This it the dish celebrating raspberries this season, Its a refreshing plate with Caramelised white choc Spaghetti, fresh and freeze dried raspberries, buttermilk sorbet, Pistachio Mousse and Basil.
Ive been looking for easy ways to caramelise the white chocolate for a while after beginning cooking it in a pan and the oven so I have been vacuum packing it and cooking it sous vide for 36-40 hours at 70c which seems to do the job nicely, keeps the chocolate nice and creamy, and prevents it from going grainy.
The buttermilk sorbet cuts the sweetness of the chocolate and the raspberries adding they're lovely tang. and the basil adding its beautiful perfume to the dish.
Im on the search for golden and white raspberries in Auckland, if you know off or have some please come and see me.
THAT looks good. Love your work
Posted by: Account Deleted | 01/12/2011 at 03:56 PM
buttermilk sorbet? yes. pistacho mousse. yes. white chocolate spaghetti? double, triple YES
Posted by: marti | 01/23/2011 at 05:20 AM
hey brian, great blog! where do you get gellanF from in nz (other than the texturas range)?
Posted by: Reuben Lynn | 02/01/2011 at 02:46 PM
......... it always makes me laugh when i overlook the obvious, caramelizing wc in the water bath. if it works for milk in cans why not for chocolate. have you tried boiling or steaming like condensed milk?
the new header look great. love the photo!
Posted by: dale | 02/01/2011 at 07:45 PM
Hi Reuben, sorry for the late reply, I get it from Terra Spice but Melbourne Food depot are getting it in too very soon, Are you based in NZ?
Posted by: BRian | 03/05/2011 at 06:29 PM