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cape chef
ChefTalk Moderator
Registered: July 2000
Location: CT.
Posts: 5,228
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Mon October 12, 2009 11:27am
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Beautiful, I love your work.
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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bonbini
Registered User
Registered: February 2007
Location: USA
Posts: 33
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Mon October 12, 2009 1:28pm
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Thank you, cape chef. 
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iBake iShoot iWindsurf 
http://www.namthip.com
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cape chef
ChefTalk Moderator
Registered: July 2000
Location: CT.
Posts: 5,228
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Fri October 23, 2009 6:34pm
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Can you tell me about the consomme?
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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bonbini
Registered User
Registered: February 2007
Location: USA
Posts: 33
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Sat October 24, 2009 10:04am
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This ricotta gnocchi is served with a violet consomme made from the pigment of dried butterfly pea flowers. These flowers are widely used in Southeast Asia as a natural food colorant and fabric dye. An added bonus is that the flowers have antioxidant properties. The consomme is best served with honey to give it a sweet taste and lime juice which will change its original color from blue to violet.
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iBake iShoot iWindsurf
http://www.namthip.com
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cape chef
ChefTalk Moderator
Registered: July 2000
Location: CT.
Posts: 5,228
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Sat October 24, 2009 11:32am
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Thanks for the explanation
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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juliehoy
Registered User
Registered: October 2009
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Sun October 25, 2009 5:43pm
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Beautiful! And what are the bubbles?
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bonbini
Registered User
Registered: February 2007
Location: USA
Posts: 33
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Sun October 25, 2009 11:25pm
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it was the butterfly pea consomme that I added some lecithin into it...
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iBake iShoot iWindsurf
http://www.namthip.com
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Chef Monique
Registered User
Registered: January 2008
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Mon November 9, 2009 8:52pm
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I love this photo!
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