April 24, 2011

Ferran tryouts.

Decided to try out some espumas by Ferran

Pears poached in white wine with a white choclate espuma quenelle.
This is a cold based espuma made out with egg whites, chocolate, milk, and an egg yolk



The texture of the espuma is quite delicate and works really well with the acidity of the pears the only but is that you have to work really fast those quenelles otherwise they start to meltdown and before you know it you end up with a little bowl of chocolate chaos at your disposal.

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