Lemon Brulee Tart, Ruby Chocolate Cremeux, Creme Chantilly, Salted Caramel, Black Cherry Sorbet
Lemon Brulee Tart, Ruby Chocolate Cremeux, Creme Chantilly, Salted Caramel, Black Cherry Sorbet
by SpeakEasyChef
1 Comment
ItsRichardPersimmons
My only comment would be that I’d prefer my chantilly a little less stiff, and I’d like to see a thicker brûlée atop that tart. It’s a bit large also.
Otherwise I think this is a beautiful looking dish and the color palette is great.
I’ve never heard of Ruby chocolate before and I’m excited to order some. I think it’s Callebaut or Vahlrona that makes a passionfruit white chocolate that is incredible to make cremeaux with, I would suggest it with this flavor combination.
1 Comment
My only comment would be that I’d prefer my chantilly a little less stiff, and I’d like to see a thicker brûlée atop that tart. It’s a bit large also.
Otherwise I think this is a beautiful looking dish and the color palette is great.
I’ve never heard of Ruby chocolate before and I’m excited to order some. I think it’s Callebaut or Vahlrona that makes a passionfruit white chocolate that is incredible to make cremeaux with, I would suggest it with this flavor combination.