Whipped and Bubbled: An Airy Reincarnation of Brioche and Fraise de Bois from Michael Voltaggio

Kevin Kindland

Kevin Kindland

Head Chef 3rd September 2014

Whipped and Bubbled: An Airy Reincarnation of Brioche and Fraise de Bois from Michael Voltaggio

Chef Michael Voltaggio of The Dining Room at the Langham in Pasadena, CA shows us how to use the iSi whipper to make a Aerated Brioche and Carbonated Fraise des Bois for his Foie Gras Terrine. Mmmmmm!