Frozen Iceberg
Posted by Bryan Voltaggio on Apr 23, 2010

Hey Everyone,

Both Michael and I love taking classics and adding modern twists – whether it’s with technique or preparation. For example, I remember a classic dessert at Aureole in New York when I worked there as a pastry cook - The Floating Island.  This dish is classically a baked meringue that is served either filled or "floating” in or on a coulis. The texture is soft and typically room temperature or even warm. Inspired by both Michael's new interpretation of his frozen chocolate souffle and the thought of the classic floating island I immediately thought of the Frozen Coconut Iceberg; similar flavors that could be served in opposite hemispheres.

Here’s a short clip of me preparing the “Frozen Iceberg” and I think it’s a really good representation of how exciting it is to take something we all know and love, maintain its original intent and flavor combination, but also give it new life with modern technique and unexpected twists. Michael serves a frozen chocolate souflee on the menu currently at Langham, so if you’re in or around Pasadena, check it out.

Have any of you out there experimented with liquid nitrogen?  Or with taking a classic and creating something modern? We love reading your comments in the forum here, so please share.

Thanks for supporting us, you guys. You're really creating a great community here on the site and we both appreciate it.

Have a great weekend.

Cheers,

Bryan

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  • Categories: Videos , Voltaggio Brothers
  • LMH
  • Apr 24, 2010
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Great segment, I love traditional floating island, and your version looks way cool!  Good job in the interview, too.

For some reason I am not getting email notifications anymore for most of Brian's new posts.  I get them for all of Michael's, but I haven't gotten any for the last several of Bryan's posts.  Is anyone else experiencing this?
looks good
this is a great interpretation of a classic. i am in the same boat as u chef, i love deconstructing classic flavour profiles and reconstructing them with new techniques. a long the lines of your frozen iceberg i recentlly created a rift on s'mores, roasted marshmallow panna cotta, chocolate sea salt crumb and a graham cracker flavoured whipped cream. 
Great video -- looks delightful and refreshing!  And may I just note -- it's lovely how relaxed you are on camera!  Congrats... you're an on-camera pro :)
Great presentation Chef, love the idea of dry caramel.
Awesome video, Bryan.  You are an absolute genius at all aspects of food.
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