i wanted three flavors and three colors on the plate. everything bold and contrasting with each other but with a simple recognition of flavors as not to be guessing what is being eaten. Manjari chocolate ganache on a sable tart, white chocolate ice cream, raspberries, raspberry gel with beet for color, white chocolate powder using TMD, raspberry croquant, chocolate sauce. these colors were so singular and striking that i wanted to make a mess on the plate. sometimes refinement goes out the window.


Anonymous said...

what is TMD?

ron. said...

tapioca maltodextrin. just melt white chocolate and add TMD until dry. Warm in a nonstick pan moving continously until small pebbles form.

Post a Comment

© 2009 - one spoon quenelle | Free Blogger Template designed by Choen

Home | Top