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March 2009 Exercise – John Placko, Corporate Chef Research and Development, Campbell Company of Canada, Toronto, Ontario Canada

Pineapple and yogurt mousse between crisp yogurt wafers, topped with pineapple caviar, dusted with pineapple powder and gold flake with a julienne of mint (pictures 1& 2).

pineapple-and-yogurt-001
pineapple-and-yogurt-002 
 

 


Crisp cream of coconut sphere (made with liquid nitrogen) filled with a pineapple and yogurt mousse and garnished with crisp yogurt wafers, topped with pineapple caviar, dusted with pineapple powder and gold flake with a julienne of mint (pictures 3 & 4).
 

 

pineapple-and-yogurt-013

pineapple-and-yogurt-0181
To participate in the April 2009 Exercise, please send an e mail to jeffrey@bauscherinc.com

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