Monday, May 21, 2007

Anise-Spiced Baked Pineapple

This was an old menu designed by a french pastry chef. I always feel uninterested when old menus come up in the function sheet for two reasons: First, I didn't write the recipes; secondly I don't know what kind of flavor combination the creator wanted to achieve. Anyway, I just took it as a challenge. What I did was plate the thinly-sliced baked pineapple ala carpaccio. For height, I topped it with a thicker slice pineapple.

The quenelle is a lemon-ginger ice cream (very heavenly!) and topped with coconut sable.

It is very straightforward and I was able to achieve my own flavor statement.

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