How To: Make almond dessert topping with Molecular Gastronomy

Make almond dessert topping with Molecular Gastronomy

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:
gelato
raspberries
blackberries
almond oil
maltodextrin (by product of cornstarch)
isomalt sugar made from beets

This is an innovative dish, a result of Food Science!

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