down by the river

our last "terroir" dinner took us to STREAMS.  easy for the chef, he had copper river salmon and crayfish. what does pastry have?
so i instead of ingredients i went for visual appeal.  to get a feeling from sight and appearance.
a new technique i learned led the way for this.  "riverstones".
ice cream dipped in a liquid sable forms an outer shell, similar in technique to dipping truffles.  instead of a hard exterior, the sable forms a sweet granular coating. 
strawberry ice cream, sour cream sherbet, strawberries, rosewater, dried mint, and herbs took our guests our of the dining room and into the riverbed.

here is a pic of the interior of these stones look like....