Nathalie

I'd also like the recipe, thanks!

I was going to suggest adding protein powder but then I saw that Ruben suggested milk powder instead, much better! Wouldn't it be possible to instead of milk use another dairy product with more protein in it? There's a type of yoghurt over here in England with 9 grammes of protein / 100 g which is a lot more than normal milk. I guess it'd affect the flavour though.

Ah, right. In my ice cream I always use milk, 36% fat cream, sugar, glucose syrup and egg yolks, I find that it works well in the right proportions.

I'm into ice cream making myself and I'm a novice. I'm not sure if it'd be of any help but I came across this site http://icecreamscience.com/ the other week and I found it quite useful. He has lots of recipes there.

Most of it is actually still in the freezer! Saving it for tomorrow's new years dessert, going to eat it with chocolate sauce, meringues, whipped cream and sliced bananas.

I made some banana ice cream the other day, using my own recipe. Turned out rather well.

Jim D: I love your chocolates, they are very pretty in my eyes! I just ordered the newest edition of Grewelings book from the U.S, can't wait until I get it, although it wont be for about a month according to Amazon... Just curious where the banana rum recipe is? I looked at the Callebaut website (the Canadian-English one) but couldn't find it. It sounds really nice seeing as I love banana...

I might try agar jelly sometime then... Is it hard to work with?

Those blueberry agar jellies look really tasty, what's the consistency like? Is it like jellies made with gelatine or is it more like fruit de paté?

Thank you! I do like taking photos and I'm always trying to get better.

http://www.channel4.com/4food/recipes/tv-show-recipes/christmas-with-gordon-recipes/dates-stuffed-with-honey-and-pistachio-marzipan-recipe I found this recipe earlier, would make some for Christmas if it wasn't for the fact that there's already too much here to eat...

I'm a novice when it comes to chocolate, but I found this about making aerated chocolate: http://chocolateapprentice.com/2011/03/aerated-chocolate/ it might not be of any help but it's worth a shot. Kerry: It's a great idea to use bacon fat! I find that the types of fat people use when baking are always the same: vegetable oils, margarine (sort of oils as well I suppose) and butter. It'd be fun if people would experiment a bit more... I made a couple of portion sized banana crumbles today: http://seventypesofbiscuits.com/2012/12/15/escape-from-winter-coconut-banana-crumble/ Oh, and I'm new here!