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Raspberry and Basil?

post #1 of 2
Thread Starter 

Hi!

I have a plated dessert final in my class on Monday (it needs molecular gastronomy, a main component, garnish and a sauce) and I was going to make the molecular gastronomy as chocolate and hazelnut air along with raspberry caviar. I was thinking of also adding in basil to the caviar, just to give it a little more flavor. What are your thoughts on it? Would they compliment each other? I also don't know what I should make for the main component, so if there are any ideas swirling around in your head, please let me know ^.^ I was going to make souffle cake, but I decided that and caviar don't go too well together, so I've been trying to think of something new for the last week, and haven't been able to. Soup, maybe? I don't know. Thanks for reading and please give me some responses :) I need it!

post #2 of 2
Greetings Kelly,

Two things popped in my head when I was thinking of what I would like to have combined with chocolate, hazlenut and raspberry; crepes and custard. Hope this helps at least get some other ideas rolling for you. I think the raspberry caviar with a hint of basil sounds good. Good luck on your final and I hope it turns out great!

Best regards,
Sarah
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