metropastrykid
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Posts posted by metropastrykid
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i like them with a white chocolate mousse. i've been serving a raspberry sherbet at my restaurant. it's fun. kinda retro.
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i would find a basic batter recipe, and substitute coconut milk for the milk in the recipe. you could either batter them, fry them before service, then on the pickup throw them in the oven to re-heat, or you could purchase a small tabletop fryer. sometimes called a frydaddy, or fry all. available at smiths, or walmart, anywhere really. i would suggest the second, so that they're as fresh as possible.
mathew
Has anyone made dessert pasta?
in Pastry & Baking
Posted
hi.
i haven't made it personally, but have tasted it in nyc restaurants. at gramercy tavern, i had a cannelloni filled with pears and ricotta with thyme ice cream. i didn't like it very much. however, johnny iuzzini @ jean george does a chocolate pasta with chocolate goat cheese that seems more apealing. there's a recipe for some kind of dessert pasta in charlie trotter's dessert book.
cheers,
mathew