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This blog began way back in Spring 2011, with a peek at one of several nature-inspired desserts I was developing. A little further down the road and – just in time for autumn – here’s the final dish, tweaked for service and rolling out right now.

Forest Floor: Hazelnut praline parfait pine cone, lemon thyme yoghurt ice cream, malted nut m-cake and chocolate soil, sloe gin berries, yoghurt sherbet snow, sweet cicely.

Visit restaurant allium to find out more…

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First Frost: mint yoghurt ‘ice sheets’ over rose gel, edible flowers, crisp autumn leaf croquant, freeze dried rocks, chocolate soil, sweet cicely, red-veined sorrel

58c prawn / tomato+sriracha jam / tomato water / basil oil

4 hour cold-smoked wild salmon / potato blini / yoghurt / lemon thyme

asparagus / bacon-infused egg yolk gel / pickled radish / parmesan

duck confit / lemon confit / carrot / soy / candied beetroot / nasturtium

miso+maple cured cod / samphire / prosciutto / leek / chive flower

Chocolate-coated pine parfait cone, hazelnut m-cake, pistachio streusel soil, sloe gin ‘berries’, pinenut sherbet, elderflower ice, frozen lemon yoghurt snow, yoghurt powder.

Scribbling, ponderings, and maybe a little food porn…

by Mark Ramshaw

owner at feast for the senses
food design, private catering, consultancy

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