WD~50 8/29

I once again took a trip to NY, and I once again had a quick bite at one of my favorite restaurants. I had the honor of trying a few of Alex and Malcolm's new desserts. The 1st being "Rainbow Sherbet" (already posted a pic). The second new dish was my friend Malcolm's creation. A soft chocolate ganache (incredible), candied nibs, frozen raspberry, raspberry longpepper sauce, and ricotta ice cream. The dish was stunning. See for yourself...Hats off to WD~50, Alex, and Malcolm once again

To The French Laundry

Thank you for an amazing experience I hope to stay in touch with all of you.

Truffle Indulgence

Macmbouche

A take on the classic croquembouche made and constructed by: Elwyn Boyles, Malcolm Livingston, Richard Capizzi

Modified Food Starch- Tapioca Maltodextrin

Also refered to as N-Zorbit M Tapioca Maltodextrin is a modified food starch derived from tapioca starch. It plays a very pivotal role in the stabilization of aqueous mediums. Another interesting thing to consider when using tapioca maltodextrin is that when combined with high fat solutions (oils, butter, fat) it will transform the liquid fat into a free flowing powder. I have used tapioca maltodextrin to make a variety of powders from many different types of oils and fats. Some of my favorite oils to use in my recipes are nut oils. A basic recipe follows:

Nut Powder

30g nut oil

27g tapioca maltodextrin

5g 10x sugar

10g dextrose

tt salt

Method

Whisk all ingredients together

Pass through a tamis

Reserve in a dry vessel

"Quote"

Creativity is seeing something that no one else sees

- Ferran Adria

TFL Desserts Continued

1) Passion cremeux, pistachio crumble, white chocolate cream, passion sauce, white chocolate sorbet, yogurt, strawberry

2) Ricotta cake, blueberry gel, lemon curd, pinenut nougatine, buttermilk sorbet

3) "Snickers"

4) Grilled peach, vanilla basil ice cream, almonds