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Homemade Mocha Coconut Iced Coffee.

Coffee "Cavier" (coffee gelatin pearls). I've been interested in molecular gastronomy ever since I saw it on Top Chef several years ago. This recipe is like a beginner's introduction to the technique without using hard to obtain chemicals that you'll probably never use again. Steps appear to be very easy to follow and the resulting coffee pearls will create the "WOW" factor for your desserts and specialty coffees. Something fun to try on a cold autumn or winter day.

Turkish coffee ice cream with Rosewater Raspberries

Strawberries and angel food ice cream