Monday, November 16, 2015

Vegan Gelato

Pistachio gelato. Not really a gelato as there is no dairy here; really a sorbet. It is an emulsion of pistachio oil and water in the exact proportions found in heavy cream (36% fat/64% water). The mouth feel is exactly like that of ice cream... But this is vegan. 
Often while steeping pistachios into cream you have to use a very large amount to get the flavor, and then you strain the pistachios out and throw them away. Such a waste. In this case there is no waste and a lot of flavor. @modcuisine 

Tuesday, October 27, 2015


Affogato. Starch plays a key role in this dessert. The ice cream is made from my recipe for pastry cream. It is frozen and sheared in a pacojet, then re hardened in a silicone mold, released, coated in turbinado sugar which is then melted with a torch. The importance of the role of starch is that starch is thermo-irreversible, so once it gels it cannot be melted again. This is why one can blast this ice cream with a flame and it won't melt. A layer of caramelized sugar on ice cream such as this is quite unusual. I started working on an ice cream Crème brûlée years ago but I think this is pretty much locked in now. The ice cream sits on a foam made with espresso, inulin and sugar. Insulin is quite new to me. My friend Matthias Mittermeier introduced me to it when I was in Germany last September. Inulin is a starch that comes from chicory root. It has foaming properties once hydrated. What appears to be a simple dessert is actually quite complex. Photo taken @modcuisine 

Tuesday, September 22, 2015

Queen City Bar

Banana Bread Ganache, Freeze Dried Bananas and Hazelnut Nougatine Bar. 

Sunday, September 6, 2015

Matcha Bar, version 1 and 2

Two versions of the same bar: matcha ganache / litchi jelly / raspberry shortbread praline. 

Friday, August 28, 2015

Wednesday, August 19, 2015

Make your own molds

You don't need to use molds that someone else made. For this bar I used food grade aluminum rectangles bent into different shapes to give the bar its own unique look. The chocolate is tempered and then used to coat two pieces of flashing. Semi crystallized ganache is then piped onto one of the halves along with dulce de leche and puffed rice pearls coated in dark chocolate. Then I put the other piece on top and wait for the ganache to fully crystallize. After this the aluminum comes of and the bar is then coated in tempered chocolate spray to give it a matte finish but also to cover the ganache on the sides.