Honey Catches More Flies Than Vinegar? or Does It"!
Pinch Food Design came up with a spectacular combination of flavors and textures to wow both the eyes and tastebuds!
We?ve been obsessed with incorporating interactivity in our plated courses for years by using recognizable utensils in unconventional ways. When given the task to create a honey-based dessert around the honey dipper? Pinch Food Design?s pastry chef Tori Fusaro came up with a spectacular combination of flavors and textures to wow both the eyes and tastebuds! Below are the recipes? it BEE-hooves you to try them!
Serves 4-8
Marscapone Mousse
375g of mascarpone
160g of cream cheese, Philadelphia
150g of crème fraîche
100g of caster sugar
1 vanilla pod, seeds scraped
2 oranges, juice and zest
2 lemons, juice and zest
60ml of Grand Marnier
3 gelatin leaves
Directions:
To prepare the mascarpone mousse, add all of the ingredients (except the Grand Marnier and gelatin) to a food processor and start blending. Slowly add the Grand Marnier until incorporated. Bloom the gelatin in cold water, then add to a dry pan and melt over a low heat. Add to the blender and blitz to incorporate. Once the mascarpone mixture is smooth, pass through a sieve into a tray (16 x 24 x 2cm) and leave to set in the fridge for at least 2 hours. Portion into rectangles approximately 2cm x 10cm and refrigerate until ready to serve.
Honeycomb Crumble
221g sugar
13g water
25g corn syrup
1 3/4 teaspoon baking soda
Directions:
Combine all the ingredients except baking soda....
We?ve been obsessed with incorporating interactivity in our plated courses for years by using recognizable utensils in unconventional ways. When given the task to create a honey-based dessert around the honey dipper? Pinch Food Design?s pastry chef Tori Fusaro came up with a spectacular combination of flavors and textures to wow both the eyes and tastebuds! Below are the recipes? it BEE-hooves you to try them!
Serves 4-8
Marscapone Mousse
375g of mascarpone
160g of cream cheese, Philadelphia
150g of crème fraîche
100g of caster sugar
1 vanilla pod, seeds scraped
2 oranges, juice and zest
2 lemons, juice and zest
60ml of Grand Marnier
3 gelatin leaves
Directions:
To prepare the mascarpone mousse, add all of the ingredients (except the Grand Marnier and gelatin) to a food processor and start blending. Slowly add the Grand Marnier until incorporated. Bloom the gelatin in cold water, then add to a dry pan and melt over a low heat. Add to the blender and blitz to incorporate. Once the mascarpone mixture is smooth, pass through a sieve into a tray (16 x 24 x 2cm) and leave to set in the fridge for at least 2 hours. Portion into rectangles approximately 2cm x 10cm and refrigerate until ready to serve.
Honeycomb Crumble
221g sugar
13g water
25g corn syrup
1 3/4 teaspoon baking soda
Directions:
Combine all the ingredients except baking soda....
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