Hey everyone, I'm working on my capstone project for my culinary school and I'm having issues with a concept. Currently working on my last course of 8: the dessert. My plan thus far is a Cinnamon Panna Cotta with a blood orange coulis and almond tuile. For the plating and garnish I'm looking for something that could be similar to a fluffy consistency of snow but to be stable at room temp and be made of cinnamon and sugar, plus whatever stabilizers I would need. Does anyone have any ideas?
bon appetit
No comments:
Post a Comment