1. Chocolate fondant- plain and simple. This was our last version of the chocolate fondant as it was always the best seller and we were tired of looking at even though we made seasonal versions.
2. Vanilla panna cotta - my first panna cotta with iota carageenan. It was actually a mix of iota, gelatin and xanthan. Love the texture, keeps soft but slightly pliable and forgiving to cut and plate freeform due to the properties of iota.
3. Cherry sorbet - I think this was one of the first recipes I used dextrose in. A little goes a long way and really can make for a great textured sorbet.
4. Kirsch air - first alcoholic air using sucro. Vanilla syrup, kirsch, citric acid and sucro for the bubbles
5. Black sesame powder - Japanese sesame paste and malto, melts in your mouth and not in your hands!
6. Cherries poached in white wine - not in picture as cherries were a week or two away from being in season when the picture was taken. Cherry halves were cooked sous vide in a white wine syrup
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