Posts by Maxime

Dear all,   I am going to incorporate the Heston Blumenthale 'burning sorbet' into my menu which I will be serving to customers. In my country (the netherlands) Gellan F is quite expensive and not readily available through...

As sorbets are a high risk for ice-crystal forming, Is there anybody that got an idea of how to get the smallest ice-crystals with just domestic electronics? Or with a small investment maybe?

Dear all,   I am new to this forum, and hereby I want to introduce myself and at the same time ask a very important question which has been bugging my mind for a while. My name is Maxime and I am a Dutch private chef,...