Familiar Flavors of Pie
“Key Lime Pie Ice Cream, Lime Shortbread Crumbs,
Fresh Blueberries in Blueberry Gel,
Blueberry and White Chocolate “Ganache”,
Hibiscus Foam”
I recently did a tasting for a pastry chef position at a highly acclaimed restaurant in chicago. They asked me to keep the flavors simple and approachable. I knew the chef was looking for something very simple but i had to put my own style into so I could enjoy what i was doing too. I kept the amount of components down and the plating relatively simple. This was the first dish
The second dish with a more complex presentation than originally presented
“Amaretti Panna Cotta, Amaretti Tuile,
Marinated Apricot, Salty Burnt Honey Caramel,
Apricot Puree, and Tarragon and Apricot “Zabione”
This dish is made to take a familiar item and manipulate it into different texture than normal. Amaretti cookies are made from almond paste and come out with a nice soft pillow like texture, here they are steeped into cream and made into a panna cotta and pureed with egg white, flour, and liquid glucose and baked into a tuile sprinkled with fennel pollen and maldon sea salt. The acidity from the apricots brightens the dish and is accented by the anise flavors of fennel pollen and tarragon. The zabione is apricot jus and tarragon whipped up with versawhip and xantham gum. The flavors of the dish are solid and rich but not overpowering.
There is a third dish that I will post later.
