Panna cotta with pulverised pistachio.
With rosemary salt and Turkish pistachio.
Contains no sugar.
Reusing the soya sauce with chicken from the other day. Just added chard, mung bean noodles and more Laoganma (Sichuan chillies in oil).
Turkish eggs and yogurt.
The lovely colour comes from paprika powder, butter and olive oil.
Figs and sabayon (and Grand Marnier).
Green figs keep their shape better but I prefer the other kind. (Broke the lid of the tea cup last week...)
How it's done:
Camera is more than 10 years old.
Check out my high-end set-up: silver paper covered cardboard and clamps to hold it straight. The other side is an old binder. Or anything that can stand straight up, really.
My flash diffuser is a plastic cup... I positioned the camera like this so you could see everything (the reflectors and the food being shot).
So there.
