Almond Dacquoise, Chocolate Cremeux, Whipped Ganache, Almond and Miso Ice Cream- Chef Recipe by Geoff Abel
The trick to this recipe is sourcing high-quality chocolate. The dessert will only be as good as ...
7kg snapper bones, cleaned
1.5kg brown onions
15g white pepper corn
11g coriander seed
10g kaffir lime leaf
100g fresh bay leaf
Cover bones with water, vegetables and kombu. Bring to the oil, add the remainder of ingredients and simmer for one hour.
Strain and freeze in trays. Defrost through cheese cloth.
Reduce with fresh bay leaves until desired flavour is reached. Season with salt.
Finish the dish with bay leaf oil and serve with charred crackers, butter and caviar.
Credits: Momofuku Seiobo
Photo Credits: Momofuku Seiobo