Friday, March 26, 2010

ISI whipper

Coconut espuma
Heirloom corn espuma
Espuma de parcha (passion fruit for a coquito based cocktail my dear friend and I worked on)
Almond foam

In the works
beet foam (for a composed cheese course)
pomegranate foam
Sauce choron (bearnaise w/ tomato compote)
Foie gras foam (not sure if its an economic idea)

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