“Compression of Thane’s Local Watermelon, Textures of Strawberry,
Basil Ice Cream, Crum’s Heirloom Tomato Sorbet, Saba Vinegar”
Do You see that lil’ bop in my step..that lil’ drop to the left…
Damn, I’m ready to have some fun again. I’m back and it’s time to get to business but let’s start with what I’ve been doing since this past summer. It’s late summer and it’s sweltering hot to the point where I can’t keep caramelized sugar still for more than 2 hours in an air conditioned pastry kitchen. Oh, you haven’t heard? Well, maybe you have but I’m dedicating my thoughts and training to desserts. No, I don’t aspire to be a full on pastry chef for the rest of my life. To be honest, I don’t know what I want…I thought I did but I really don’t. All I know is that I need to try to be the best at whatever I do.
Okay, enough of that b.s. This composition of watermelon, tomatoes, basil, and strawberry was made around this past September to really celebrate the season. Thinking about textures and balancing flavors like a weight scale really helps me combine different ingredients into a course that successfully excites the palate. The dessert screams refreshment in the summer with bright and light flavor profiles. The compressed watermelon is full of natural sweetness and is so cold that it’s almost frozen but not. Why just have ice cream when you can have sorbet too? Right? The silky and herbaceous basil ice cream goes above and beyond with another quenelle of tomato sorbet on top. Ah, a double quenelle. Different textures of strawberry are as follows: Sponge, Gelee Droplets, and Pop rocks. A lot of things are going on with this dish but it all some how makes sense especially with a light brushing of some amazing Saba Vinegar.
Hey hey! Look who’s here! Welcome back to the blogosphere, and hope you’re having fun with the sweets.