Brieana Greenway

Brieana Greenway

Brieana Greenway
More ideas from Brieana
Het ziet er prachtig uit en klinkt verrukkelijk! Blueberry-mascarpone-anise-camomile-sesame seeds. They fit nice into the Foodpairing tree of Blueberry :)

Het ziet er prachtig uit en klinkt verrukkelijk! Blueberry-mascarpone-anise-camomile-sesame seeds. They fit nice into the Foodpairing tree of Blueberry :)

"Rhubarb Binchotan". A molecular gastronomy dessert that mimics Japanese white charcoal made from the ubame oak, made by dipping a freeze-dried rhubarb baton into black-tinted white chocolate, and dusted with cardamom ash. The dish was created by molecular gastronomy chef Jose Andres at his restaurant minibar in Washington DC. Photo by Greg Powers.

"Rhubarb Binchotan". A molecular gastronomy dessert that mimics Japanese white charcoal made from the ubame oak, made by dipping a freeze-dried rhubarb baton into black-tinted white chocolate, and dusted with cardamom ash. The dish was created by molecular gastronomy chef Jose Andres at his restaurant minibar in Washington DC. Photo by Greg Powers.

Lavender marshmallows with sesame ice cream and lavender foam by chef David Muñoz of restaurant DiverXO from Madrid, Spain #TheArtOfPlating

Lavender marshmallows with sesame ice cream and lavender foam by chef David Muñoz of restaurant DiverXO from Madrid, Spain #TheArtOfPlating

Blueberry, pistachio, chocolate & violet. Great dessert uploaded by @chefgustavsson #gastroart

Blueberry, pistachio, chocolate & violet. Great dessert uploaded by @chefgustavsson #gastroart

White peach charred and marinated in basil and honeysuckle sugar syrup, lemon…

White peach charred and marinated in basil and honeysuckle sugar syrup, lemon…

Saffron pannacotta, green grapes, meringues, strawberry, pistachio praline, apricot puree - The ChefsTalk Project

Saffron pannacotta, green grapes, meringues, strawberry, pistachio praline, apricot puree - The ChefsTalk Project