The very exotic combination of coconut and pineapple never fails to please especially in weather like India's, making it an appealing choice for a dessert. Trying to use mostly locally sourced ingredients, cashew nuts were used for some extra crunch and some basil to give it a little kick of freshness.
It takes be right back to the days when coming up with a dessert was easier than ever, antithetical to my days now. However, I've noticed my approach to food change drastically as I familiarize myself with the production side of the industry, and I do feel like I've made the right decision taking up food science. In time, I should be able to translate this better in dessert, the reason I joined this industry to begin with.
Coconut custard and cake, pineapple granita and caviar, basil, vanilla cream, cashew praline.
