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Floating Island?

pjm333

By pjm333
in Pastry & Baking

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pjm333

pjm333

Posted
Posted

A customer wants floating Island for a party which I can make but chef wants it to be "special"...I have mostly made it for buffets in a chaffing dish and wanted to know if anyone had any ideas on plating ideas,garnishes etc.. maybe a raspberry or chocolate floating island just something different..thanks in advance.

pat

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rooftop1000

rooftop1000

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How about something tropical? Incorporating coconut into the creamy part should be easy, then garnished with some fruit coulis or reductions.

Hmmm that sounds really good :blink:

tracey

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ludja

ludja

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Well, part of oeufs a la neige's charm is its simplicity--but one nice variation I like is that gven by Lindsey Shere in Chez Panisse Desserts. She flavors the custard with either Meyer lemon or tangerine zest. You can also drizzle some caramel syrup over individual servings just before service if you will be plating the dessert.

A nice accompaniemnet are crisp elegant cookies like almond tuiles, cigarettes or langues de chat. This would up the "special" factor as well. You could go with one type of cookie or an assortment.

Other options for flavoring the custard might be pistachio (steep custard with finely chopped pistachios and strain) or rose geranium.

Edited by ludja (log)

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blais

blais

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Sorry, the website is a bit outdated... reconstructing soon

But we have experimented and continue to, on how to get product to float.

Including using helium with certain gums, like an edible balloon. Maybe Inventolux is already doing this...

But for now we float the merinque, foam, etc. on a pool of liquid nitrogen. Which does make it float and also gives it a crunchy, frozen outside texture. With the anglaise as a liquid center.

I guess thats more like a crashing asteroid.

Maybe a zero gravity box, not that I know what that is...

Good luck...

Richard Blais

www.blaiscuisine.com

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pjm333

pjm333

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  • Topic Starter
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blais,

Thank you..liquid nitrogen huh....thats a new one but great idea..It is for tomorrow so I dont have the first clue where to get any or how to use it but thanks..

pat

Sorry, the website is a bit outdated... reconstructing soon

But we have experimented and continue to, on how to get product to float.

Including using helium with certain gums, like an edible balloon. Maybe Inventolux is already doing this...

But for now we float the merinque, foam, etc. on a pool of liquid nitrogen. Which does make it float and also gives it a crunchy, frozen outside texture. With the anglaise as a liquid center.

I guess thats more like a crashing asteroid.

Maybe a zero gravity box, not that I know what that is...

Good luck...

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