i made a porcini.
two meringues using porcini powder...one chewy and tiny dehydrated ones.
tonka bean ice cream stood as the stem for the mushroom, hazelnut crunch snagged from the awesome milk bar cookbook, whipped porcini cream buried underneath, and some greens to round out the dish.
it was simple but the effect worked well.
why not have fun with your food, right?
1 comments:
It looks like a precious vignette. Love the flavor combination of porcini, tonka and hazelnut. Earthy goodness.
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