I first realized that burnt things could actually contribute pleasant flavors to other foods when I tasted a burnt milk ice cream when I was a child. I still remember how odd but delicious it was. It clearly had to have started as a mistake where someone figured they may as well make the ice
Pistachio ice cream, saffron ice cream, blood orange sorbet, rice milk sorbet. Ice cream and / or sorbet alone is one of my favorite desserts. Sometimes as pastry chefs we forget that ours is the very last course and the people we serve are not hungry anymore and a large desserts is likely to be
I am really thrilled with this dessert because what is extremely important was that I was able to create a permanent egg foam that wasn’t as sweet as a traditional meringue, and is not cooked in any traditional form. Typically egg meringues are very sweet as they are more sugar than egg whites, but this
Hibiscus poached aloe and kalamansi lime sorbet. Aloe is one of the most intriguing ingredients I’ve worked with. It’s clear like water. A bit slimy (easily resolved by soaking in a limestone and water bath for 12 hours, or, more traditionally with an ingredient known as “tequesquite” an alkaline rock made up of baking soda,
It’s a spiral kind of day at the lab. Clockwise from top left: 50% butter brioche and charcoal brioche / 60% buckwheat country bread / pain brié de calvados (that was scored by hand, not rolled up) and plain brioche, also hand scored.