Cilantro Olive Oil Espuma Recipe with Martin Schreiner

Find the full recipe in the Gronda profile of Martin Schreiner exclusively in our app: gronda.app.link/yt

[@CulinaryPorch]

It would be great if the link to the recipes is Gronda are available in the description itself.

[@siis757]

That texture is like a mayonaise?

[@rooseveltporter6833]

what are those white flakes ????

[@hugo32]

Gelatin flakes bro

[@CharalamposTsolakas]

Is it possible to achieve this result with proespuma?

[@oriolrosique2242]

glice mul

[@user-qj9wk3mk8c]

What are those whites? Please answer in English. Thank you

[@GrondaForChefs]

The chef uses glycë for this recipe. It's a mixture of mono and diglyceride flakes. You can find the full recipe and ingredient list in the Gronda profile of Martin Schreiner in our app: gronda.app.link/yt

[@pendragooon]

Probably MONO AND DIGLYCERIDE FLAKES