Friday, 7 November 2008 by Hock
Super freezing avocados
It is an amazingly simple task when it comes to blending super frozen items into a fine snow (vivid green coloured snow in this case) especially when you take food close to -196°C in a matter of minutes. The powder/snow that we created made a great finish for a tomato hops broth with a garnish of pure halloumi noodle which we also blended and bound with a percentage of Methocel A15C to form a wonderful salty cheesy take on pasta.
Another cool use for LN2 is its ability to turn liquids into little pearls of yumminess, coconut pearls in this case. We used our mighty Pacojet to spin 100% pure frozen Thai mangos into a creamy sorbet then finished this little pre-dessert with coconut pearls made from fresh Thai coconut cream and then finished the shot glass with freeze dried "organic" banana granules which of course came from Switzerland.
Soft shell crab salad (from the same menu)
Chocolate chestnut dessert, cocoa nib ice cream (also from the same menu)
Chef Rongs very cute two year old son seemed to enjoy the cocoa nib ice cream.