankly what i need. you would wanna fully utilize the book too if you had spent close to a hundred bucks on it. so while half-heartedly trying to memorize all the hiragana & katakana characters, i gave up in the end and went ahead with this recipe. luckily the ingredient portion was written in french as well so i could understand a little. it was not all that difficult since this is not the 1st time i've attempted to make a cake without the given methods/steps.
and since i don't understand japanese, the steps are based on my experience working with similar recipes. don't think there should be much difference if i had followed the recipe to a tee. mr. sugino also used a combination of groseille (red currants) and raspberry puree in the mousse & gelee but i used ravifruit's mélange de fruits rouges which consist of a medley of red fruits like strawberries, raspberries, cherries, blackberries & blueberries. it tastes wonderful and is really apt for this recipe.