Chocolate Crémeux with Brown Butter Gochujang Caramel, Matcha Sponge, Matcha White Chocolate Ganache, and Toasted Sesame Isomalt Tuile
by joross31
Chocolate Crémeux with Brown Butter Gochujang Caramel, Matcha Sponge, Matcha White Chocolate Ganache, and Toasted Sesame Isomalt Tuile
by joross31
18 Comments
The second plate also has a strawberry compote, strawberry whipped cream, brown butter powder, and sorrel on it. All sugar-free, gluten-free, low carb.
Stunning! How is all of this made?
This is gorgeous. I love the playfulness of shapes and colors. The tuile is almost reminiscent of a water splash, not sure if that’s what you were going for. The one with the strawberries almost tells a story of something dropping into it from above
world class work as always!
Gochujang Caramel, how does that taste? Sweet mixed with pepper saucy taste?
The colors are just fantastic. You’ve picked traditional complementary colors and it’s really pleasing to the eye. Beautiful dish!
Wtf. Too pretty to eat. I want to eat.
This is a work of art. Absolutely stunning plate.
You can’t really beat that , bravo
Beautiful plating. Wanted to say that your creativeness is phenomenal – love your plating and your food looks delicious.
since everyone else is all over your jock
the flavors don’t sound like they work together
it looks like you’re trying to hard on the plate; too much contrast on the color palette for me
I audibly said “holy shit thats gorgeous” when I opened this. Thank you OP
This is pretty. That quenelle is stunning
Beautiful and sounds amazing! I’m very stoked on that gochujang caramel I need to make this now
This is so pretty. I would happily try this dish.
Seeing this made me look at your post history. You are a legit food wizard, incredible.
It’s a pretty plate! But is most of this page just stuff made from silicone molds at this point?
Where did you learn to cook like this? your post history is beautiful