New Dessert

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

matcha sabayon, tempura shards, chocolate vines, yuzu caramel

Lady M

I was heading uptown to my favorite bookstore (Kitchen Arts and Letters) when I decided to make a quick stop in at Lady M Cake Boutique. I have heard a lot of talk about their signature Mille Crepes Cakes. Today was my day to be the judge. I decided upon the "Coconut Mille Crepe" The store was packed so I opted for take out. I payed my $8 and took a seat on the curb. I have eaten a lot of cakes and confections in my day...but I have never had anything like this before. There must have been over twenty individual crepes sandwiched together with a light coconut cream filling (I would imagine a coconut diplomat cream) , topped off with toasted coconut. If you have not had a Lady M Crepe Cake you are definitely missing out. Best slice of cake I have ever had!

New Dessert

Blackberry, cornbread, mascarpone spheres, creme de cassis spheres, honeycomb, palm seeds, basil seeds, sabudana chips, anise hyssop gel strips, assorted flowers

New Dessert

Cherry glazed cherry, cherry cheeks, maraschino gelee spheres,

pistachio pain de genes, rose hip ice chips, freeze dried raspberry,

raspberry tuile, lime zest

New Dessert

One Bite

Fennel mousse, strawberry, fresh aloe, verbena noodle

Blakes #3

Black strap molasses royale cube, brûléed peaches, oat crumble, peach ginger black tea sorbet, ginger microwave cake, rye wiskey noodle and bubbles, Cataluna spice tuille.

Lecithin Air

The other day Blake brought in an aquarium pump to make rye whiskey air. The basic concept of using an aquarium pump to create bubbles is simple. Plug the pump in, regulate the air flow of the pump to create air bubbles. The air was made using rye whiskey, simple syrup, and 1.5% lecithin. The ingredients were sheered well using a vitaprep. Now usually I have seen and used handmixers to sheer the mixture to form stable air bubbles. By using an aquarium pump fitted with a rock diffuser you can create bubbles that have a larger structure to them. Now common physics tells you that the smaller the air bubble the more stable the final mix will be. Using lecithin in your recipe will help in emmulsification as well as the stabilization of these air bubbles. The air itself had great flavor release. It tasted pretty close to taking a shot of whiskey. The bubbles were stable for about 5 minutes or so before they began to deflate. By using the aquarium pump you achieve a very unique looking bubble that not only looks visually appealing but also tastes great. Below are pictures of the aquarium pump blake used, and the rock diffuser. The videos show first the bubbles created using the rock diffuser in water and then the rock diffuser being submerged into the rye whiskey mix creating large stable air bubbles.