DESSERT CANVAS: LIVE IN FRONT OF GUESTS USING LIQUID NITROGEN: Series 01

This video explains how we can use liquid nitrogen to prepare frozen desserts with showmanship and make it a talk point of the dinner. This is the first video of this series. Keep watching my blog for more such videos.

 

WEE NEED THE FOLLOWING:-

  • Fruit puree sauces 04 types (squeeze bottle)
  • Cookies
  • Flavored mousse (piping bag)
  • Tart shells
  • Tart filling (preferably fruit base and in piping bag)
  • Fruit dices(chunky): 03-04 varities
  • Chocolate brownies(white/ dark)
  • Chocolate cups (made with inflated balloons)
  • Liquid Nitrogen
  • Ice-cream base liquid (well churned and semi frozen)
  • Rose petals
  • Cake sponge cruble (red velvet and / or chocolate)

About Bohemian Chef

Father to a lovely daughter, chef and traveller. Cooking is my passion and it has taken me places. Different cuisines and cultures have deeply inspired the stories I tell and the food I cook. This diary is a way of sharing those experiences about the food and travel journeys that touched my heart.

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