Frozen Desserts: This is your brain on ice cream
Learn the basics of making both dairy and non-dairy frozen desserts. Learn the function of the individual ingredients, stabilizers, and emulsifiers, and the necessary machines (if any) to make each delectable dish. We'll make ice cream, parfaits, frozen mousses, and granitas, along with sauces and toppings, and also try out plating designs. Take-home containers will be provided; bring insulated bags and ice packs to keep them cold.
Created by seychelle.dunn
42 Brattle St.
Cambridge, MA 02138
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