Wednesday, October 21, 2009

100th posting: Black sugar


Well, here is the 100th posting. I am not sure if it means anything more than that, but it is certainly a milestone of sorts.

Anyway, we had a special event recently for a few visitors from Barcelona, in which we were unsure what to serve. The first thought was crema Catalana, a custard flavored with cinnamon and citrus zest. Sometimes it is coated in sugar and then caramelized. The problem was that it had to be made ahead of time and it had to sit for awhile, so how could we have caramelized sugar stay crisp? The solution was to make edible sugar squares and place them on top of the custard (which was covered in a light sheet of cream, barely gelled. The square itself is made of fondant, granulated sugar, and a little isomalt. But it is clear as water even when cooked to the correct temperature. So I thought to brush it with vegetable ash, which adds nothing but a very dramatic effect. Black and white.

1 comment:

  1. It looks surprisingly, and slightly disturbingly, like a slide ready to go under the microscope. But yummier.

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