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Introducing the "Fostermisu"

Giovanni_the_creator_of_the_fostermisuEarlier this Spring, one of our regular customers, Giovanni from Brooklyn, who most recently was plying his chef's trade down at The Firehouse Lounge, said he'd like to work with us on creating a unique dessert he'd been thinking about. 

Introducing_the_fostermisu_at_aldo_coffeToday he came in and made it.  The Fostermisu.  A traditional Tiramisu construction from Siena except using ingredients common to the traditional Bananas Foster, created by Brennan's in New Orleans. 

Caramelized bananas atop a cream filling of mascarpone, creme fraiche and flavorings on a bed of savoriardi soaked in a non-alcoholic banana liqueur.  After setting for a few hours, at 5pm tonight it was ready to serve for the first time.

Caramelized_bananas_top_the_fostermisuWe invite you to try some - to the best of our knowledge, there is nothing else like it being served in Pittsburgh.  Unfortunately we do not have a bottle of Bacardi 151 on hand so we won't be doing traditional tableside flambé a la Brennans.  And please don't try to flambé it on your own, thanks!

Btw, we thought of naming it Bananamisu or Tirabanana orTirafoster, but Fostermisu just sounded right.  If you have a better name suggestion please let us know.

April 19, 2006 |

Comments

Matt

Good stuff Rich - stopped by for a bite around 8. Hey, until you guys get the Clover, is there any option open for a single cup of the varietal brews? Seems like I always show up after the Ethiopia's (or whatever) is shut down.

Posted by: Matt | April 19, 2006 at 09:22 PM

trouble

Any chance y'all might post the recipe for those of us who are 600 miles away and suffering from extreme drooling and envy?

lol

I'm really amazed at how many GREAT restaurants there are in the burgh. From little inexpensive places like the Union Grill to places like Palomino's.

Pittsburgh really has a great restaurant scene developing, it's exciting to watch. And, wonderful to visit.

I'm so glad my project there has at least one more year of activity so I'm guaranteed to visit a few more times in 2006. :)

Posted by: trouble | April 21, 2006 at 09:59 AM

Rich

Trouble...
Not yet. Giovanni kept ONE secret from us regarding the proportions of flavoring syrups he used. But he promised to reveal it next time as I'll be making it with him. Still, it's sort of his recipe, so am a bit hesitant to do so w/o his OK. We'll see. But it is delicious.

Posted by: Rich | April 21, 2006 at 10:24 AM

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