Would love to hear the inspiration behind this one chef
life_in_the_gateaux on
Bravo, can’t fault it. Please keep us updated on any future inspirational combos you produce.
Lektour on
So like frozen bread pudding? Kinda?
Lektour on
I’ve done a foi gras crème brûlée. It was awesome.
TheLivingRoomate on
It’s beautiful! But what is the flavor of the ice cream? Just cream?
CyEriton on
How did you get the brioche flavor in the ice cream base?
DMyourSSN on
Some great things aren’t meant to go together. I imagine this pairs like bluefin tuna and small batch bourbon, which is to say “not very fucking well”, despite how good they are on their own. Or fresh wasabi and a cuban cigar. Or foie gras and civet coffee.
spahlo on
Rocher the ice cream and put it in anything other than a glass. Add something other than a soft texture and this idea sounds great
glasser999 on
I could see this working. Sweet, creamy, salty, savory.
I’d happily try it.
ERRUMSAAD on
looking great and delicious
ReadingGood5959 on
I get the flavor profiles but I still really don’t like the combination. Seems a bit tacky tbh
barcwine on
Something worth trying if you can only find low-quality caviar.
downwiththechipness on
The plating of this looks like a greasy diner scoop of ice cream. At least quenelle.. something. Why not serve with a slice of caramelized, toasty brioche or some sort of crunch bit to add texture as well. Lose the glass and use a white shallow bowl to highlight the color contrast. My $0.02.
__gozu_ on
Ice cream with caviar is weirdly good
I’ve had a caviar ice cream and potato crunch taster that was crazy
Wide_Meet on
Nice dish maybe quenelle the ice cream or an even crazier spin would be to put the ice cream in a bread mold to make it look like bread with a caviar dollop on top then lemon zest.
Another thing, what are the standards of this sub. I put my tag as home chef for a steak and egg plates with bone marrow and got removed by a mod for not being up to par. No offense op but how was this not removed? Because it has caviar?
Sorry if this was the wrong place to post , I just don’t know how to reach a mod and I’m newer to reddits but the purpose of my cooking is to elevate home cooking for content. Alot of what I see here are tartar plates with micros so just trying to understand how things are judged as post worthy
saltandlove on
Really cool idea. I remember having to make a “toasted brioche espuma” for a dish once. It was such a bitch to make, because the brioche would just keep expanding and thickening while being heat-blended, that I’d have to deviate from the recipe to make it loose enough to puree, which my (albeit unreasonable and pretty douchey) sous chef would get furious about. Tasted pretty good, but it wasn’t essential enough to the dish to be worth all the trouble IMO. This looks great though, and I’d taste the shit out of it!
17 Comments
Would love to hear the inspiration behind this one chef
Bravo, can’t fault it. Please keep us updated on any future inspirational combos you produce.
So like frozen bread pudding? Kinda?
I’ve done a foi gras crème brûlée. It was awesome.
It’s beautiful! But what is the flavor of the ice cream? Just cream?
How did you get the brioche flavor in the ice cream base?
Some great things aren’t meant to go together. I imagine this pairs like bluefin tuna and small batch bourbon, which is to say “not very fucking well”, despite how good they are on their own. Or fresh wasabi and a cuban cigar. Or foie gras and civet coffee.
Rocher the ice cream and put it in anything other than a glass. Add something other than a soft texture and this idea sounds great
I could see this working. Sweet, creamy, salty, savory.
I’d happily try it.
looking great and delicious
I get the flavor profiles but I still really don’t like the combination. Seems a bit tacky tbh
Something worth trying if you can only find low-quality caviar.
The plating of this looks like a greasy diner scoop of ice cream. At least quenelle.. something. Why not serve with a slice of caramelized, toasty brioche or some sort of crunch bit to add texture as well. Lose the glass and use a white shallow bowl to highlight the color contrast. My $0.02.
Ice cream with caviar is weirdly good
I’ve had a caviar ice cream and potato crunch taster that was crazy
Nice dish maybe quenelle the ice cream or an even crazier spin would be to put the ice cream in a bread mold to make it look like bread with a caviar dollop on top then lemon zest.
Another thing, what are the standards of this sub. I put my tag as home chef for a steak and egg plates with bone marrow and got removed by a mod for not being up to par. No offense op but how was this not removed? Because it has caviar?
Sorry if this was the wrong place to post , I just don’t know how to reach a mod and I’m newer to reddits but the purpose of my cooking is to elevate home cooking for content. Alot of what I see here are tartar plates with micros so just trying to understand how things are judged as post worthy
Really cool idea. I remember having to make a “toasted brioche espuma” for a dish once. It was such a bitch to make, because the brioche would just keep expanding and thickening while being heat-blended, that I’d have to deviate from the recipe to make it loose enough to puree, which my (albeit unreasonable and pretty douchey) sous chef would get furious about. Tasted pretty good, but it wasn’t essential enough to the dish to be worth all the trouble IMO. This looks great though, and I’d taste the shit out of it!
Thought I was on r/stupidfood