Brown butter pannacotta, spiced biscuits, PX and raisin ice cream by Ben Tish Salt Yard Group in association with Wild Harvest
This is a typical Parsee style simple lamb preparation. It has to be one of my favourites and is also an excellent accompaniment with my all time favourite “Dhan Daar.” Its simplicity is perhaps what gives it the character.
This was one of the first spring menu items to make its way onto the menu. My intension was to take a dish that is seaminglt familiar and introducing one of two ingredients that are not so typical; those two ingredients being the Dried Galangal and Aji Amarillo in the Carrot Mousseline. When initially combining the flavors of Carrot, Ginger, White Wine, and Lemon my thought process veered towards slightly sweet, bright, and almost fruity. That is where the Galangal influenced me to bolster the pungency of the puree. At this point the Mousseline developed a floral characteristic that Aji Amarillo accompanies well without being too spicy.