Pierre Herme has created a sort of wasabi-grapefruit parfait. Really interesting idea. He begins with a wasabi gelee, followed by some fresh grapefruit and grapefruit confit, then a layer of marscapone and wasabi creme angalaise, topped with pistachios.
The video is entirely in French, but watch it anyway. I understood quite a bit and I haven't spoken French in years.
Thanks to Clotilde for the link
Wednesday, January 14, 2009
Pierre Herme's Emotion Wasabi et Pamplemousse
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