Unusual flavour pairings that combine to create a sensational mouthful. Spiced and dried gingerbread, sharp and tangy yuzu as well as fragrant green tea all marry well with the nutty mousse. Toasted pinenuts, raspberry mayonnaise and chocolate clay garnishes add contrasts in flavour and texture as well as showcasing new techniques in cooking.
4 comments:
Brilliant to add the yuzu to brighten the dark spicy nuttiness- great presentation too, guys...good job!
its such joy to know wonderful work and information of both pastry chef from england , simply modern and its what im been hunting all way long, just bump by while doing some research , nice work chef.....salute
Hey!! Thanks to both of you for your kind words of support. We will try to keep up the interesting articles and posts for you.
Darren & Ian
Hey guys... saw in the NYT's that the big thing in Miami is pop tarts... they mention yuzu pop tarts (as well as the more regular blackberry) Frank Bruni just swoons for them... Chez Pim had a recipe for pop tarts awhile back... go yuzu!
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