Here is the first dessert I wanted to come back to and share
There were 4 techniques that were new for my menu on this dessert.
1. Whipped strawberry puree with rosewater using versapwhip (2.25%) and xantana (0.25%)
2. Lychee noodles using the agar agar clarification technique. I used pure lychee puree along with elderflower syrup and clarified 2X with 0.25% agar agar giving it a real clear finish.
3. Carbonated strawberry and rhubarb. Rhubarb was sous vide cooked with grenadine blumenthal style and then carbonated with CO2 in a isi together with fresh strawberries.
4. Dehydrated Ligurian olive oil microwave sponge. I had done the microwave sponge before but this time it was dehydrated for texture and misted with olive oil before service.
Other components - clotted cream, basil seeds, fresh basil and strawbery balsamic gelato. The gelato was actually the best part of the dessert as it was well balanced with the help of my favorite balsamic from Belazu. It is comes quite sweet already and thick so there is no need to make your own balsamic reduction.
And in case your wondering about V.3, this is the 3rd version of my strawberry rose desserts.
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