Tagged Questions
1
vote
1answer
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Chocolate mousse - methods to have firm foamy mousse using white egg and cream
I am working on a multilayer chocolate mousse but is kind of hard for me as some recipe suggested me that I should use the white part of the egg and others suggest me to use double cream.
I would ...
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2answers
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Why did my “goat cheese espuma” flop?
I recently got myself an iSi Creative Whip and have been having a lot of fun playing around with it. Tonight I tried one of iSi's recipes, which uses the following ingredients:
250 g goat cheese
...
