Tuile plating

Sweet and sour orange meets sweet nutty almond and floral lavender in a variety of temperatures and textures in this fun dessert. Though nothing in this is hard to make on its own, there are a lot of components. Thankfully many can be prepared in advance for an easy assembly and serving. I like to make everything but the marshmallow topping up a day or two in advance.

Tender and sweet scallops pair well with a smoky and rich sauce flavored with Lapsang Souchong, which is a black tea smoke dried over a pinewood fire. The end result is reminiscent of bacon with some astringency to cut the rich sauce. Carrot puree adds more sweetness and a silky texture while crisp lemon marinated radish rounds add some brightness and acidity. Pea shoots add a freshness and some chili tuiles add a touch of heat and crunch. The carrot puree and tuiles can be made up days…

Credit to @chefjamesuk Flavours which pair together perfectly- dark chocolate cremeux, aerated white chocolate, orange tuile, blood orange sorbet @dogandpickle @chef.dave_85 . Please Like and Comment below and remember to check out and follow the original poster “Tag” @chefselection into your posts, they show up in our tagged section, we repost our favourites from there […]

This simple recipe is definitely one to add to your savoury garnishing repertoire. It's easy to put together and the paste keeps a couple of weeks in the fridge so you can bake fresh tuiles as you need them. With these tuiles you can effortlessly introduce a crunch component to your entrée dishes, appetizers, salads or even a main course - a versatile touch that will elevate your culinary creations. Ingredients: * 30g (1oz) egg white * 20g (1 1/2 tablespoons) parmesan cheese * 15g (1 1/4

There can't be anything possibly wrong with this..mmmmmmmmm Pumpkin Creme Brulee w/ Pumpkin Tuile