Stewed Cherries, Cherry Blossom Gelee & Foam, Cherry Gastrique, Quinoa Crisps, White & Dark Chocolate
The quinoa wound up changing to amarath as one of our pastry assistants had a great Mexican recipe she adapted for us. Although it has a ring, the quinoa crips (cooked in maple syrup) were too much like bird seed. The cherry blossom tea is gelled onto the plate and the gastrique is made from [...]
