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| ===Experiments=== | ===Experiments=== | ||
| - | * Pear (or nashi) would make for a nice pairing. Also, can I work in some Champagne here? | + | * Pear (or nashi) would make for a nice pairing. Also, can I work in some Champagne here? Maybe in the 求肥 (or at least some rice distillate)? |
| * I tried turning the salsify into あん. This works somewhat, but it's quite some work and you end up with very little あん for a lot of salsify with a very subtle taste. | * I tried turning the salsify into あん. This works somewhat, but it's quite some work and you end up with very little あん for a lot of salsify with a very subtle taste. | ||
| * Also, to replace the burdock sticks, I made bâtons with white chocolate and 味噌 (60 gr white chocolate melted in bain marie, add 30 gr of white chocolate, add 15 gr 1:1 beurre noisette and 味噌-emulsion. Pipe, cool, cut and cover in couverture). They are absolutely fantastic, but they drag the sweet in a very French direction. | * Also, to replace the burdock sticks, I made bâtons with white chocolate and 味噌 (60 gr white chocolate melted in bain marie, add 30 gr of white chocolate, add 15 gr 1:1 beurre noisette and 味噌-emulsion. Pipe, cool, cut and cover in couverture). They are absolutely fantastic, but they drag the sweet in a very French direction. | ||