Dkny sweet delicious

DKNY teamed up with Johnny Iuzzini, Executive Pastry Chef of Jean Georges Restaurant to create 3 edible smelling new fragrances. If you have a sweet tooth like me, you might fancy indulging in a Sweet Delicious Tart Key Lime, Sweet Delicious Pink Macaron or Sweet Delicious Creamy Meringue.

Sweet Delicious Tart Key Lime: Expect fruity notes of apple, ginger, violet leaves and cedarwood.

Sweet Delicious Creamy Meringue: Indulge in lemon curd and crepe suzette topped with Fresia, jasmin, musk and sandal wood.

Sweet Delicious Pink Macaron: Experience a floral sensation, berries, rose petals, peonies, vanilla and whipped meringue for an edible sweetness.

These delicious treats are exclusive to Foschini from April at R525 for a 50ml EDP.

If you’re a foodie at heart, you might like to try Chef Jonny’s cupcake delight.

Almond cup cake, orange curd, rose water meringue, candied kumquat, crystallized rose petals, fresh pomegranate seeds:

Almond cup cake:
5 oz
butter
½ cup
sugar
2/3 cup
almond flour
2 ea
eggs
.5 tsp
almond extract
1 cup
flour
.5 tsp
baking powder
.5 tsp
baking soda
.5 tsp
salt
2/3 cup
sour cream
1 ea
Orange, zest and juice

Preheat the oven to 350 degrees. Set up in cupcake trays lined with paper cups. Cream the butter and sugar together until light and fluffy. Add the almond flour and mix, add the eggs one at a time and extract. Sift the dry together and add to the butter mixture. Fold in the sour cream and orange zest and juice. Fill cups ¾ of the way up. Bake until a cake tester comes out clean, approx 20 minutes. Let cool on a wire rack.

Orange Curd:
3 ea
Eggs
8 ea
Egg Yolks
2/3 cup Orange juice, fresh
1 ea
Vanilla bean, scraped
1 cup
Sugar
2.5 Tb
Butter, room temperature
1 ea
Orange, zest

Mix the first section together in a bowl and whisk together until smooth. Place over a water bath and whisk constantly until thick. Remove from the heat, strain through a fine mesh strainer, whisk in the butter ad orange zest. Place into a container and place plastic wrap directly on top. Chill overnight.

Rose water meringue:
1.5 cup Sugar
½ cup
Water
1.5 Tb
Light corn syrup
6 ea
Egg whites
2 Tb
Sugar
2 Tb
Rose water

Combine the water, 1st sugar and corn syrup in a pot and mix well. Make sure the inside of the pot on the sides is clean. Bring to a boil and using a candy thermometer cook until 235 degrees. Meanwhile whip the egg whites with the 2nd sugar In an electric mixer with the whip attachment until full and foamy but not dry. Once the sugar reaches the correct temperature pour the sugar carefully down the inside of the bowl, close to the bowls wall, whip until almost cool. Add the rose water. Use immediately.

Candied kumquats:
2 cups
Water
1.5 cup Sugar
1 Tb
Light corn syrup
12 ea
Kumqats

Combine the water, sugar and corn syrup in a pot and bring to a boil. Reserve. Cut the kumquats in half lengthwise. Scoop out the seeds with a melon baler or small spoon and discard them. Add the kumquats to a pot filled with cold water bring to a boil, and strain. Repeat the blanching process two more times. Add the kumquats to the pot of syrup and bring back to a simmer. Reduce the heat and poach the kumquats gently until they’re slightly translucent, about 25 minutes. Cool in the syrup.

Crystallized rose petals:
12 ea
Rose petals, organic, non sprayed
2 ea
Egg whites
2 tsp
Water
1 cup
Sugar, superfine

Garnish:
Pomegranate seeds

Whisk together the egg whites and water until frothy. Gently dredge or brush the petals gently with the egg whites. Remove any excess whites and coat with the sugar, making sure to coat them completely. Lay flat on a tray or a wire rack and allow to dry over night in an oven that is off (only
the pilot light).

Assembly:
Cut a small whole out of the center of each cupcake all the way to the bottom. Fill with the orange curd. Pipe the meringue in a spiral fashion on top. Place a drained candied kumquat, a crystallized rose petal and some pomegranate seeds on top.

ENJOY xx