(ignore the melty ice cream, this was plated post service just for staff to taste)
This is one of my desserts from the summer menu, super fresh and light. Since the pics were taken I’ve taken to making the cake into thinner but wider pieces, so the dessert is a little bit more substantial and better balanced visually.
The cake is flavored with fresh tarragon and soaked with a tarragon light syrup, ganache is juiced herbs (mint, lemon balm, tarragon, dill, sage) + cream and white chocolate, spread v thinly on the cake bc the flavor is pretty strong.
On top is the lemon balm crémeux, piped into a nest kind of shape. I add herbs (lemon balm, tarragon, mint leaves + dill flowers) on the outside, and in the middle is a green Chartreuse & herbs gel, with some crushed tuile pieces to keep the verbena ice cream scooped on top from sliding off. The ice cream is topped with a whole tuile and a dot of gel.
by Hot-Personality-3683
2 Comments
I’m just a home cook, but I LOVE herbs in desserts and this looks fantastic. It seems like the combinations are well thought out (can immediately see how they work together). Green aside, only two quibbles are the shape of the cake (round might look more organic and match the rest of the dish) and the three drops, which I wonder if they are even necessary. Would be thrilled if I was served this!
Just realized the colors appear pretty dull on here, not sure what that’s about! They’re more vibrant in my gallery for some reason so I guess uhh just imagine the greens looking nicer😐