revised

sometimes you get something in your head and it doesn't leave. you make a dish not because it's the one you wanted but because it becomes a type of catharsis. i feel like these damn raspberries have been running around with chocolate and olive oil in my head for too long. maybe this is the 3rd or 4th incarnation. soft chocolate ganache, raspberry sorbet, "toast" ice cream, olive oil powder, raspberry gel, raspberry croquan, mint.

5 comments:

André Khor said...

Hiya,

That's one cool dessert. Is toast ice-cream something like burnt milk ice-cream?


ron. said...

Thanks. Toast ice cream comes from using up the leftover croissants from breakfast. I toast them really good(just under burnt)and steep them in the ice cream base. Strain and you get a nice toasty buttery flavor. Brioche works good as well.


André Khor said...

Sounds t(o)asty....


Linda said...

What other interesting icecream flavours are you making? Current Melbourne obsessions include bay leaf parfait, clove meringues, turkish delight, fetta, ouzo, olive and mastic (licorice, middle eastern) icecream.


Anonymous said...

cheesecake


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