Today, I had the honor of working with a very talented chef at Blue Plate Catering. This dessert was photographed for a trade/industry magazine. What is it you ask? Honey ice cream with lemon confit and chamomile tea gelee, garnished with a fried acorn squash chip and white chocolate "honeycomb". DELICIOUS!
Friday, December 10, 2010
Blue Plate Catering
Today, I had the honor of working with a very talented chef at Blue Plate Catering. This dessert was photographed for a trade/industry magazine. What is it you ask? Honey ice cream with lemon confit and chamomile tea gelee, garnished with a fried acorn squash chip and white chocolate "honeycomb". DELICIOUS!
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