Thursday, February 24, 2011

A Work In Progress

Just playing with (very early) Spring dishes.  Carrots, to me, always evoke slightly warmer days.  I wanted to work them into a new dessert but not necessarily make them the main component.  I've always loved the flavors of carrot cake, and wanted to deconstruct it and put it back together differently.  We start with a base of baked mascarpone and creme fraiche cheesecake, then top it with a honeyed multigrain streusel.  The streusel sprouts a globe of celery sorbet, warm & spiced carrot foam, and candied carrot coins.  A few sprigs of micro celery and a dehydrated slice of baby carrot are used for flavorful garnish.  Hmmm, but what else?  I'm no sucker for over garniture, but I think this could use one more thing. 

1 comment:

  1. When I saw dessert with carrot as main component. I think of PJ Water of Radius in Boston..

    http://www.facebook.com/photo.php?fbid=10150122031523899&set=t.652953898&theater

    PJ is a true artist and a super nice guy. He has an incredible palette. I grew up with Durian and will never think of cooking or baking it for anyone here. And PJ did. Just amazing how he works. You should friend him on FB. http://www.facebook.com/pj.waters

    Here are some of his works.

    http://www.facebook.com/album.php?fbid=10150102901663899&id=652953898&aid=302603

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