Grapefruit. The only bitter fruit known to mankind.
I'm joking, of course.
Bitterness is something that people try to avoid as much as possible. Calibrated correctly, it can be addictive- with the right amount of sugar, salt and acid.
Nevertheless, a very, very, delicious citrus. I remember trying pamplemousse a few years ago, alas it was too bitter for my then young palate. We're talking about 'what's coffee?'era.
Facing it again after so many years, I still somewhat feared the bitter. But bitter is delicious. And so is fruit that is hard to get a hold of.
I knew I wanted an aerated curd from the get go- I look for every opportunity to chuck a fat based element into the siphon as those are literally the only textures I can make work so far. But what is that supposed to go with.....
Well, I may have cheated a bit and have stolen an element from another dessert I was working on. Which also meant scrapping it. Now I have two containers of black/ purple rice pudding and no mangosteen ice to go with. Oh well, I guess I will leave that for another day.
Hazelnut cookies were purely intuitive, the marshmallows- not so much. I had to know what marshmallow cookies tastes like. Great, apparently.
And finally to diverge from giving acidity (not that there wasn't any before) through fruit, I decided to use yogurt water- something which I have leftovers of more or less everyday.
A bitter caramel is on there strictly for complementary purposes.
Aerated grapefruit basil curd, hazelnut and marshmallow cookies, mangosteen gondhoraj ice, frozen and fresh grapefruit segments, wood sorrel, caramel, yogurt whey jelly.
I'm joking, of course.
Bitterness is something that people try to avoid as much as possible. Calibrated correctly, it can be addictive- with the right amount of sugar, salt and acid.
Nevertheless, a very, very, delicious citrus. I remember trying pamplemousse a few years ago, alas it was too bitter for my then young palate. We're talking about 'what's coffee?'era.
Facing it again after so many years, I still somewhat feared the bitter. But bitter is delicious. And so is fruit that is hard to get a hold of.
I knew I wanted an aerated curd from the get go- I look for every opportunity to chuck a fat based element into the siphon as those are literally the only textures I can make work so far. But what is that supposed to go with.....
Well, I may have cheated a bit and have stolen an element from another dessert I was working on. Which also meant scrapping it. Now I have two containers of black/ purple rice pudding and no mangosteen ice to go with. Oh well, I guess I will leave that for another day.
Hazelnut cookies were purely intuitive, the marshmallows- not so much. I had to know what marshmallow cookies tastes like. Great, apparently.
And finally to diverge from giving acidity (not that there wasn't any before) through fruit, I decided to use yogurt water- something which I have leftovers of more or less everyday.
A bitter caramel is on there strictly for complementary purposes.
Aerated grapefruit basil curd, hazelnut and marshmallow cookies, mangosteen gondhoraj ice, frozen and fresh grapefruit segments, wood sorrel, caramel, yogurt whey jelly.
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