trying to keep it simple

it's simple. i had an idea for a dish...pot de creme. but how do i modernize it? i don't really work at a bistro but i love the creamy baked pudding. didn't want to use hydrocolloids, just traditional yolks to thicken. wanted to make it with milk chocolate for a slightly sweeter chocolate dish. bought some new bowls because the ones we had just didn't fit. baked into some deep round bowls that would probably be just as good with miso soup. then the garnishes a la minute.

ground sable, broken passion fruit meringue, lime pearls, frozen coconut powder, passion fruit gel, micro cilantro, and warm lemongrass milk.

a lot of textures and a balance of sweet and tart....but just a simple pot de creme.


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