I had the pleasure of eating at WD-50 last weekend was wondering if you knew how Stupak made the brown sugar crust for the Lemongrass dessert its almost like a meringue pate a choux
I don't want give away other chefs secrets but....I can say this...it is a neutral base made with iota carrageenan and a few other ingredients whipped together and piped out into domes and then frozen. The frozen domes are then rolled in brown sugar and the put into a dehydrator. Hope this sheds light and I hope I am not affending anyone.
I had the pleasure of eating at WD-50 last weekend was wondering if you knew how Stupak made the brown sugar crust for the Lemongrass dessert its almost like a meringue pate a choux
ReplyDeleteJames
I don't want give away other chefs secrets but....I can say this...it is a neutral base made with iota carrageenan and a few other ingredients whipped together and piped out into domes and then frozen. The frozen domes are then rolled in brown sugar and the put into a dehydrator. Hope this sheds light and I hope I am not affending anyone.
ReplyDeleteNo toes stepped on!
ReplyDeleteThanks for that
Enjoy your blog
J