Go to the Recipe: Rigatoni with chocolate chantilly, apricot, basil
This dish while sounding fancy with your gel, puree and chantilly does not to me have a formative basis. Where is the centralized theme? A protein or a vegetable. Perhaps if you used some duck confit and added some spices to the "chantilly", I'd also skip the dried rigatoni if I were going for something this "out-of-the-box." Just another excuse to play with interesting ideas, (gels, xantham purees, and chocolate "mousse") without really putting any thought into. I'd recommend examining your influences for conceiving this and perhaps rebuild it with a little more insight. And I don't see any salt in this entire dish at all. So again, I implore you to revisit the basics. Perhaps braised duck legs with chocolate infused sage and roasted shallot cream with lemon apricot chutney and served with rigatoni and basil chiffonade? Just to get your juices flowing...
