Foie gras, grosella y chupa-chup de pistacho by Martín Lippo junio 8, 2020 /Posted byadministrador Share Post Técnica con sifón de espumas &... Related posts Técnica con sifón de espumas “omelette de huevo” Técnica para hacer un omelette de huevo con espuma. Nuestro "Omelette-souffle" de jamón dulce y queso Continue reading Pistachio mandarin tartlet A recipe from the video series that we made with Les vergers Boiron. Continue reading Stamped macaron with liquid nitrogen Have you ever tried the famous French macarons? Can you imagine them with shapes? Continue reading Molded mango mandarin jelly A recipe from the series of videos we made together with Les vergers Boiron. Continue reading Strawberry and rhubarb K – Lippo A recipe from the series of videos we made together with Les vergers Boiron. Continue reading
Técnica con sifón de espumas “omelette de huevo” Técnica para hacer un omelette de huevo con espuma. Nuestro "Omelette-souffle" de jamón dulce y queso Continue reading
Pistachio mandarin tartlet A recipe from the video series that we made with Les vergers Boiron. Continue reading
Stamped macaron with liquid nitrogen Have you ever tried the famous French macarons? Can you imagine them with shapes? Continue reading
Molded mango mandarin jelly A recipe from the series of videos we made together with Les vergers Boiron. Continue reading
Strawberry and rhubarb K – Lippo A recipe from the series of videos we made together with Les vergers Boiron. Continue reading
