Thursday, March 14, 2013

New Desserts

 Milk chocolate cream, black sesame anglaise, cashew sponge, sesame powder, cashew nougatine, jasmine foam, crystalized cashews, milk chocolate puffed rice, salted caramel ice cream.

 Pliable 70% ganache, chocolate crumble, caramel sauce, yuzu gel, caramel cream, chocolate sauce, chocolate plaques, calamansi sorbet

 "Superfruits"
Acai and blackberry cremeux, aloe gel, goji berry, crispy angel food cake, verjus rouge gel, 
raspberry pearls, blackberry cells, aloe tuile, argan, dragonfruit sorbet

Kaffir mousse, rice pudding, ginger crumble, lychee gel, pineapple gel, compressed asian pear,
fresh pineapple, lemongrass sherbet

5 comments:

  1. Hi Chef! Great work. Do u mind sharing your pliable chocolate recipe? thanks a lot.

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  2. Thank you...very simple recipe:
    900 cream
    125 glucose syrup
    350 70%
    7ea gelatin
    tt salt

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  3. So u dont need any agar? Would it still hold it shape when twirling it chef?

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  4. Is the chocolate plaques just tempered chocolate??

    ReplyDelete