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Deconstructed Tiramisu
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- Опубліковано 10 тра 2011
- Pastry Chef Michael Laiskonis, of Le Bernardin in New York City, uses the iSi Gourmet Whip Plus with the iSi Injector Tips to create a delicious deconstructed tiramisu.
Remarkable! I love watching Mr. Laiskonis making his stunning delicacies ❤️
Reminds me of molecular gastronomy..
Either way, I love the end results of the efforts these individuals put forth.
What is this,food for ants?
Omg I don't think I could finish this huge portion
Sandy Sestra 🤣😂
Well usually things like this dessert are the last course in a 6 or more course menu, so you gonna have you stomach filled before.
hmm...i think i still prefer a "constructed" tiramisu.
Wonderful clip! Very innovative and useful tools. Beautiful presentation, too bad UA-cam doesn't allow for taste testing! I bet the textures in that dish are delightful
j'aime bien l'idée des petits tubes! on peut les remplir avec ce qu'on veut
Actually turning siphon upside down won't do anything part from blasting nitrogen into cream mix cold gasses are heavy and they won't go up but since it's moving from high to low pressure zone it might be blasted through the cream mix which maybe is strong enough to go through the cream
That was awesome, wow!
So a cake type dipped in rum and cylinders of mascarpone with a sugar crust and spots of various sauses. I know ppl will eat that thing and say mmm ,so good.but in reality its a Chantilly with sugar and cake. And i dont think it tastes that unique .
Nice artwork
tiraMEEso. MarcarPOWN
lmao
+thehaircrow that was really bugging me.
is it necessary to put the whip cream or can you do with eggyolk instead?
Wow, that's incredible.
What type of mold is used to make the coffee caramel tubes? I tried cannoli forms but they were too large. Maybe mini cannoli forms?
a cylindrical thing. like a utensil handle
and the sizes of the rectangle?
He didn't say the amount of the fondant, isomalt and the glycose. Does anybody knows?
nice!
Any idea of how much are the proportions for of fondant, glucose n isomalt for the tubes. Thanx
equal parts
beauty. . . .
Toronto, On
At least you won't get fat.
there is the italian original recipe of the tiramisù for siphon
is it possible to have the recipe?
got it Thank you!
where from?
I could eat 100 of em. Whats this, kids menu?
when your eating at this kinda resturant youve had so many courses you dont want more
I don't think it matters how words are pronounced since Italians, English, and U.S. Americans, for example, pronounce them differently. To me it's like an indicator of where the person came from; this case he's American. :)
Ain't language fun? :D
i need to know what is the name of the component I don´t understand what he says if Cocoa Pandajan o what... HELP PLEASE
+Johnny Pellecer "pan de jengibre" He is saying pan de jen for short. it's just like a pound cake.
+fadedsmile pan de jengibre is gingerbread in the traditional form (cakey) not the biscuits type associated with American gingerbread men/houses
Thanks you very much :)
PAINTuRED thanks for the clarification! :)
hi!!! anyone speaking better english than I (or understanding it) could write me down the ingredients please? there are some words I could not get. As per the directions, I think visually got it... thanks!
Beautiful presentation. Love the video. A quick search led me to the full recipe: www.starchefs.com/product_education/iSi/whipper/html/recipe-tiramisu-michael-laiskonis.shtml, but without the video would never be able to duplicate absent a culinary arts degree. Thank you for providing the tools to create such an awe-inspiring dish.
you should use alls ingredients of original recipe if you want to create something deconstructed......you add cream, and do not use egg yolks.......
that's not even tiramisu, its not that hard to deconstruct tiramisu with its original recipe. Its depending on your creativity how to combine and stack them up together.
Maybe it's good but is not italian original recipe that is the invention of the collega
Yeah eum wtf was that
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this is not very useful without explaining how to make all those other components!
Is it just me or is how he pronounces Mascapone really grating? It's like how you yanks pronounce oregano! Butcher any language you utter...english included!