lychee cardamom custard cups


This post is the first of the in-store tasting recipes series!

These treats are great easy to make dessert bites that will have gourmet written all over them when you serve them to guests! I picked up all the ingredients at the Eden Gourmet in South Orange. This recipe makes eight dessert bites.

  • 1 pkg of 8 Dobla Belgian Chocolate Dessert Cups
  • 1 jar ready made vanilla custard filling
  • 1 tsp cardamom powder
  • 4 lychee fruits cut in half (fresh or canned)
  • Ina Garten’s raspberry sauce (garnish)

Spoon about one tablespoon of vanilla custard into each of the chocolate dessert cups. Gently smooth out the custard into a flat top with the back of a spoon or a knife. Sprinkle a thin layer of finely ground cardamom powder over the top of the custard. Press half a lychee fruit, cut side down into the custards and then spoon a small amount of raspberry sauce to the side to add a spot of color.

Try in furbish over the next week or two to see if you like! So far they have been a HUGE hit!

april magazine round up

Here are my favorite images appearing in design magazines last month:


This is a guest bedroom. I know a lot of the appeal for me here is the rustic architecture (I think the room was in a basement), and also the simplicity. This was featured in the April Elle Decor and is designed by Tristan Auer.


This image has been used a lot around furbish this month. I used it as an example of scale in design, and we have also been using it as an example of how people can use the starburst, which we have a reproduction of in the store currently. The image was in the April Metropolitan Home and decor was by Richard Mishaan.


The most inspiring thing about this image for me is actually the bedside tables. I LOVE them and they have become my dream side table : ). The graphic blooms are cool too, but very stimulating in comparison to how I usually approach bedrooms. This image was in the April Elle Decor and design is by Paolo Moschino.