I'm making a degustation style dinner for my wife's 30th birthday and one of the courses is a sort of Asian-fusion style coconut caramel tart using short crust pastry. However, caramel tarts are so intense and sweet I'm trying to think what to add to it or pair it with to reduce that cloying sweetness. I was thinking about making cubes of some kind of citrus gelatine but I'm not sure whether lemon or orange with caramel would work together. I wondered if the community had any thoughts?
bon appetit
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