Saturday, September 19, 2009

Pistachio Salami

Duo of Ribeye

"Eye" (Cooked Sous Vide then Seared)
Aspargus Ragout
Toasted Pinenut Puree
Slow Poached Egg Yolk
"Cap" (Grilled)
Red Wine Braised Portobello
Gorgonzola Crunch
Red Wine Syrup

Nutella: Banana: Caramel

So the idea of the flexible chocolate ribbon has been on my mind for a while. But havent had any cargeenan in order to do it. Still dont but somewhat duplicated it by making a basic Nutella custard, then added gelatin and xanthan gum and set it in a hotel pan. It worked smooth custard texture but stability from the gelatin.
"Nastro di Nutella"
Nutella Ribbon
Caramel in 3 Textures (Powder with Tapioca Maltodextrin, Cajeta Caramel and Chantilly)
Banana (Chips and Parisenne)
Crushed Hazelnuts