The base of the dish is corn cob stock...gelled. Next to that a popcorn polenta, crispy pig tail and a basil infused toffee. A tuile is made from the pork tail stock... fried in a teflon pan until crispy. Lardo and milk skin are draped over the polenta and corn kernels. Cruze dairy buttermilk is then poured table side.....not pictured here.
looks quite tasty. thanks for sharing the process
ReplyDeleteIt was great being the first to get this in the dining room! Thanks for an astonishing tasting.
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