@gronda.com: Find the recipe on Gronda 🙌 This creation by Chef Manuel Hoyo Porras turns a fragrant rose infusion into a smooth, glossy flower gel. Agar and gellan gum create a stable set before the gel is blended back into a fluid texture and vacuum-degassed for a flawless finish. The same technique can transform floral flavors into precise dots, quenelles, or sauces.

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Saturday 22 August 2026 16:31:23 GMT