The Swiss have a penchant for gadgetry, which is probably why I am so fond of their customs and traditions. A devise called a girolle is used specifically to cut this cheese into beautiful, thin ruffles. The cheese has a sharp and intense flavor, quite nutty and salty, with sweet fruity notes, so these light curls of cheese are an appropriate means of approaching it without being overwhelmed. I thought this unique appearance would be the perfect way to start serving a composed cheese plate.
Tuesday, April 19, 2011
Sunday, April 3, 2011
I've never had much of a sweet tooth. I don't regard sugar as a flavor of it's own, and I think too much sugar tends to hide the natural flavor of other ingredients. I found that adding salt enhances not only the natural flavors, but also the perception of sweetness, without actually adding more sugar. Most people have experienced an extreme of this in salted caramels, something that has an awful lot of sugar in it, but the salt brings out the richness of caramelization. A salted caramel seems more satisfying because it's not just sweetness we taste anymore.
Now, I can focus on bringing these elements together in pleasing varieties of texture and temperature. This chocolate cake is served with a frozen parsnip custard, which is covered with a warm roasted white chocolate ganache, and sliced parsnips that have been poached in milk and honey. Roasted white chocolate tastes like dulce de leche, with all the caramelization and only half the sugar. It makes a nice bridge for the creamy parsnips and the rich dark chocolate. The alternating layers of warm and cold are refreshing and surprising.
As for the Milk Itself