next week i am going to Germany for the Rheingau Gourmet & Wine Festival. i will be absent from my kitchen for about 15 days. i needed to make a menu here that could be executed easily with basic preperations. the problem is i still want to keep certain flavor profiles and not dumb down the aesthetics.
this preperation looks simple and feels simple but has a very satisfying appeal.
frozen powdered white chocolate and frozen mandarin powder bury a tres leches cake soaked with mandarin juice, whipped vanilla cream, and carbonated mandarin segments. various herbs finish the dish.
