Can you brûlée on top of a foam?
Posted 02 November 2012 - 12:04 PM
Has anyone tried this? If so, did it work, and are there any tips you can pass along?
Posted 02 November 2012 - 02:46 PM
Posted 02 November 2012 - 07:04 PM
I guess much depends on the stability of the foam. I use the torch to pop bubble on my creme brulee base before I bake it, but that is not very stable. I feel like I have bruleed zabaglione in the past, but it's hazy.
Edited by pastrygirl, 02 November 2012 - 07:07 PM.
Posted 02 November 2012 - 07:32 PM
Posted 03 November 2012 - 02:01 PM
Posted 03 November 2012 - 03:49 PM
Posted 03 November 2012 - 06:04 PM
Nick Reynolds, aka "nickrey"
"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
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