 special method
Hai chef....
I want to catch liquid in some gel. so imagine to make someting like caviar/ Ikura (salmon roe) but you make it from cheery juice or cantaloupe juice, what ever is it the point is to make it transparent, very soft and liquid inside.
I hope anybody can help me, because if that's happen very beautifull to make it for plated dessert. Please help me...
every information will be appriciate, thank you chef..... |