Rainbow Jello Dessert Recipes

Via  Molecular Gastronomy Non biologic nor natural but beautiful   Ingredients 7 sm. pkgs. sugar free Jello* 1 (15 oz.) can evaporated skim milk *(2 lime, 2 lemon, 1 strawberry, 1 orange, 1 raspberry). Procedure Mix lime Jello and 1 cup boiling water. Dissolve 15 minutes. Add 1/2 cup cold water. Pour in 9 x [...]

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Rum Caviar tutorial : To drink or taste on dessert

Via  Molecular Gastronomy Fill your tall, narrow glass with vegetable oil. The taller your glass is, the better it will work, because this is what the hot rum mixture needs to travel through to cool off and solidify. If the glass is too short, the spheres may join at the bottom and you’ll have one [...]

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Yogurt Ravioles – Molecular Gastronomy recipe

Dissolve the sodium alginate in 2 cups of water with a hand blender or an egg beater. Refrigerate for 15 minutes.Dissolve the calcium lactate in the milk with a spoon and mix in the yogurt. Using a measuring spoon, deposit small quantities of this yogurt into the sodium alginate bath. Let sit for 3 minutes. [...]

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“How to” Make Infusion Oils.

By. CULINARY ARTIST & ITALIAN EXECUTIVE CHEF. GIANFRANCO CHIARINI”How to” Make Infusion Oils.Welcome to our culinary course for the year 2011.My husband and I; we have designed this time short and straightforward courses unlike before. Via annaskitchenconfidential.blogspot.com

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