ICE Creative Director Michael Laiskonis
In this extended class students will gain exposure to a range of common hydrocolloids- gelatin, agar agar, pectin, gellan, alginate, and methylcellulose- and basic applications that can be employed in both savory and sweet components. General topics will include basic ratio formulation, hydration, and synergies of two or more thickening agents. Recipes will include: Beet Meringues, Bone Marrow Pearls, Parmesan Noodles, Edible Wrappers, Pear Spheres, and Parsnip Crème Brulée. $100 for Professionals/$60 for Students and Alumni.
Call 800-522-4610 to register.