This is a journal of my experiences as a chef and owner of two crazed locavorian restaurants as well as my humble opinions and radical food and the way we live and eat, and most importantly as a passionate advocate for good real food. You can follow me on twitter @BLGchefdaniel.
Tuesday, August 9, 2011
Five Ingredients
I have five ingredients for you; dark chocolate, popcorn, sea salt, chimayo chili powder, Marcona almonds...
How about Dark Chocolate Gelee over (slightly) roasted Marcona almonds with a Chimayo infused popcorn foam... I would slice the almonds season and roast and use those as a base layer for the agar gelee to set right over them... Also pop the corn with oil but add butter, chimayo seasoning and sea salt. With some lecithin foam it up and pour over gelee mold. Largely borrowed from certain recipes but i think it would be a nice light dessert for the hot month of August... Let me know what you think.
Sounds fun. Let me look for some local stuff to play with and I wil try and make something similar happen. A chocolate gelee? I've never had one, might be interesting...
Ian, as I mentioned in my last post, I found some local popcorn. I am going to put together a dessert inspired by your ideas and we'll see how it turns out...
How about Dark Chocolate Gelee over (slightly) roasted Marcona almonds with a Chimayo infused popcorn foam... I would slice the almonds season and roast and use those as a base layer for the agar gelee to set right over them... Also pop the corn with oil but add butter, chimayo seasoning and sea salt. With some lecithin foam it up and pour over gelee mold. Largely borrowed from certain recipes but i think it would be a nice light dessert for the hot month of August... Let me know what you think.
ReplyDeleteSounds fun. Let me look for some local stuff to play with and I wil try and make something similar happen. A chocolate gelee? I've never had one, might be interesting...
ReplyDeleteIan, as I mentioned in my last post, I found some local popcorn. I am going to put together a dessert inspired by your ideas and we'll see how it turns out...
ReplyDelete