How can we whip a meringue without applying heat, without using egg whites and still obtaining the greatest stability?
How can a gelatin withstand temperatures of up to 80ºC –for example inside a cake– and still hold its structure?
How can we keep a frozen product from losing water while thawing?
How can we make a cuttable pistachio praliné without the need for chocolate couverture or cocoa butter?
How can we easily turn a regular mousse into a frozen one without modifying the basic recipe?
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