Sunday, August 30, 2009

"Coffee and Doughnuts"

So here it is. The doughnuts in the stock pot a few post ago became doughnut conssomme. Line cook Josh Kirk and I have been brainstorming this dish and this is what we ended up with. "Coffee and Doughnuts" It is a chocolate doughnut shooter with espresso glazed coffee cake and dried cherry strusel.The shooter is the conssomme with a chocolate spherification. So we Reduced the doughnuts with water and pureed the mixture. Then we used gelatin clarification, to end up with the clear liquid. This process takes some time as you freeze the gel, and then wait for it to defrost in the refridgerator. Some people say it takes two days, but from my expierience it really takes about a week.

The chocolate sphere in calcium chloride bath.

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