at the market, citrus is almost in full effect. the first to hit the stands were some tiny, sweet tangerines. after 9 years of doing pastry i still find it difficult not to make some play on a creamsicle with tangerines. though now with my wandering imagination that creamsicle takes some mighty big leaps. i really can't place the train of thought that brought me here. i just know that i wanted something that looked heavy (physically) but in reality was full of fluffy light textures.
tangerine sorbet, milk chocolate ganache aerated, blis maple meringue, candy cap mushroom pudding, celery leaves, tangerine juice
4 comments:
I love the idea of the celery with these flavors. What process are you using these days for aerating the ganache?
i rather like the organic/freeform shape of the sorbet, kind of an anti-quenelle.
the ganache is actually a whipped milk chocolate ganache where after i aerated in a foodsaver canister to make it even lighter.
with the quenelle i figured since everything else on the dish has no proper shape why make a nice quenelle, just have a chunk of sorbet, it tastes the same...
Do you set the ganache with anything before you foam it into the Foodsaver container?
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