I just found out that my interview for the Globe and Mail with Wency Leung has been published! What an absolute honour and what fun to discuss my gelatin treats! It is true, from my Strawberry Red Wine Rose Mold, to my Peaches and Cream Panna Cotta... to my Mocha Custards... I love using gelatin in my desserts.
I will also look into the savory and bizarre world of gelatin too, so curious to go really retro with this food alchemy tool. What a fantastic day it has been! First my Durty Nelly featured article for Food Network Canada and now this! Life is looking pretty darn good and tasty!
3 comments:
Congrats!! That's awesome :)
Run out and buy every copy you can find! Ha ha -- congrats!
Congratulations, Suzie! That's great!
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