Sweet: Blackberry and star anise friands

I’m so excited to report I’ve finally acquired Sweet on Kindle. I’ve been waiting for it to be on sale as it’s a hot commodity at the library and you are literally on the waiting list for months between borrows. And while we have made something new this week from the book, I thought I’d finally get around to posting about the blackberry and star anise friands we made a while back.

The blackberries we used were foraged…our first time foraging for blackberries that grow like a weed here in Canberra…and they were really worth the time as they were super cute and juicy and delicious. That being said, I’m a bit disappointed with the result of these friands. =(

I loved the flavor of the star anise, which I ground using my mortar and pestle, and it paired nicely with the blackberries. It’s just that the glaze is too dark and it doesn’t look nearly as beautiful as the picture in the book which has a beautiful light pink glaze. How did they do that?!! I followed the directions exactly, but I got this dark purple glaze which I think makes them look not nearly as appetizing. I tried to cover it up by sprinkling on some icing sugar, but that hasn’t helped. Seriously, disappointing.

I won’t go over the process – the recipe can be found on Ottolenghi’s website – it’s a typical friand where you brown the butter and whisk the egg whites and mix in the dry ingredients which is made up of flour and almond meal. I don’t know if it would be worth trying this recipe again to see if I can get a lighter glaze – as I said, the flavor was good, it’s just the appearance that’s disappointing – there are a lot of other recipes I think I’d like to try first. Am I still glad I made them?! Sure, but this is my least favorite of the recipes I’ve made from Sweet thus far. Guess you can’t win them all.

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