They Go Really Well Together (TGRWT)

“White Truffle and Telicherry Pepper Risotto,

Caramalized Cauliflower “Concrete” Ice Cream,

and “Nutella” Tuile”

I found this friendly “competition” through blog.khymos.org where people on several different blogs get together and make a dish from two components that are not usually served together but do taste good together. I was gonna make a dessert but when I added a lot of sugar to the cauliflower puree it was good but not great so I turned directions and made this dish. Since there is no sugar in the ice it is frozen very hard. I let the block soften a little then plated it on top of the risotto. The contrast of cold and hot was pretty cool (have always wanted to do the extreme cold and hot contrast but this is the first time I have).

Everyone at work thought that it tasted really good and we all liked the contrast between the temperatures too except my chef said that she liked the flavor a lot but she was not estatic about the temp. contrast. I responed that then it would just be cauliflower and truffle risotto. She said true but in her defense she is a traditionalist when it comes to food. The tuile really finished the flavor of the dish, sweet bitter, and nutty (hazlenut) flavor tied well with the cauliflower and black pepper. To check out the other entries to the  TGRWT go to flavoralchemy.squarespace.com.