May 18, 2008 by seanbrock
liquid center english pea soup encapsulated with crispy carrot puree
how did you make this? The crust especially.
how?? injection? crispy outside holding shape with vegetable…pectin? no protiens yet holding nicely. Would love pointers on this technique beautiful…
what technique did you guys use for this
chef your sight is fantastic! been meaning to email you for a while, but doesn’t seem that my browser could find the “respond” button. are you using a starch to bind the puree? is it dehydrated and then filled?
Is the inside a reversable gel and the outside batterbind and a dehydrated powder?
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