During one of my stages, I encountered one of the restaurants making mushroom crumble. At the time, the very idea of any mushroom in dessert was very appalling perhaps; as someone who did not like mushrooms at that point, I certainly became a convert. The taste of earthly, thin and crisp shiitake to complement the toastiness of the crumble aided by milk powder, the gluten free crumble quickly became one of my favorite things at the restaurant. Fast forward a year, I'm served a yuzu creme brulee, so mildly scented yet packed with the flavor I love so much.
Me being the person that I am could only do what I think of when thinks click- put them in a bonbon.
Pureeing a tiny batch of creme brulee, I piped them in white chocolate shells that I dusted with raspberry powder for an extra kick- and color. A more regularly shaped mould would have been more ideal for temperamental bonbons like this, since I could have simply put in a white chocolate mushroom crumble insert and capped them off. That would have been much better than struggling another way, like I did with these.
Me being the person that I am could only do what I think of when thinks click- put them in a bonbon.
Pureeing a tiny batch of creme brulee, I piped them in white chocolate shells that I dusted with raspberry powder for an extra kick- and color. A more regularly shaped mould would have been more ideal for temperamental bonbons like this, since I could have simply put in a white chocolate mushroom crumble insert and capped them off. That would have been much better than struggling another way, like I did with these.
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