Powdered vegetable gelling agent.
Doesnt allow freezing and is thermo reversible.
Dosage: 50g per Litre
Join Kirsten as she creates a stunning baked cheesecake with a shortbread base topped with a white chocolate disc and liquid centre raspberry coulis dome. The dessert is plated with cassis sorbet, a tuille garnish and fresh berries.
Class tags: blackcurrant, gel glaze, raspberry sauce, shortbread crumble