On occasion of a trip through three of the bigest cities of Morocco, I tried to rediscover this culture through a fresh eye.
Several pictures I shot share a common element : the BLUE color .
I tried to express this new version of Morocco within several pastries, inspired by its architecture and gastronomy.
Blue isn't a color easy to find in food, but I will only use natural elements to recreate the blues in my recipes.
The Walls of Oudaïa
Old town of Rabat
Cinnamon infused oranges
Orange Blossom whipped cream
Red Cabbage Meringue
from Red Cabbage
The red cabbage provides blue color in its juice form when mixed with egg whites.
The challenge remains in the sensibility of the pigments towards the pH balance : mixed with acidity, it turns pink, too much heated, it turns green.
The meringue is the best way to keep the color : doesn't need acidity and can be cooked under 100°C.
The blue has a specific use : the pigments attract bugs, and are mixed with lime, that eradicate them. It makes the walk in these little streets even more quiet and peaceful.
The Villa Majorelle
Ciboust cream & candied orange zestes
Fig Confit Insert
The Butterfly Pea Blossom colors water instantly. But only soluble in water, does not work in fat. I tried to do a Velvet pastry cover, without using cocoa butter or chocolate, which explains thevery slightly blue coloration.
from Butterfly Pea Blossom
I choose to add a little touch of dark chocolate, with curcuma and salt flower, to balance the flavors, and to make the tasting not to sugared.