nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

"Creme Brûlée"

borgech

I was inspired by @Lennard's Pumpkin Brûlée in the "What's for Dinner" thread, and want to make my own using rosemary or another spice (ideas are welcome!) to pair with shortbread cookies.He mentioned he set it up with agar agar and gelatin, but I have no experience using these. Any ideas on starting percentages of agar agar and gelatin to set something like this up?

Thanks,

Chris

Find more posts tagged with

Everything Else

Comments

Brendan_Lee_56950

There is a recipe in the Khymos Texture hydrocolloid PDF (http://blog.khymos.org/recipe-collection/) for a free form creme brulee using agar and gelatin you could check out.

borgech

Awesome, thanks! Will try this!

Quick Links

All Categories
Recent Posts
Activity
Unanswered
Groups
Help
Best Of