hazelnut meringue, coconut-guava-vanilla bean sorbet, tropical fruit salsa of mango, pomegranate seeds, pineapple, lime leaf, ginger, fresh coriander {cilantro}, palm sugar, mint, galangal and lemongrass.
shuna fish lydon
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08 November 2009
plated dessert III - tropical_meringue
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Fan-freakin-tastic.
Posted by: kevin {@cookerguy } | 08 November 2009 at 12:20 PM
Hee hee, the dessert that Afif didn't want to try because he doesn't like hazelnuts, but then I barely got him to relinquish a couple of spoonfuls to me once he tried it. And then pffft, it was gone. xo
Posted by: Hilda | 08 November 2009 at 12:35 PM
Shuna, your plates are always so beautifully done which brings up a thought: how does a dessert or even savory chef learn the techniques of plating ie what looks appealing, what the current trends are in plating styles etc...?
Posted by: Natalie Sztern | 08 November 2009 at 01:02 PM
Yum!!!!!!! Love that beautiful bowl, too. Welcome back to les etats-unis, Shuna.
Posted by: kthln | 08 November 2009 at 09:27 PM
Galangal is magic. I bought it once by mistake, thinking it was standard fresh ginger. My life was never the same again...and I mean that in the best possible way.
Posted by: Amanda | 09 November 2009 at 08:06 PM