I had this crazy idea of platting the dessert on canvas and then vacpacking it so that our guests could keep the “painting”.

This was one of those times when the idea was more interesting than the execution.
This proved to be impractical.

This was done 3 weeks ago and the colour had changed in that time.
Also, The cost was prohibitively high so we did not proceed with the idea.
Nonetheless, it was worth the try.

Just a quick update on the popcorn crème brulee.

After looking around for the perfect “fun” plate in Singapore for it, I finally came across a red tile.

It compliments the bright yellow perfectly.

When I was growing up, I spent several years in Japan.  I have fond memories of a dessert I used to enjoy made with strawberries with sweetened condensed milk .

For this ocurse, I aeratede the strawberry puree and filled it with macerated strawberries and sweet milk gelee.

To this , I added a touch of grapefruit sorbet to occasionally refresh the palate.

The look of this course was Inspired by a recent dive trip, it was made to look a little like a piece of coral with white sand around it.

Instead of just sprinkling sugar, we add a slip of popcorn paper and it does the trick!

What I did with chocolate and water, I wanted to replicate with popcorn.

When I first unmolded it, the first word that hit me was “Gothic”.

To me, they looked like blocks of white Gothic buildings.

We had a little fun with it allowing it to melt slowly to transform back into its original state.