milk chocolate pudding, peanut butter feuillatine crumbles, peanut butter powder, pomelo granite, and broken pomelo segments. along side is served a few peanut butter tuiles. the real reason for this dish is so i could practice using my iota carrageenan. i think i reached a texture that is similar to pot de creme but much easier to make.
though i am not much for serving items "on the side", the peanut butter tuiles are super tasty, i think i eat 3 a day.
an extension of the previous pineapple dish.
shaved compressed pineapple, pickled green papaya, vanilla bean cream, aloe vera granite, white chocolate-coconut powder, raspberries, and cilantro
this dish is so easy but it tastes very refreshing.
what i like about it is that it really has nothing to do with "pastry". there is not cake, no ice cream, no sauces even. i wanted to make something in the spirit of carpaccio. thin slices, with a few garnishes for flavor and texture.
so i am off to paris and the Valrhona factory in tain l'hermitage tomorrow. if i am enough of a wizard i will try to post on the road, but i don't know if i have the skills with my little HP.
bon soir
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