#ChefLamon There is a saying that stayed with me since the first time that I read it that says “the tougher the battle, the sweeter the victory”. That is why I say that this might be the sweetest dessert I have ever come up with. . . I came to chefryanpierce (my CDC), with an idea for a dessert that was not only about the flavor but also the textures. For the flavor we didn’t have much problem, but the texture...that was a whole different story...I always say that you must understand the chemistry behind cooking to be able to create with no limits: ingredients react to other ingredients, to temperatures, to time and only by understanding and knowing how to manipulate those reactions is that you will be able to head towards the right directions when creating a new dish. It is crucial to be in full control of the situation to really manipulate flavor, aroma, texture and color at your will. Let me introduce you to the Hibiscus creme caramel with lavender creme anglaise and hibiscus puff r...