Tuesday, December 22, 2009

Cream, 3 ways

Cream mousse, Cream-filled French toast, Crispy caramelized cream
Heres the funny thing about this experiment, it's really just the same cream with the same flavour (vanilla), just treated differently. Also, it is all made with 10% cream, but the mousse has the mouthfeel of 35%.

(Note: the minimized picture looks absolutely pale and I can't do anything about it. Please click the image to see it with its real colour.)

The cream mousse is something else! It has such a rich and creamy mouthfeel, and most importantly, a CLEAN mouthfeel! Theres no cling, stickiness or pasty texture. It just happily dissolves.

The French toast was soaked in the same cream before it was gelled. Then coated with egg.

The crispy caramelized cream is also the same cream, dehydrated and made crispy.

Thursday, December 17, 2009


Apple noodle. Transparencies were my earliest experiments. This one is quite delicious actually. Maybe we could make an apple martini with this noodle.

Flavoured Wraps? Think transparent spring rolls. Hhmmm. Lemon and ginger would be a nice starting point.

Chocolate and Avocado

The initial idea. Pliable chocolate ganache,

with complimentary flavours.

With avocado.

Avocado Creme Brulee. Yes, not the best torching, but I only made one, unfortunately.

Tuesday, December 1, 2009

Trying Things Out!

Well, ever since I ate at Alinea I've been obsessed with putting bacon in dessert. So I had my own go at it. White chocolate and bacon bits - strawberry, almond brittle, maple syrup.

It's funny, the two people who tried it thought the white chocolate mousse was mash potato.