Blowtorch
I bought a blowtorch from an Amazon seller, in preparation for this blowtorched dish (apologies for sucky website).
It does look a little like a dalek/(more reputable link). I will exterminate an’ all that.
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vs. this
I bought a blowtorch from an Amazon seller, in preparation for this blowtorched dish (apologies for sucky website).
It does look a little like a dalek/(more reputable link). I will exterminate an’ all that.
.
.
.
vs. this
July 8th, 2006 at 4:55 am
Wanna have クリームブリュレ ☆
July 8th, 2006 at 12:31 pm
Me too! Me too!
July 30th, 2006 at 10:09 pm
[…] I’ve been learning all about egg foams from the McGee book. The most famous egg foam is meringue, made with egg whites, but it is also possible (and harder) to foam egg yokes, making both zabaglione and sabayon. So when Ramsey made this recipe a few weeks ago I was interested and I tried to reproduce it. The base for this is red grapefruits and oranges, cut into segments: The sabayon is made with four egg yokes, icing sugar and (in my case) really cheap and horrible Asti Spumante, but one is supposed to use pink champagne. I beat it for 10 minutes over a simmering pan of water, and then beat it for another 5 minutes or so until it was cool: After using the blowtorch, here is the result: N-sama and I agreed that the sour fruits did not go well with the sweet sabayon. It’d go better with a pear, or even with ice cream. […]