The Bar Chef by Frankie Solarik

Author:Frankie Solarik [Solarik, Frankie]
Language: eng
Format: epub
ISBN: 9781443419055
Publisher: HarperCollins Canada
Published: 2013-06-12T04:00:00+00:00

CACAO EARTH

½ cup (50 g) cacao nibs

In food processor, process cacao nibs at high speed until soil-like in texture. Transfer to airtight container and store at room temperature. Will keep indefinitely.

PEAR DISCS

1 ripe Bartlett pear, unpeeled

Cut pear into slices 1/3-inch (8 mm) thick. Using 3/4-inch (2 cm) diameter ring mould, cut 5 discs, being careful not to include any core or seeds.

CEDAR AIR

3 cups (750 mL) water

8 drops food-grade Virginia cedar hydrosol

0.8 g Texturas Lecite (soy lecithin)

In bowl, combine water and cedar hydrosol. (Cedar hydrosol should only be ingested when diluted and used in very small amounts.) Add soy lecithin and, using immersion blender, blend until lecithin is dissolved completely. Raise blender to surface of liquid and blend until frothy. Set aside for 1 minute to set, then serve immediately.

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