# @chefpablolamon on Instagram

- **Type:** Image
- **Original URL:** https://www.instagram.com/p/CGIk-gCJShs
- **Gondola URL:** https://gondola.cc/posts/17249761-chefpablolamon-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/74e639114c.jpg
- **Posted:** 2020-10-09T19:10:52.000+00:00
- **Account Owner:** Pablo Lamon (@chefpablolamon) — https://gondola.cc/chefpablolamon

## Caption

#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 rice Attempt #19 (yes, it took me 19 different tries to get it right... but you just can’t settle until you get it right!)
.
.
Hay un dicho que siempre me quedo en la cabeza desde la primera vez que lo lei que dice “mas dura la batalla, mas dulce la victoria”. Por eso es que digo que este debe ser el postre más dulce que he creado en mi vida.   
.
.
La idea de este postre es no solo los sabores sino principalmente sus texturas. Siempre digo, que es muy importante el entender las reacciones químicas que ocurren cuando uno cocina. Solo así es que uno puede crear sin límites. Los ingredientes reaccionan a otros ingredientes, a temperaturas, al tiempo. Es clave estar en control de la situación para realmente poder manipular sabores, aromas, texturas o colores. Les presento el Creme caramel de flor de Jamaica, crema inglesa de lavanda y arroz crocante de flor de Jamaica, Intento N19 (si...me tomo 19 intentos diferentes el llegar al resultado que quería!).
•
•
•
#chef #miami #cookinclasses #cookingtime #cooking #restaurant #food #foodie #foodinspiration #chefs #cheftalk #chefmode #eat #gourmet #gastronomy #foodphotography #gastroart #cuisine #theartofplating #foodart

## Stats

- **Views:** 0
- **Likes:** 114
- **Shares:** 0
- **Comments:** 8

## Tags

foodphotography, chefmode, cheflamon, cheftalk, foodie, miami, gastronomy, chefs, gourmet, restaurant, chef, cuisine, 19, foodinspiration, theartofplating, cookinclasses, gastroart, cookingtime, foodart, cooking, food, eat

---
Copyright (c) Gondola