Custard Spheres

We had the opportunity to revisit the honey custard.  In this case we opted to cast them as spheres rather than cubes.  We have also refined the olive pop rocks a bit.  We now grind the olives, lemon zest and neutral pop rocks in the Pacojet.  The result is a fine, relatively uniform crumble of effervescent olives.  In assembling this dessert we also reached for spice roasted hazelnuts, which we ground in the same manner.  A bit of olive caramel and a few grains of salt completed the preparation.  It is quite delicious, though I can already see a number of evolutions and extrapolations waiting to be developed in the future.