The Brie element on this dish is showcasing a modern technique called reverse spherefication. We incorporate Calcium Lactate into the Thyme infused, Milk and melted Brie mixture. We freeze this mixture in hemispheric molds, then drop the frozen Brie domes into a warm water bath of Sodium Alginate, an Algae derivative. The result after if thaws completely is a sphere that is gelled on the outside, while the inside remains liquid – similar to an Egg Yolk. The effect of having the sphere “pop” in your mouth, is an incredible sensation. We decided to counter-balance the Brie with the floral, sweet and acid Quince preserve. This preserve was actually made by Chef Terry’s Mother, by Quince grown in her own garden!! Then add the crunch from the Crostini and you have a full flavour and textural experience!!
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