How To: Make almond dessert topping with Molecular Gastronomy

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:
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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