Botanical Raindrop Cake: Encapsulating Spring

My students were commissioned to produce a plant-based, four-course seasonal dinner final project as part of their culinary coursework. They chose to zero-in on the emergent Spring season— plating up relevant flavors, shapes, produce and color.

The finale was a raindrop cake sculpted from the school’s hyperlocal micro green & micro blossom hydroponic farm selection, skillfully suspended in agar and water. The raindrops were sturdy enough to plate, but true to nature in that they dissolved once sampled.

The dishes were a celebration of seasonality, student achievement, and the manipulation of roots, flowers, leaves, seeds & grains into elevated cuisine. I was both impressed and enchanted by it all.

Amuse Bouche:

Sesame Crusted Almond ‘Mozz’ Spheres with Wasabi Mousse

Starter:

Beet Carpaccio with Grilled Scallion Vinaigrette, Parsnip ‘Crema’, Pickled Radishes & Taro Crisps

Soup:

Carrot Lemongrass Soup with Baked Nordic Seed Crackers

Main:

Lemon Tofu ‘Ricotta’ & Spinach Herb Ravioli with Seared Portobellos & Sun Dried Tomato Ragu

Palate Cleanser:

Limoncello & Orange Blossom Scented Granita

Dessert:

Botanical Raindrop Cake with Chocolate & Strawberry Piping Creams & Lemon Basil Infused Agave