Sunday, October 7, 2012

Dessert Special Hakkasan


Walnut cream, cardamom sponge, sesame powder, crystalized pine nut, sake gelee,
 lychee gel, black sesame ice cream, coffee ice cream, red ribbon sorrel 
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4 comments:

  1. AnonymousOctober 8, 2012 at 9:46 PM

    hei.. i really enjoying your blog.. by the way, do u have the recipe for edible paper? i'm tried to make raspberry edible paper with gelatin only, but taste like seaweed.. >.< thanks.. :D

    ReplyDelete
  2. Russell KarathOctober 9, 2012 at 6:34 AM

    I dont really have any recipes for edible paper...you might try thickening your raspberry puree with ultra tex, and then adding a touch of xanthan gum and spreading the mix onto acetate and dehydrating it.

    ReplyDelete
  3. AnonymousOctober 9, 2012 at 3:26 PM

    Which Hakkasan are you at ?

    ReplyDelete
  4. Russell KarathOctober 10, 2012 at 5:51 PM

    Hakkasan Miami...@ The Fontainebleau

    ReplyDelete

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