hey everyone,
im writing a new menu and i'd like to put housemade malted milk balls (like whoppers) as a garnish on a dessert. does any one have a recipe ?
thanks
chill your brulee base over night. it will thicken up the cream.. and some of the beans will stay suspended after you wisk it a little before pouring into ramekins.
wow, thanks for the quick response. we are using them as a promotional item and giving them away for free. im in the process of getting our logo imprinted on a chocolate plaque to top them. they told me cost was not an issue. :eek:
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good afternoon!
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