Experimental Dessert ideas.
I've been planning out some desserts for the past few months and trying to develop an idea for some rather interesting and experimental dishes, and I'd like to bounce the ideas off you guys before I start my experiments.
The first idea I had was while I was studying hospitality at TAFE, which is a dessert using chilled fried fish.
I need it chilled and icy because that's the texture I want the fish to have, a kind of icy, crystalline texture with a sweetened fish, most likely served with a caramel sauce.
The second idea came today when I was in the kitchen during service, talking about chicken stock, and one of the chefs said (after I inquired) that there were no desserts using chicken stock or chicken. I thought, "Why the hell not?!"
So that is my new project.
Does anybody have any suggestions how chicken stock could be used in a dessert? And advice or tips on the fish dessert, particularly what fish would be good (I was currently thinking of King George Whiting)