The smallest thing can inspire me. A little message or a postcard from my girlfriend saying she can't wait to see me can put me on top of the world, or even a Justin Timberlake track that I can't get out of my head (yes, I actually think his 20/20 Experience album rocks).
I recently bought a load of books on extremely advanced desserts, and almost every single dessert had a "pulled sugar garnish". I researched how to make it, and I knew I could not become an expert over night. At the time, I was completely worn out from working insane hours at work, and I felt like I was going to have a break down any minute, so I booked a night in a hotel in Shrewsbury and took my books with me. Needless to say, I did in fact become an expert on pulling sugar over night.
The night I came back, I stopped off at Tesco and did some shopping, came home and made my interpretation of Escoffier's Peach Melba. Filled with vanilla ice cream and garnished with edible petals, raspberry powder and pulled sugar - seems so simple.
The colour of the pulled sugar is inspired by my girlfriend's dress ... She has a dress that I will still be dreaming about when I'm in my 70's.
Pulling sugar is actually quite simple, but very difficult to get right (it's scorching hot, too).
I am extremely lucky to be working with Marc Lara, Claire Lara's husband at the moment - courtesy of my shit-hot head chef, Ellis Barrie. Claire Lara, for those of you who don't recognise her name, won Masterchef the Professionals back in 2010, and she has promised to teach me a thing or two on how to perfect this technique. Stay tuned for my blog about this subject.
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