At times I am driven by what is possible. I have been wanting to shape puddings. I have been looking to see if we can capture the taste and texture of a cauliflower purée in a square mold. I have failed many times. On Friday, we were able to harness structure and integrate the taste and texture we were looking for. The cauliflower cube was served chilled with a dollop of smoked Steelhead trout roe. Now with the cube under our belt, I am hoping to explore the possibilities with other vegetable purées and puddings.
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