tonight i sent out an early version of frosty and french fries to our guests. they loved it! tomorrow i will finalize the presentation and preparation. so come and try it! in the meantime, here's my frosty recipe:
gianduja "frosty"
1 lb gianduja
2 Tbsp valrhona cocoa powder
2 cups sugar
3 cups milk
1 qt heavy cream
1/4 cup light corn syrup
1 tsp salt
1/4 tsp xanthan gum
potato ice cream cones:
i use michel richards method of making potato baskets. in japanese vegetable slicer (attached with julienne blade) make long "noodles" of potato. wrap the potato around a cornet mold. place inside another cornet mold (to keep its shape). bake at 350 for 10 minutes. check for doneness. continue cooking until golden brown and crisp.
[picture soon to come]
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1 comment:
fabulous!
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