Food Science and Molecular Gastronomy
After having tested mayo with egg whites, I couldn't resist but trying a new recipe: mayo with gelatin! In this recipe, eggs are completely replaced by collagen, the emulsifying protein of gelatin. The result? It really looks as a common mayo, just less tasty though.
Read MoreDo 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 ;)
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