Food Science and Molecular Gastronomy
Do you remember the chocolate chantilly? Well, as a matter of fact, you can realize even savory chantilly! I just made a cheese chantilly: a decadent creamy foam that can be the final fine touch on your New Year Eve canape'.
Read MoreAfter the complex recipe of Panettone, I thought I own you a much simpler recipe, still very indulgent though: panna cotta. This Italian dessert is one of the best use I know of gelatin ;)
Read MoreWhen we talk about gels, we tend to think about the ones for hair styling :) However, gels are widely abundant in the kitchen! Let's just think about puddings, fruit jelly, but also savory preparations as quiches, all examples of gels.
Read MorePanettone is a traditional Italian Christmas cake and, doubtlessly, the most challenging baking product to make. Despite the difficulty, I strongly recommend to make one by yourself. Please, try: accomplishing this recipe will just make you feel as the Jedi of baking :)
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