Still struggling to take it off the menu, so here is the latest Balloon,
Blueberry Balloon with
Olive Oil Cake,
Blueberry Jelly,
Sudachi Curd
Anglaise,
Cheesecake Espume(inside balloon),
Blueberry Tuile
Small Sorrel Leaves
Vanilla Ice Cream.
Food Blogs I Follow
- Aidan Brooks: Trainee Chef
- Andres Lara
- Burch and Purchese
- chadzilla
- CHEF SANDWICH
- Cooking Issues
- Curtis Duffy Avenues Restaurant
- Dr. Green Cook
- Eat More Bread (and pastries)
- Enlightened Eating
- fooducation.org
- Grant Achatz
- IDEAS IN FOOD
- JOHNNY IUZZINI
- jotaese! (bcn) [email protected] (madrid) [email protected]
- Justcook nyc
- khymos.org -
- L' Atelier Vi
- L2O Blog
- Madrid Lab
- Matthew Novak
- Michael Laiskonis
- No Special Effects
- No Special Effects
- one spoon quenelle
- patissierjourney
- Paul Liebrandt
- peregrine
- playing with fire and water
- Quique Dacosta
- Quique Dacosta Blog
- Ryan Zimmer
- shesimmers
- Strictly Fine Dining
- Tailor Kitchen
- the cake + the knife, a love story
- The Curious Blogquat
- The Land of Plenty
- The Quenelle
- Very Good Food
- we create. we taste. we feed
- Workbook
- yaokui
Foodie Websites
Kitchen Stores
Restaurants
- The Bath Priory
- - HACIENDA BENAZUZA
- .: elBulli :.
- 2am:dessertbar
- A N G L E
- Alinea Restaurant
- ARONIA DE TAKAZAWA
- ARZAK
- Avenues
- Blackbird
- Bubo.ws
- Chez Dominique - Introduction
- Clio Restaurant
- CORTON
- Curtis Duffy
- D.O.M. Restaurante
- | Gidleigh Park Hotel
- el celler de Can Roca
- Elephant Restaurant
- Enricrovira
- Espai Sucre.
- French Laundry
- Hotel Omm Barcelona
- Hotel Restaurante Echaurren. Ezcaray (La Rioja)
- Kermadec
- Lucknam Park Hotel - Luxury Spa Hotel near Bath, England
- Martin Wisharts
- Meredith's Restaurant
- MUGARITZ
- MÓN ST BENET
- NoMI
- Oriol Balaguer
- PER SE
- PER SE
- PIER
- Publican
- Purnell's - Restaurant in Birmingham by Michelin Starred Chef Glynn Purnell
- QUIQUE DACOSTA
- Ramon Morato
- Restaurant 21212
- Restaurant Andrew Fairlie
- Restaurant Fraiche.
- Restaurant noma
- Restaurant Quintessence Quintessence
- Restaurante MartÃn Berasategui
- Saint Pierre The Restaurant
- Schwa
- Sergi Arola
- Sergio Herman | Oud Sluis
- Sidart
- TAILOR
- The Fat Duck
- The French Cafe - Auckland
- The Kitchin
- The Loft Project
- The Vineyard at Stockcross
- Tom Aikens Restaurant
- Restaurant Nathan Outlaw
- Viajante
- Yann Duytsche - Pâtissier
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02/20/2011
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how did you get the cheesecake espume inside the ball
oon?
Posted by: P | 03/16/2011 at 06:47 PM
We make a small hole in the balloon and using the injection kit for the siphon we fill the balloons
Posted by: Brian | 03/17/2011 at 02:56 AM