A few things I look for in a perfectly balanced lemon tart: a thick and chewy buttery crust, a super strong tart citrus center (not much sugar added at all), and something creamy laying over the surface of it all, as a 1:1 ratio of citrus to cream. It’s this series of layers that’s just insanely tempting, once one scoop is scraped from the plate, there can’t not be a third or fourth and fifth. I […]
Gruyere Broth // Makes 2 cups 3 cups water 3 oz gruyere cheese, roughy sliced 1 leek, stalk only, sliced 1 tsp salt * 1 square sheet cheesecloth and kitchen twine Roughly slice or chop the gruyere and place onto a square cut of cheesecloth, secure it with kitchen twine, and set aside. In a small sauce pot, over medium heat, combine the water, cheese sachet, leeks, and salt. Let the contents simmer for about […]
Recipe can be found here.
Grapefruit, pomegranate, and champagne sorbet