Breathtaking views, stunning beaches and of course chocolate, he is my Pastry chef, and his now wife is a chocolatier so the destination really was a no-brainer for them, although he puthimself through the wringer to decide and book the thing, but hey all's well that ends well and hope that the big day itself last Sunday went superbly.
anyway with him gone, his trusy junior is left to pick up the pieces, and many there are! I try and muddle my way through a little to help but more often than not am a hindrance more than a help, but I just wanted to share the build up of one of the dishes shown on our first post, panacotta with raspberries, enjoy and I hope I pop the pictures in the correct order.
biscuit crumb and tonka bean caramel on first
(please bear with me, this was done whilst plating a function so they are the same
dessert but not always the same plate
then pop on a few raspberries
add a frozen raspberry sheet, and wait.......wait......wait
kitchen is too cold, a little blowtorch assistance to get things going
then on goes the panacotta, vanilla with a raspberry sauce inside
then a few micro basil leaves....jelly still not wanting to melt#
finally the sorbet, and it has to go
and here is one we prepared earlier on a warmer day and taken with a better camera.
simple and effective, thanks to the Alinea cookbook for the gel recipe to help us with our thoughts.
heres to the next 2 week for G and to us for having to do some extra running around.
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