We’ve been awed by the surprising and interesting ingredients each chef has brought with them into our confection kitchen. And it’s so cool how some have referenced each other. This week, Chef Traunfeld brought fresh bay leaves from his yard, when two weeks ago we had used dry bay leaves in a lemon curd. At that time, we wondered, “Would fresh bay be better?” The answer came this week—absolutely!
Jerry came with a bounty of greens like shiso, kinome (leaves from the Szechuan pepper plant), anise hyssop, and fresh bay leaves.
Indian halva involves cooking down shredded carrots in milk, and we experiment by layering it with our white chocolate ganache. Theonista Steve spreads the carrot halva into a rack to set.
As ideas blossom, we notice the multiplying pots of steeping ganache, and aromas of coriander, bay, and apricot. Jerry opens up true cinnamon and starts cutting up basil…
We seem to have a theme for this session, of delicate pairings of fruit with flower, or herb. The front runner ganaches are unique, and it will be hard to choose the strong favorite. Now we work with Jerry to fine-tune.
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