Saturday, February 11, 2012

Black Olive Couverture, Black Olive Praline and Tomato Jelly

This piece is made by first making the couverture with freeze dried olive powder (natural, not brined olives) instead of milk powder. The shell is cast and then filled with a black olive praline (sweet, salty and briny... delicious) and a tomato pate de fruit (jelly for all intents and purposes). The top is garnished with a thin slice of toasted brioche and a pinch of freeze dried tomato.

1 comment:

  1. Dear chef Migoya,

    thanks for all the creativity you share with us!

    Can you give any news about your new book? If I remember right you wrote that the plan was to release it in 2012. Can you give some details please? Thanks!