A science-forward guide to extraordinary frozen desserts.
Where molecular gastronomy meets artisanal craft.
This isn't just another recipe book. It's a complete system for understanding, creating, and perfecting frozen desserts through the lens of food science.
Discover why flavors work together through shared volatile compounds. Build bridges from 2-way connections to unprecedented 6-way hexagonal networks.
Master the four elements of frozen desserts: Salt, Acid, Fat, and Heat. Every recipe is scored and balanced for optimal flavor architecture.
Understand freezing point depression, ice crystal formation, and the precise calculations that create perfect scoopability at any temperature.
Every frozen dessert is built on four fundamental pillars. Master these, and you master the scoop.
Enhances sweetness, suppresses bitterness, adds umami depth.
Brightens flavors, cuts richness, provides essential contrast.
Carries flavor, creates mouthfeel, controls silky texture.
From subtle warmth to sinus-clearing intensity.
From nostalgic crowd-pleasers to boundary-pushing molecular experiments.
Linalool connects all 6 ingredients — the collection's only hexagonal molecular network
4-way molecular bridge network — umami meets frozen dessert
Diacetyl + Furfural via Maillard — bitter edge from dark caramelization
Technique-created bridge: grilling produces furfural + guaiacol
Citrus terpenes + Lactones — sinus-clearing heat bomb on finish
Triad bridge: Limonene + Linalool — numbing tingle opens the palate
We developed a formal system for describing molecular connections. The complexity of your bridge determines the depth of flavor harmony.
Every recipe is designed for easy scaling with gram-precise measurements.
| Ingredient | 1× (1 qt) | 2× (2 qt) |
|---|---|---|
| ● Custard Base | ||
| Whole milk | 2 c | 4 c |
| Heavy cream | 1 c | 2 c |
| Egg yolks | 6 (110g) | 12 (220g) |
| Granulated sugar | 150g | 300g |
| Skim milk powder | 25g | 50g |
| Perfect Sorbet stabilizer | 4g | 8g |
| ● Brown Butter Component | ||
| Unsalted butter (European) | 115g | 230g |
| Fresh sage leaves | 20g | 40g |
| ● Burnt Honey | ||
| Raw honey (local) | 85g | 170g |
| Fleur de sel | 2g | 4g |
| ● Finishing | ||
| Crispy sage leaves (garnish) | 8 leaves | 16 leaves |