Loading the player...
Christina Blais talks about gelatin, an ingredient often used in Bavarian, panna cotta and homemade jello desserts.
Christina Blais talks about gelatin, an ingredient often used in Bavarian, panna cotta and homemade jello desserts.
Specify email address and password linked to your ricardocuisine.com account
Not a member yet ?
Signup today, it's free !Connect using your Facebook profile.
Information will not be posted to Facebook without your permission.
Comment
sophie B.
great tips, especially heating the fruit to destroy the enzymes will try it soon
Rate this video
Login to rate this video and write a review.
LoginNot a member yet? Sign up today, it's free!