Only a few things are needed to give ice cream a new appearance. A basic procedure typical from the chocolate technique is enough to be able to make the format evolve easily towards anything we can imagine. Wrapping a grapefruit and jasmine sorbet scoop in a white chocolate spherical lattice is a funny, surprising, even ground-breaking way to eat it.
In the previous post we showed the Nouba bonbon presented by Marco Cossio at the US Pastry Competition. Now we bring you his Alegria entremet recipe. Enjoy it.
The famous Rio Carnival is coming up soon (March 5th – 8th), we take the opportunity to show a recipe by Flavio Federico. He is one of the most refined and renowned chefs in Brazil and presents us these fantastic Caipirinha Macarons. Sweet Carnival!
Well-known French pastry chef Michel Willaume, winner of the World’s Pastry Championship alongside the US team in 2001, is the author of this ‘turrón’ – so appropriate now that Christmas is coming. Unlike Montelimar’s famous variety, Willaume’s nougat contains a balanced proportion of almonds and pistachios.
It is time for chestnuts. A good way of conserving this fruit so that it may be consumed year round is by transforming it into preserves. Ramon Morató, well-known master chocolatier, has undergone a profound study on the creation of artisanal preserves which is presented here and now. And as an example, a very appropriate jam for this season is chestnut and anise preserves.