I hadn’t had crème brûlée for years when I came upon it on a restaurant menu last week. Interestingly, rather than serve the classic French dessert in a ramekin, the pastry chef opted for a rather inimitable presentation.
The crème brûlée custard was cut into cubes, arranged on a plate, and then caramelized. A variety of fruity sauces and shredded pieces of cake adorned the dish. The clever presentation inspired this blog post.
Last time I posted, I said I had some exciting news to share next Monday. That was in August. A lot has happened since then (including almost a year of school), and I’m excited to discuss the details here. I’m also sharing a recipe for an entremet mousse cake because everyone loves cake. Funny enough, this is actually the 100th recipe I’m posting on IronWhisk. Huzzah!
If you follow me on Twitter, you may have noticed that I often tweet about an e-commerce store called Gastromio. Gastromio is a mini-online store that I opened back in August, which sells a collection of premium spices, extracts, and molecular gastronomy ingredients.
