Translation: [ Google | Babelfish ]
Categories: [ Cooking/Ice Cream ]
Même recette que précédemment, mais avec 1 g de mélange alginate de sodium et κ-carraghénane (ratio 9:1).
La glace est peut-être un peu plus onctueuse en bouche.
[ Posted on November 12th, 2022 at 22:18 | no comment | permanent link ]
https://weber.fi.eu.org/blog/Cuisine/Glace/vanille_1k_3.trackback
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Software developer, who listens to original movie soundtracks, watches old TV series, drinks tea and eats chocolate.
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