Great work chef! Just curious how did u do the swirl? Care to share ur recipe? Awesome!
Hello chef, what is your basic method for making a fruit "custard" with kappa or iota? Or is it a mix of a carrageenan with gellan gum?
Hello Chef, what is your basic formula to make a fruit "custard" that holds its shape from a mold. Is it made with iota and gellan? or just kappa?
I used Iota to make the "custard"
Thank you Luciana
the swirl is a piped anise cream, I steeped star anise in cream, made a basic anglaise but used egg whites instead of yolks, I also added a small percentage of gelatin. I let the mix set up and then whipped it in the kitchen aide, put it in a piping bag with a straight tip and piped the design on the plate.