Wednesday, May 15, 2013

Gotham Wine Dinner Preview


Greek yogurt mousse, carbonated green grapes, lime curd, mandarin gel,
fennel sable, honey, chamomile sorbet
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5 comments:

  1. baselerdMay 16, 2013 at 7:07 AM

    Looks delicious - would you mind giving the recipe for the mousse?

    ReplyDelete
  2. Russell KarathMay 16, 2013 at 8:05 PM

    200 yogurt
    30 sugar
    2.5 sheets gelatin
    170 soft peak cream

    ReplyDelete
  3. sabrisayidMay 18, 2013 at 4:04 AM

    Hello, I have a question concerning Methylcellulose;
    (I am posting this here since I haven't find a specific topic)

    What is the minimal quantity of Methylcellulose (powder form) to add in a solution to make it viscous and effective when applied heat?

    Thank you !

    ReplyDelete
  4. Russell KarathMay 21, 2013 at 7:57 PM

    typically I would use about 1-2% of the total weight of your solution you are looking to gel.

    ReplyDelete

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