The liquid filled hot foie gras--while successful--opened new doors for us. I was asked if I could make the center molten, not just a runny vinaigrette. Why? Two important counsels had the same answer; so you can taste everything separately and together. I listened. As some may know, my culinary improvisations come about based on ingredients on hand and current inspirations. While ultimately I plan to make a molten foie gras, I figured I could test theories on ingredients less indulgent but equally delicious. Today saw the emergence of a warm cauliflower timbale with a molten passionfruit center.
