Search / 2 posts tagged avant-garde cuisine

Technically, not a true panna cotta by definition, because it doesn’t use gelatin. So, it’s entirely vegetarian, and would be vegan if i omitted the cream, and only used coconut milk. I set this using agar and ice cream stabilizer (as a substitute for locust bean gum)

Filed under: Trends, On the Blogs, EuropeSlate -- my favorite web site on the internet after Slashfood -- published an article today about the possible decline of Spanish avant-garde cuisine. The article lists numerous factors contributing to the "death" of the movement, including the overuse of