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Gruyère Spheres
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 293
Ingredients
Butter
Calcium Lactate
Gruyère
Lemon Thyme
LM Pectin
Milk
Onion
Oxtail Consommé (page 46)
Propylene Glycol Alginate
Rye Bread
Sherry Vinegar
Xanthan Gum
Tags
Gels