Heston,
As a follow-up to my question under "Gourmet", what other similar flavour profiles have worked with flavours that normally don't go together?
Flavour profiles
Started by
lizziee
, Oct 19 2002 04:59 AM
1 reply to this topic
#2
Heston Blumenthal
-
- participating member
- 53 posts
Posted 20 October 2002 - 09:46 AM
Ok Lizziee, here is a list of a few of them,
Strawberry and coriander
Snails and Beetroot (the flavour molecule that contributes to the earthiness in each of these is the same. It also exists in spinach and baby corn)
Chocolate and pink peppercorn
Carrot and violet (ionone is the main pairing molecule here)
Carrot and coriander
Mango and violet
Pineapple and blue cheese (careful as the cheese needs a certain ketone level)
Caraway and lavender are surprisingly interchangeable
Cauliflower (caramelised) and cocoa
Liver and Jasmine (similar sulphur compounds
Cooked cheese (like parmesan and gruyere) and honey (with a slightly chestnut character)
Banana and parsley
Harissa (chilli paste) and dried apricot
I hope that this give you a "taster"
Strawberry and coriander
Snails and Beetroot (the flavour molecule that contributes to the earthiness in each of these is the same. It also exists in spinach and baby corn)
Chocolate and pink peppercorn
Carrot and violet (ionone is the main pairing molecule here)
Carrot and coriander
Mango and violet
Pineapple and blue cheese (careful as the cheese needs a certain ketone level)
Caraway and lavender are surprisingly interchangeable
Cauliflower (caramelised) and cocoa
Liver and Jasmine (similar sulphur compounds
Cooked cheese (like parmesan and gruyere) and honey (with a slightly chestnut character)
Banana and parsley
Harissa (chilli paste) and dried apricot
I hope that this give you a "taster"
