Five Spiced Duck Tortellini with a Beetroot Espuma and Blood Orange Caramel.
I had a bit of a nightmare with my pasta on this one. The flat was so hot and we've also lost the clamp for the pasta machine. I almost threw everything in the bin and ordered a pizza. In the end I got a decent result although my tortellini didn't stand up straight like it usually does...hence the reason I ended up plating in a bowl...improvisation ?
The beetroot espuma was lovely though and we used it for several dishes that week. Its basically beetroots that have been sweated then blitzed until smooth. The mixture is heated and seasoned and a gelatin leaf is added. As it cools add some double cream and pour into a cream whipper. Cool, charge and shake and then splooge it on your plate. Watch out though, if you hold the whipper at the wrong angle you could face beetroot flying out at all angles as far as the other side of the room. I'll leave it up to you to decide weather that actually happened here or not.
This s very interesting! One of our Chefs loved this one. he does not exactly see the tortellini actually looks like twisted flat noodles? anyway, the presentation is artful! best, s
Posted by: s. stockwell | May 23, 2009 at 05:51 PM
Nice to hear your decorating the flat. I just french trimmed two fingers!!
...and true to style after reading this I'm hungry, nice work.
Posted by: Tristan. | May 24, 2009 at 11:20 PM
Dude, make sure you keep a layer of fat on there so they don't fall off.
Posted by: thewaroncookbooks | May 25, 2009 at 12:20 AM
Wow - fancy but pretty dish!
Posted by: Danica | May 25, 2009 at 10:46 PM