Sunday, August 18, 2013

Dessert Special


White peach "custard", fresh peach, anise "sabayon", candied pecans, olive oil poppyseed cake, 
lemongrass gel, chartreuse F50 meringue, creme fraiche sherbet

7 comments:

  1. Great work chef! Just curious how did u do the swirl? Care to share ur recipe? Awesome!

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  2. Hello chef, what is your basic method for making a fruit "custard" with kappa or iota? Or is it a mix of a carrageenan with gellan gum?

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  3. Hello Chef, what is your basic formula to make a fruit "custard" that holds its shape from a mold. Is it made with iota and gellan? or just kappa?

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  4. the swirl is a piped anise cream, I steeped star anise in cream, made a basic anglaise but used egg whites instead of yolks, I also added a small percentage of gelatin. I let the mix set up and then whipped it in the kitchen aide, put it in a piping bag with a straight tip and piped the design on the plate.

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