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shortribs polenta and an aerated desert

tshewman

24hr shortribs with smoked bbq demi glaze, maitake mushrooms, toasted corn stock polenta with carrot greens pesto and charred brussel sprouts. For desert, aerated chocolate hazelnut (think airy nutella), roasted banana/brandy banana bread (inspired by development chef Nick Gavin of CS and heston blumenthal) with vanilla butter.

1. Short ribs, olenta, maitake and brussel sprouts

2. Aerated chocolate hazelnut

3. Aerated chocolate hazelnut with banana bread and vanilla butter

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Comments

bkeene12

That chocolate hazelnut topping looks amazing- how did you make it?

tshewman

A week or two ago, I made Heston's exploding chocolate gateau by request. It calls for choc &vegetable oil for the flocking (sprayed with a paint gun). Having done the cake a few times, I used hazelnut oil instead of a neutral oil. The downside is I had ALLOT of leftover. Having made heston's aerated chocolate previously which calls for chocolate and oil, and having the leftover, I took a chance at trying it with the leftover. The downside is there is allot of additional oil in the flocking than is called for in the aerated desert and there was no-way to know how much oil vs chocolate I was left with....so long winded way of saying I took a chance by using a 4oz mason jar knowing if it worked, I would have a great signle serving. So, I melted the hazelnut oil/chocolate mixture, put it in a warm siphon (per H's aerated choclate) and dispensed it into the jars sitting in the vacuum, put the lids on finger tip tight, pulled the vacuum and let it set for about an hour. 3 of the 4 worked (I only needed 3 so I lucked out). To do over again, I would use the proper ratio, but to be frank, I got lucky. Hope that helps.