Tuesday, August 30, 2011

New Dessert



Soft chocolate ganache spheres, chocolate high ratio cake, chocolate crumbs,

matcha sabayon, tempura shards, chocolate vines, yuzu caramel

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2 comments:

  1. AnonymousSeptember 29, 2011 at 8:06 AM

    How do you make the yuzu caramel?

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  2. Russell KarathOctober 1, 2011 at 2:40 PM

    I made the yuzu caramel by first making a "dry caramel" with just sugar. When the sugar caramelized and was a deep rich amber color I deglazed it with a mixture of yuzu juice and water.

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