Level: Scoolinar

The insert had difficulty freezing. It could not freezer completely despite the freezer température being set at -20C. I’m trying to figure out why. The only difference I made to this recipe was my choice of gelatin. I had 250 bloom gelatin powder on hand. I wanted to make it 220 bloom by making this ratio:

– Dilute 35 gr of 250 bloom…

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Level: Scoolinar

I am a new student. My current training is Christmas cakes. And, I am satisfied with this training. I am now interested in finding a good cheesecake recipe. Do you know where I could find this training in the Scoolinary service offering? Thank you!