Daily food & travel inspiration in your inbox

Chefs Charles-Antoine Crete & Cheryl Johnson of the Montreal Plaza Restaurant have created a 'dry salad' like none you've ever seen, made of seasonal fruit chips, sorbet and a white chocolate mousse. The dry salad is cold, creamy, crunchy and fruity.

Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox

Transcript

- The Dry Salad was a concept that we came up with before we even knew what it was. I think that dry salad is a dish very much like the restaurant. It's fun, it's always evolving, and all together just makes sense. - I'm Cheryl Johnson, and I'm a chef at Montreal Plaza in Montreal, Quebec, Canada. - We tried to remember all the stupid things that we say, and we were hoping that one day the dry salad would come back and it would just make sense. - [Cheryl] For the raspberry sorbet, we put the puree in the blender, we add lemon juice, we add sugar, we blend it all together until it's a nice smooth consistency. - When it comes out of the Pacojet, it's a nice airy, fluffy consistency, super smooth and ready to use. We wanted a light, airy texture into the dish, so we took the white chocolate mousse, but it into an ISI container-- - We take this mixture, we cool it on an ice bath, make sure it's nicely emulsified, to make sure that it doesn't break. - Once the yogurt is fully incorporated, we take this whole mixture, and we pour it into the ISI container. Make sure that all the parts are properly placed into the ISI container, close it really well, add the two cartridges of NO2, and shake until it's ready. Let it rest for an hour, and then after you have this perfect, beautiful, light, airy white chocolate mousse. The dry salad is like crispy fruit chips, and it add the nice crunchy, fruity texture to the dish. First thing is we separate the egg white and the egg yolk, we place the egg white into a blender, we add the fruit puree, we blend that until it's nicely homogenous and smooth, and we take and we spread onto a Silpat. - Once we make the crusts onto the pat, we put it into the oven until it's dry to the touch and not sticky. Once it's dry, we take the tray out of the oven, we flip the Silpat onto the counter and peal the Silpat off of the dry salad. - We take the dry salad and we sprinkle it on the top of the white chocolate mousse and then we finish it with a quenelle of the berry sorbet. And there you have the current version of Montreal Plaza's Dry Salad. - Inside you have the fresh fruit, you have the light airy mousse, you have the crispy fruit crisp, and the fresh sorbet. - You stole my answer. - Yeah. - What make it special is it's a constant reminder of how stupid we are, and how smart we are at the same time. - It's a good representation of who we are. It's all things put together that just makes sense.