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Ah, OK, but have you tried it with seafood?

Well, that is, of course correct (that te wine should star). I did a test with Château Raymond-Lafon, the neighbour to Château Yquem mainly to test the desserts, but one course in the test was a sous vided salmon (not smoked) with green pea puree, that worked really well, the sweetness of the wine was balanced by the saltiness of the fish together with the sweetness of the fish. I have had sweet white wines together with seafood before and it is truly a great combo. I have also tried it at two different Michelin stared restaurants.

Sauternes is a perfect combination with seafood, but it is also a perfect combination with some desserts, therefore my question.

I am organizing a dinner with 6 course tasting menu, one of the wines is Château d'Yquem 1995 I need some advice… Should I pair it with scallops sous vide with lime air, langoustine simmered in Riesling and sea water aspic? Or should I pair it with a dessert of lime mousse, lemon mousse, Chevre (works well with lime mousse) and chocolate mousse? My problem is that it works fairly well with both, so I want some views other than mine.

What if you het the silicon? Whould that help (I can try of course but not at the moment, and curious as I am )

I have just got the delivery of Proespuma cold and hot (the hot is a new product for hot foams) and a jar of Isomalt. Does anyone have recipes, ideas etc!? A question regarding the Isomalt, do you use only isomalt when doing crystal desserts/sugar sculpts or do you ad it to "ordinary" sugar?

I think I will go for Magimix, same manufacturer as Robot Coupe. http://www.magimix.com/

I am looking for a professional/semi-professional mixer/blender like the Robot Coupe blixer for home use. Any one have experience from this type of machines, and that have suggestions for what to buy, brands etc.etc.

OK, so I need to lower the PH, correct!? ← No the calcium will cause the alginate to gel and not stay liquid, looks like you've have to use reverse spheriphication - not sure how much calcium gluconate you'll need to add to the strawberry though. ← Hummm, so this is a common problem? I have problem with the alginate solution, it is not liquid, it is more like a gel. So this could be because of calcium in my tap water!? Should the alginate solution be liquid!?

OK, so I need to lower the PH, correct!?

Im going to do strawberry pearls with alginate. But, does any one have a suitable recipe for the strawberry solution? I boiled strawberries and water but the end result was way to thick, it formed a solid gel when I mixed in the alginate in it.

Got an answer from "my" online textura-shop (Its German and they ship to about anywhere). They will soon have a product called: Activia GS which is sort of a variant of transglutaminase but it is safe to handle, so you don’t need gloves and mask... The shop: https://shop.strato.de/epages/Store10.sf/en...87&Locale=en_GB

Ah, as I suspected then, not realy what I was looking for.... Thanx!

It is sold as meat glue, https://shop.strato.de/epages/Store10.sf/se...oducts/58050031

No one!?