Pastry Chef Jordan Kahn, Varietal, New York City Chef Kahn serves the combination of cured rhubarb, white asparagus ice cream, black licorice cake, verbena gel, yogurt cream, frozen bitters, black licorice pate de fruit and squid ink syrup, garnished with black licorice powder and fennel fronds. WHITE ASPARAGUS ICE CREAM: 1 kg whole milk 400 g white asparagus, peeled 200 g sugar 5 g dextrose 14 g glucose powder 2 g xanthan gum 1 1 ⁄2 sheets gelatin, bloomed 10 g nonfat ...
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