Lookbook: The Nudes Collection

               

 

Spring has sprung but there's not much sign of it yet in Sydney with the temperamental weather conditions. However that shouldn't stop you from donning your finest whites and nudes without the fear of any sudden weather changes. When it comes to nudes, I am perhaps a serial offender and can't help but repeatedly wear nude coloured clothing items. The current combination of the camel coloured ZARA  pants paired with a crisp, white blouse and nude pink ZARA heels has to be my utmost favourite combination for this Spring. With a nude palette of items, your options are limitless and the outfit ideas are endless. Pair your outfit with a large dial watch, marble stone ring and an off-white handbag and you're all set to make a statement. 

Watch: Leonard & Church

Ring: Forever 21

Top: Zara 

Pants: Zara

Shoes: Zara

Bag: Colette by Colette Hayman

Delectable Chocolate Mousse Tart

Ingredients 

(For the crust)

• 18 sugar cones, coarsely crushed (6 ounces total)
• 1/2 teaspoon coarse salt
• 2 tablespoons granulated sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted and cooled

(For the topping and filling)

• 1/3 cup strawberries
• 1/4 cup granulated sugar
• 1/4 teaspoon coarse salt
• 1 3/4 cups heavy cream
• 5 ounces dark chocolate, coarsely chopped
• 2 tablespoons confectioners' sugar

Method

1. Make crust: Preheat oven to 325 degrees. In a food processor, combine cones, salt, and sugar; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up side of a 9-inch fluted tart pan with a removable bottom. Bake until crust is golden brown and set, 25 minutes. Let cool completely in pan on a wire rack.
2. Make filling: In a medium saucepan, bring 3/4 cup cream to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, then let cool to room temperature. In a large bowl, whip 1 cup cream with confectioners' sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 1/2 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, top tart with strawberries and dust with icing sugar.  

(recipe adapted from here)