FLAN DE HOJA SANTA
Delicate and sweet, the perfect ending to a hot summer’s day
Flavor Notes: Sassafras, vanilla, anise, caramel
Crumb: Light and creamy
Perfect with: Fresh blackberries, melon granita, roasted white peaches.
Wine Pairing: Rousset-Peyraguey VdF Liquoreux “Cuvée Puphluns”
Ingredients and Sourcing: Chalet Farms Hoja Santa
Why this pastry:
One of my favourite parts about Peruvian desserts is the use of anise, but I find that it is a flavor that can be divisive. I wanted a pastry that could showcase its powers by bringing a certain warmth and brightness, as well as a level of maturity to something sweet.
The beauty of anise is that its flavor can be found in so many forms, such as Hoja Santa; we should consider ourselves spoiled, as Chalet Farms has taken it upon themselves to provide us with beautiful, Virginia-grown Hoja Santa.
About the herb:
Hoja Santa:
A tropical, perennial herb that is native to Mexico, and traditionally used for dishes such as mole verde and mole amarillo. Known for its distinct flavor with notes of sassafras, anise, mint, nutmeg.
Delicate and sweet, the perfect ending to a hot summer’s day
Flavor Notes: Sassafras, vanilla, anise, caramel
Crumb: Light and creamy
Perfect with: Fresh blackberries, melon granita, roasted white peaches.
Wine Pairing: Rousset-Peyraguey VdF Liquoreux “Cuvée Puphluns”
Ingredients and Sourcing: Chalet Farms Hoja Santa
Why this pastry:
One of my favourite parts about Peruvian desserts is the use of anise, but I find that it is a flavor that can be divisive. I wanted a pastry that could showcase its powers by bringing a certain warmth and brightness, as well as a level of maturity to something sweet.
The beauty of anise is that its flavor can be found in so many forms, such as Hoja Santa; we should consider ourselves spoiled, as Chalet Farms has taken it upon themselves to provide us with beautiful, Virginia-grown Hoja Santa.
About the herb:
Hoja Santa:
A tropical, perennial herb that is native to Mexico, and traditionally used for dishes such as mole verde and mole amarillo. Known for its distinct flavor with notes of sassafras, anise, mint, nutmeg.
Delicate and sweet, the perfect ending to a hot summer’s day
Flavor Notes: Sassafras, vanilla, anise, caramel
Crumb: Light and creamy
Perfect with: Fresh blackberries, melon granita, roasted white peaches.
Wine Pairing: Rousset-Peyraguey VdF Liquoreux “Cuvée Puphluns”
Ingredients and Sourcing: Chalet Farms Hoja Santa
Why this pastry:
One of my favourite parts about Peruvian desserts is the use of anise, but I find that it is a flavor that can be divisive. I wanted a pastry that could showcase its powers by bringing a certain warmth and brightness, as well as a level of maturity to something sweet.
The beauty of anise is that its flavor can be found in so many forms, such as Hoja Santa; we should consider ourselves spoiled, as Chalet Farms has taken it upon themselves to provide us with beautiful, Virginia-grown Hoja Santa.
About the herb:
Hoja Santa:
A tropical, perennial herb that is native to Mexico, and traditionally used for dishes such as mole verde and mole amarillo. Known for its distinct flavor with notes of sassafras, anise, mint, nutmeg.