Hello all,
just a quick one.
We’ve been on the way from Bremen via Gibraltar, arriving in Nice tomorrow evening. The first couple of days, the ocean has been quite gentle with us. Then the wind and currents have picked up and we had to place nonskid on our counters… Not the perfect environment to play with plated dishes.
On our stop in Gibraltar I also bought my first DSLR camera. Since we have left the “Rock”, the Mediterranean Sea is as we love it: Like glass! We even saw dolphins jumping trough the galley windows. Hopefully one day I will be lucky enough to catch one on camera. So, new camera, perfect sailing condition and my Alinea cookbook asked me to make a little dessert.
I chose this Grand Achatz inspired dish because I wanted to play with Tapioca Maltodextrin, which allows to create powders from various liquids. In this recipe it is used for olive oil vanilla powder. Second, I always wanted to try olive oil ice cream.
The crew was like: What’s this? I explained: “It’s olive oil ice cream and orange sherbet with almond sablé, chamomile pudding, olive oil vanilla powder and basil.” They just looked at me with a stare… I know it sounds weird, but the flavors all work and the texture is amazing with the powder. The platter was empty really fast 🙂
Chef Remo
Luxury Yacht Cuisine 