peach

this is the practice run...tomorrow refined!....but still organic
we've taken the liquid sable idea one step furter by adding it to liquid nitrogen and powdering it. the high fat content turns it back to puree in the mouth. the second powder is a peach crostada that we puree with the liquid from the peaches cooked in the gastrovac. it is also dropped in and frozen on the outside for a coulant effect. bergamont tea ice cream, maca, red bell pepper mousse and citrus marigold