Sensor Evaluation

The sensor evaluation blog that I have created is a taste of vermicelli pudding with candied ginger and melon bittered with coffee decoction and garnished with a sugar net on the rim to give a caramel fragrance to it. I toasted the vermicelli in clarified butter (ghee), for little saltiness. Then added milk and sugar, simmer it till the milk becomes thick and vermicelli gets cooked properly. With some candied ginger and melon and drizzled coffee decoction for some bitterness to a sweet dish.

This dish is unique for me because the pudding has an amazing toasted salty flavour, with the mild sweetness from milk and sugar. the coffee decoction drizzle is giving an aroma of coffee with little bitter taste to the dish, which goes well with the sweetness of the pudding and pungency of candied ginger. Sugar net is just an edible garnish which gives a caramel aroma to the dish. another thing that could be done was to smoke the class with toffee flavour to get an amazing experience. This dish is made to experience an amazing balance of all your taste buds and different textures in a single dish.

I learned a lot about my palette after trying this dish, which has changed my perspective about desserts, and I would love to have this dish after my lunch or dinner. Certain flours of coffee could have been replaced with bitter chocolate, which can give a better experience to have.

Here is a breakdown of steps to prepare this dish.

List of ingredients

preparation of the dish

The pudding was poured in the glass piping hot. Candied ginger and melon has been rubbed on the rim to give the flavor and left it there with a sugar net and then the coffee has been drizzled over the top.