SF Chefs Absinthe – Virginia Miller

Roasted White Chocolate Crémeux from Absinthe
How does one roast white chocolate? For this innovative and irresistible dessert, pastry chef Bill Corbett cooked the white chocolate in a water bath over low temperature to gently toast the mild solids. His method turned the crémeux a pale shade of pumpkin and gave it a caramel flavor. This slightly-sweet pudding accompanied a mild tarragon foam and juicy raspberry compote mixed with a little fennel. Crumbled chocolate cookies stepped in for crunch