plated desserts, in words
July 18th, 2009
devil's food cake
crunchy buckwheat
amedei milk chocolate cream
chocolate-almond-buckwheat dacquoise
hot fudge sauce
dark chocolate granita
milk chocolate-cocoa nib-crunchy buckwheat-maldon salt 'candy'
–plated on a plate
crunchy buckwheat is buckwheat groats simmered in oil until toasted
'candy' is made by melting cocoa butter & chocolate, rolling between layers of parchment & chilling
dacquoise is not a true dacquoise because I've added buckwheat flour as well as crunchy buckwheat, but it still has that light but unleavened quality indicative of an egg white cake
spicy thai coconut soup sorbet
cilantro (fresh coriander)-kalamansi lime-cucumber-thai basil soup
mango slivers, diced jicama, cherries, nectarines, watermelon triangles
— plated in a bowl
coconut sorbet is infused with galangal, ginger, green & red chillies, fresh & dried coriander, mustard seeds, basil, and dessicated coconut, then mounted with coconut milk
dessert is inspired by highlighting summer fruits & veg in gazpacho
ginger jelly
forbidden black & sticky rice
coconut cream
coconut caramel
fried sticky rice, two ways, sprinkled with amchur-salt-sugar
fresh dice pineapple
–plated in a glass
ginger jelly has a kick from a long infusion/boil
forbidden black rice has one of the most amazing flavors & colours of any ingredient i've come accross. it's purple and black & blue mixed. while it is not 'sticky,' it works well with a sticky rice because both have their own distinct personalities
sticky rice is fried after it is cooked and sheeted single layer. it is also fried after sheeting much finer between two pieces of lightly oiled parchment, left to dry on stove & fried. the former method created little crunchy bits, the latter creates a rice 'cracker,' —- light and aerated, like a puff
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