Sunday Supper #10

29 March 2009

Spring “Carrot Soup.”
Carrot Spheres. Candied Fennel. Orange Froth. Fennel Oil.

Warm Asparagus Salad
Fried Egg. Lemon. Parmesan.

English Pea Risotto.
Crispy Prosciutto. Mascarpone.

Slow Roasted Lamb Loin.
White Bean Puree. Braised Pistachios.

Rhubarb Panna Cotta and Sorbet.
Seared Shortbread Puree. Yogurt. Rhubarb Pearls.

3 thoughts on “Sunday Supper #10”

  1. i juiced rhubarb and cooked it with some sugar and lemon zest. strained it. combined it with gelatin and boiled to dissolve.

    then before the mix cooled to the point of gelling (roughly 70-80 degrees F), dropped it into some cold oil thru a squeeze bottle so it would set into little round balls.

    honestly, i forget about them until the very last second and they look a bit sloppy. i always forget one element.

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