Go to the Recipe: Strawberry Shortcake
What is the texture like of the cake, is it to resemble a "crumble"?. thanks
It's kind of the like the crispy, crumbly topping you get on top of some muffins.
How should I use Locust Bean Gum in ice cream making?
It can be used to stabilize the ice cream mix (thicker and slower melting) typically used at around 0.15% of the weight of the base.
But how do I proceed? should it melt with heat, or just like regular gelatin?
Ah, you need to blend it into the base cold. And then cook the base to pasteurize it—ideally above 72 °C.
I put this together this past weekend (started Thursday night with the cake). It was hands down the best dessert I've ever made. I just froze the sorbet rather than churning it to save a few steps, so it wasn't quite frozen enough when I took the picture.
Awesome! Thanks for sharing the photo.
I really liked the sweet salty acid and bitter notes of this dessert
Chef chris. Just got one question. Regarding malic acid. Can I substitute with citric acid??? Will it make alot difference??
creamy mascarpone?
superb cake!!! It is very amazing, Thanks for sharing this wonderful recipe. Last sunday we made this cake, All children became very happy after taking it. Thanks alot!!!!!!!!!!
Last month i Made strawberry Cake with the help of CakenGifts.in. This site is also superb!!!!
