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How did the chef make it?

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How did the chef make it?

ponocat | Oct 29, 2008 11:42 AM

Recently I ate at L'Utopie in Quebec City. One of the things I was served was a "celeraic ball" that was a one-inch diameter sphere that was a firm "crust" on the outside (not crispy) and molten on the inside. The same technique of making a ball with a thick, liquidy center was used on the dessert. I tried to find out how it was done, but the kitchen wasn't sharing. Anyone out there know how this is done?

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