Posts by SpicyJalebi

No, I'm not making the fondant, thank heavens, but I do have to coat the foam with something.  The layers are going to be totally separate from the actual cake section so it doesn't make a difference if the coating is edible or not.

The berries are all mixed so the garde manager and sauce guys don't want them, they just steal my fresh ones.  Maybe a berry foam for my panna cotta or something . . . 

I have to do a faux/real combo wedding cake and am looking to see if I can cut some cost/effort/energy with a real looking faux fondant - poured or rolled - for the styro pieces.  Any ideas on a good substitute?  The cake it...

Totally, whole eggs are a must and make the dough at least a day before you need it so you can let it rest over night before you sheet it and use it.  Should freeze great once it's sheeted then you can just cut and bake what you...

Hey Gang -   As I'm sure many of you do every night during service - and at least once a week for what I have in inventory - I pick out the squishy berries I have in stock and freeze them to use for coulis, jam, gelee and...

Pick away!   I went super simple to let the watermelon do most of the talking: Fresh seedless watermelon - about 5# of meat - pureed and strained Sugar, to taste - about 4oz Lime juice, to taste - about 5ea Gin, to...

Thanks for the ideas!  I'm still fiddling, will let you know what happens in the end.  I'm thinking of folding the sorbet with a lime semi freddo at this point.  We'll see how it works.

So summer is well upon us and I find myself growing more and more obsessed with my new watermelon sorbet.  It's fantastic, but I'm having trouble pairing it with something for service.  I'm thinking maybe a black tea sticky...

Aside from all the cooling stuff mentione above, you need to be super careful when measuring your ingredients.  A little extra sugar or flour can make a huge difference in your finished product.  Do it the exact same way...

I was having a moment.  lol