Create desserts and cocktails with a chantilly that don't melt
Volcanic chocolate mousse
4/6/10Add some popping candy to the chocolate mousse and get a surprising association.
Spinach “pesto” spaghetti
4/6/10A great classic of molecular gastronomy. Discover the pesto version of gelified spaghetti.
Use carrageenan for flans. So simple and yet very effective and attractive: you'll love it!
