The best art is culinary art because it reaches more than the sense of sight, you get to enjoy something that looks beautiful and then better still, to taste that beauty in all its textures and flavours.
Friday, 3 February 2012
Sunday, 8 January 2012
Plated Desserts
Invert tart with single origin chocolate mousse, citrus segments and orange reduction with vanilla bean ice cream |
Opera Deconstructed - Araguani chocolate mousse with almond biscuit, coffe butercream, nougatine and coffee granita |
Berry Box with assorted berry mousse, vodka jelly and blueberry sorbet |
Chocolate Millefeuille |
Dessert with Dark chocolate crouistallant and Tiramisu with a personal message |
Dark Chocolate Crouistallant |
Zamaican Passion
Stack of Pinapple wafers in between coconut creme brulee with malibu sabayon , basil reduction and basil crisp. |
Friday, 6 January 2012
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