Have you ever seen such a pretty dessert. Sitting inside it’s very own ice droplet is a vanilla bean pannacotta, diced compressed pineapple, mango lime sphere, isomalt sugar garnish. Thanks to the support of YouTube and Screen Australia I had the opportunity to work with a team on this video. Normally I film, produce and edit everything myself. But for this video there is producer and 2 camera men. I chose to fly to Melbourne
Sous Vide Yolk Croquette inside This is why Sous Vide is a perfect method for cooking an egg at its ideal temperature. The temperature is easy to control and it guarantees that it is the same at every point inside the egg.
Balsamic caviar is a simple technique from molecular gastronomy but without the weird chemicals and totally vegan-friendly. Use your caviar to give an elegant touch to any dish - great on bruschetta, gazpacho or salads.