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Andrew Winks

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  1. That looks like just what I need. I have had some advice from a chef, who has said it is all about the consistency, about that of custard or a little thicker. Cheers!
  2. Hi all, My first post, so I hope this hasn't been answered somewhere else! I want to make liver parfait using a whipped cream charger. The only info I can find online is this, http://www.hospitali...goes-molecular/ They don't mention any ratios, and I suspect the secret is getting the right consistency for it to work in the whipped cream charger. Can anyone offer a recipe for this, or any guidance for me? Cheers, Winks
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