Comments on: They Go Really Well Together (TGRWT)

By: sandrar

sandrar — Thu, 10 Sep 2009 22:29:34 +0000

Hi! I was surfing and found your blog post… nice! I love your blog. Cheers! Sandra. R.

By: Morten Båtbukt

Morten Båtbukt — Mon, 05 Jan 2009 02:49:49 +0000

I too would love to have the recipe (mostly for the cauliflower ice cream and the Nutella Tuile). Please email me

By: Kieran M

Kieran M — Wed, 06 Feb 2008 19:37:38 +0000

Recipe? If so, email me at TheMMP@hotmail.co.uk

By: thepowerofpassion

thepowerofpassion — Sat, 17 Nov 2007 17:56:20 +0000

Thank you I have been investigating and reading around for how to make savory ice cream. Obviously that is why this is “concrete” I did not want this but I am definetly going to have to try it.

What is the difference between xantham and xanthan?

By: Rob

Rob — Sat, 17 Nov 2007 17:31:37 +0000

Xanthan and carrageenan work well to control ice crystals and ensure a smoother final texture when other anti-freeze (sugar) isn’t availible.

By: Papin

Papin — Fri, 02 Nov 2007 00:54:49 +0000

This looks like a wonderful combination. Have you ever tried making a warm ice-cream with methylcellulose? The other entries with caramelized cauliflower and cocoa will be posted in the round-up.