How to Make almond dessert topping with Molecular Gastronomy
Discover how Almond Oil can be combined with Maltodextrin to become a crunchy, melty, delicious desert topping. Then combine it with gelato and spun sugar. What more could you want out of desert? This is a lesson in Molecular Gastronomy. Learn how to make gelato with an almond crunch and spun sugar.
You will need:
maltodextrin (by product of cornstarch)
isomalt sugar made from beets
This is an innovative dish, a result of Food Science!