"If you go back far enough in cookery, you realize that you are not an inventor, only a recreator." Michel Guerard
Wednesday, April 13, 2011
Elevated Creme Brulee
Here is a dessert that was served last night. The creme brulee was done in a silicone mold with a little gelatin. The crust was crushed poppyseed brittle and pink salt. Dry caramel, candied orange slice, and balsamic strawberries garnished the dome.