i switched you

wanted to play with the presentation of a current dish. 
nothing new at the market yet so it just makes me play around with what i already have.
lime bavarois, white chocolate, pineapple, matcha, vanilla


Lance said...

Hello Chef,
What is your technique molding the bavarois, cremeux ,pliable ganche, etc into perfect looking tubes. Is it vinyl tubing?

ron. said...

i use different molds and shapes depending on what i want.
acetate sheets are key. especially if the cream is not being frozen. fleximolds work when the base is frozen, such as a bavarois or mousse.
cremeux is with any open ended tube of sorts, or just on trays lined with plastic wrap or acetate.
hope that helps.

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