The diamond shape is also an homage to the exotic Middle Eastern desserts that are often made in large trays and cut into diamonds (harrissa, baclava and sesame or nut barks are cut that way).
The 2nd time around, I infuesed the cream with my favourite milky oolong tea (which is also the flavour of the dark chocolate truffles that share the tray in the photograph below). I forgot about the gin, unfortunately. For the osmanthus flavour, I used osmanthus absolute. I think if it weren't for the missing gin, this would have been the winning recipe.
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