Mad About Ispahan.
There’s no great deny that all of foodie and pastry chefs alike knows Pierre Herme’s obsession with Ispahan –his delicate flavour combination of rose, lychee and raspberry. From Macarons to ice cream, from mille-feuille to cheesecakes, Pierre Herme has created every possible pastry/dessert known to mankind flavoured with Ispahan. I must say it is one of the quirkiest, most unique and yet very tasteful combinations for a very feminine characteristic of flavour.
From my understanding, the name Ispahan came from a flower of Rosa hybrid called Rosa Ispahan also known as “Pompon des Princes” which is a half-open Damask Rose with a clear pink colour. Commonly Damask Rose is the hybrid that used to produce rose water and essences that are crucial for culinary usage.
Never stop experimenting; Pierre Herme seems to succeed this process of introducing Ispahan flavour through different kind of form. I personally am a big fan of rose flavour and is in love with almost all of his Ispahan creations –with personal favourite being his Mille-Feuille. Trying it out on my own, I’m trying to re-interpret its flavour into a simple cupcake form. Will post the result together with the recipe pretty soon.