Petit fours
Earl grey dark chocolate ganache, raspberry, pistachio and cinimon
Tonights special
Sweet potato, goats cheese and pine-nut tortellini in a brown sage butter.
Popular posts from this blog
Current menu items
The tasting plate Lemon meringue Bombe Alaska Caramelised milk Chocolate mousse cake
Never Ending Chestnut Saga
With the massive influx of chestnuts the other week things got a little out of control. personally the highlight was the tarts (2.0) the low point was throwing out a 2L bucket of puree that had turned sour. Not far from the bottom rung of the ladder was some shit chestnut chocolate cookies i made. I just dont know, I veered too far of course, yogurt was added and nowhere near enough sugar, they were just shit. They resurfaced whilst doing another re-arrange/cleanup of the cool room on Friday, on Saturday they surfaced again and the guilt set in. They all made their way into the blender and turned into cookie crumbs. then into the Hobart with some softened butter, sugar flour a cup of water and became the base to some pretty snazzy chestnut chocolate ricotta and honey cheesecakes. the actual recipe for the base will always remain a mystery but i quickly jotted down the cheese part down for future reference, enter iota carrageenan , aka irish moss. This enabled me to set the che
I'm coming up just for the desserts!
ReplyDelete