"Tres Chic" fishbowl as a stunning centerpiece

White rose is the perfect match to a chic wedding. The beautiful form of the flower itself allows for simple designs with a big effect. Two things are important when working with roses: buying high quality stems that will fully bloom, and leaving them enough time for the flower head to open before using them. We cannot force mother nature, so buying the stems a couple of days before the event is crucial. Once the roses have fully mature and with a little imagination, it is very easy to design a stunning arrangement like the one presented here.

Designing in a fishbowl is very easy. The hardest part will be to find the perfect vessel that will work with the wedding theme. Several types of fishbowl exist and a good stating point would be to visit your local pet store to gather some ideas. In our featured arrangement, we opted for a giant Cognac shaped bowl. The purpose of the feet is to elevate the design, making it easier for every guest around the table to see it. Depending on the size of the table, one or a grouping of fishbowls of different sizes can be planned. (Elevation would be important if you are planning on grouping them).

When designing with a fishbowl, it is important to actually design in the fishbowl to make sure the arrangement takes into consideration the actual space available. Start by carving your wet foam and wrap it with a Ti Leaf. Secure with a wire pin and insert the block in the fishbowl. Then, insert the roses in a radial manner starting with the top, central one. Turn you arrangement as you design it, to make sure it has visual balance. Finish the design by adding the bear grass to add some interesting lines.

Materials
12 ivory roses
1/2 block floral foam
1 ti leaf
10-15 bear grass
1 large fish bowl

Delicious raspberry and lemon pie

Summer is the time of the year where all kinds of beautiful and colorful fruits are available. During their maturity peak, they become so sweet and tasty that it is almost a shame to cook them. For this reason when baking during the summertime, we try to preserve the integrity of the fruit as much as possible. A summer pie is a great way to take advantage of the summer’s bounty. By baking the pastry shell and the filling independently, we can then use fruits in their most natural version and enjoy their loads of vitamins.

The featured recipe requires some time to prepare. However, if you have a special dinner and want to impress your guests, this raspberry and lemon pie will be an instant success. The combination of raspberry and lemon being very refreshing, what a better way to conclude a summer dinner?

The pie can be presented individually, especially for more formal events.

Raspberry and lemon pie
(Recipe for 6-8 servings)

Pastry (Pâte sablée)
2 1/3 cup (300g) of flour
2/3 cup (150g) of butter, soften
1 egg yolk
2/3 cup (125g) of sugar
¼ cup (60g) of heavy cream
1 tsp of vanilla extract

Lemon custard
12 oz (300g) of raspberries
3 organic lemons
1/3 cup (50g) of cornstarch
½ cup (125g) of mascarpone
3 eggs, yolk and white separated
1 cup (200g) of granulated sugar
1 tbsp of powdered sugar for dusting

Raspberry coulis
12 oz (300g) of raspberries, fresh or frozen
½ cup sugar
2 tbsp of lemon juice
1 tsp of grated lemon rind

Preparing and blind baking the pastry

In a mixing bowl, process the butter and sugar until the mixture becomes light. Add the flour, then the egg. Finally, add the cream and vanilla extract. Do not overwork the dough. Let it rest in the fridge for 1 hour.

Roll the pastry dough to fit a 10” (26cm) pie tin. Roll the pastry out between 2 sheets of non-stick baking paper, rolling from center out and turning it to ensure even rolling. Peel off one sheet of baking paper and line the pie tin pastry-side down. Pell off the remaining piece of paper and gently lift and tuck the pastry, trying not to stretch it, into the tin. Trim the edges. Place in the freezer for 30 minutes.

Blind baking is a technique where the pastry shell is partially baked without the filling. Line the base with non-stick baking paper and fill with uncooked rice or dried beans and bake for 20 - 25 minutes at 350˚F (180˚C) or until golden. Remove the baking paper and weight and let it cool off.

Preparing the lemon custard

In medium size saucepan, boil ¼ cup of water. Finely grate the lemon zest and extract the juice of the 3 lemons. In a mixing bowl, whisk the 3 egg yolks with the sugar. Add the cornstarch, lemon zest and juice, and the boiling water.

Transfer the mixture into the saucepan and bring to a broil over medium heat, wisking constantly. When the mixture starts to thicken, remove from the heat and place the saucepan in the sink with some cold water to stop the cooking. Let it cool.

In a small mixing bowl, whisk the mascarpone cheese. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently incorporate the mascarpone and the egg whites to the custard, using a spatula. Cover the custard and refrigerate.

Preparing the raspberry coulis

In the bowl of a food processor, place the raspberries, sugar, lemon juice and zest. Blend until pureed. Place a fine-meshed strainer over a bowl. Pour the berry mixture through the strainer to remove the seeds, pressing down with a spoon to force the fruit and juices through. Refrigerated until ready to serve.

Assembling and presenting the pie

Place the pastry on a nice serving dish. Fold the lemon custard over and place the raspberries on the top. Refrigerate until ready to serve. You can refrigerate the pie up to 2 days.

Cut a slice of the pie and place it on your plate. Dust with some powdered sugar and drop 1 tbsp of raspberry coulis over it.

Notes: You can also prepare individual mini pies. The blind baking time will have to be adjusted to 15 – 25 minutes. The raspberry coulis will also be delicious when served over vanilla ice cream.