anyone have any other suggestions on how to get more purple in the dish (without food coloring)?
how many techniques/textures can we get?
i am reminded of oriol balaguer's textures of chocolate dish.
the color purple
anyone have any other suggestions on how to get more purple in the dish (without food coloring)?
how many techniques/textures can we get?
i am reminded of oriol balaguer's textures of chocolate dish.
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7 comments:
Cool Idea, how about a sphere of blueberry consomme? Ice filtration for the consomme might give that colour you want.
for color, perhaps ube or violet/creme de violette?
techniques - mousse, pate de fruit, ganache, jelly, gelee, ice cream, sorbet, coulis, consomme, fluid gel, noodle, sheet, powder, freeze dried, raw, compote, sous vide, compressed, carbonated, candied, whole frozen, granita, pickled, dried, fruit leather...
what about using bluberries as part of a tempura batter you can get a fried purple
Do a sorbet with yoghurt and bluberrys, and maybe some creame. Crystallize some of your nice bluberry it looks really nice.
dehydrated and ground for a powder would look great on that plate or a blueberry soil of sorts, using dehydrated blueberry, ground as a flour for your base of the soil? also, getting some great huckleberries right now.
Sorbet would be an quick and easy addition. For another crunchy texture, you could also dehydrate them and add them to a cooked poured fondant/glucose syrup, and grind it to make blueberry nougatine. Juice blueberries, strain out the solids, add 1.5% methocel to the juice and dry that mixture in a thin sheet to make a leather that dissolves in the mouth. Going off the above Creme de Violet suggestion, take the ingredients in an Aviation cocktail and make a fluid gel with them, it will be a pale purple. Ube would be great, but isn't the easiest thing to find fresh.
thanks for all the comments (and those on facebook also). they are all good suggestions. working on some of them. should be done in a couple of days.
the difficult part about being the only person in pastry is that there is no one to confer with. soon everyone will have a hand in my menu. haha
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