Good afternoon. It is interesting how impurities are aggregated in the form of foam on the surface of the broth. For the removal of this foam, a French écumer is used.
This recipe is not firm enough for a cake. I was so excited to try it, flavor is good but the texture is so soggy I had to add double amount of mascarpone cheese, and still not convincing me enough.
I tried this with a family from Siberia today and now I'm hooked. Great for collagen. Can you incorporate the fat in the final dish ever or do you have to take all of it out?
Deutsche Inhalte! Es gibt eine Menge Talent in Deutschland! Ich möchte Ihnen helfen, das Wort zu verbreiten, nicht nur in Deutschland. Wie kann ich Ihnen mailen?
Has to be cold … both same temperature or it will curdle. Mascarpone is very finicky. I add cold mascarpone and cold whipping cream and it creams nicely.
