Alineaphile

My adventures recreating Alinea Restaurant’s food at home

← CHOCOLATE, Warmed to 94 Degrees

Adding the stabilizer and gelatin

By Alineaphile | Published March 23, 2012 | Full size is 1024 × 471 pixels

Adding the stabilizer and gelatin

Adding the stabilizer and gelatin to the cassia bud ice cream base, part of the Alinea Restaurant recipe for Chocolate, Warmed to 94 Degrees – Alineaphile.

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