As we were working on Modernist Cuisine, we kept adding more and more to it. We could have kept adding to it, but then it never would have been finished. For the most part, we didn’t cover pastry, desserts, and baked goods. A few recipes of that kind did make it into the book, like our Pistachio Gelato and Sous Vide Lemon Curd. We’ve served both of them at our lab dinners and other events. Often, we’ll use the lemon curd to top off an Earl Grey posset.
Even though Modernist Cuisine was published almost a year ago, we’re still developing new recipes–and now there are no restrictions on the directions we can pursue. That is how we came up with the idea of using freeze-dried raspberries to make a sablé. It is a wonderful vehicle for the lemon curd.
Nathan Myhrvold, coauthor of Modernist Cuisine and Modernist Cuisine at Home