Brown butter buttermilk cake, tepache custard, caramelized pineapple jam, burnt rosemary meringue, sesame crumb, candied rosemary
by bcr0
Brown butter buttermilk cake, tepache custard, caramelized pineapple jam, burnt rosemary meringue, sesame crumb, candied rosemary
by bcr0
8 Comments
Could you explain why you added sesame to the other flavors, I can imagine all the other flavors but cant place that. Besides that it looks great.
This is a really lovely plate, chef. I’d be delighted if that came to my table.
I love making tepache. I would be interested in how you made a custard out of it.
I feel embarrassed for not understanding which component is the lovely, faintly metallic combed toupée draped atop. It looks so good. Is it the meringue?
Oh my Lord! How did you make the meringue drap over the pie like that??
Well done, that looks scrumptious
If Salvador Dali plated your dessert it may look something like this
This looks lovely and sounds delicious!