Modern Pastry: New Dessert

Saturday, May 12, 2012

New Dessert

"Blackberry in Textures"

Cremeux, fresh, cells, tuile, gel, mascarpone, argan, micro fennel, egyptian star, borage

6 comments:

steve cooleyMay 12, 2012 at 10:42 PM
Wow. Awesome composition!!
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Russell KarathMay 14, 2012 at 8:13 AM
Cheers!
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ErikJune 12, 2012 at 5:53 AM
Beautiful as always. Damn, I wish I could quenelle ice cream like you do.
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Russell KarathJune 14, 2012 at 6:32 AM
perfect practice makes perfect
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AnonymousSeptember 3, 2012 at 3:19 PM
what do you use to set the cremeux if you don't mind me asking
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Russell KarathSeptember 10, 2012 at 1:54 PM
gelatin
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