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The sorcerers apprentices

Ferran Adria makes yabu by collecting the skin on boiled milk and then rolls parmesan in it.
In preparing Basundi, this recipe asks us to collect cream layers. Doing that, I find it not easy to take it out as a perfect layer. For a grainier texture, this recipe of basundi uses lemon juice. While having Basundi, i was reminded of Kulfi and realise that by freezing Basundi, you have Kulfi. Its turning out to be 'Indian sweets 101' today. The procedure for making Basundi and sweet Rabri are same. Rabri is also the liquid poured on Ras malai. The solid is the same as in Rasgulla. Its a tight knit owrld of sweets out there. I can pass Rasgulla and I like Rasmalai only for the rabri in it. At our college, there was a sweet called 'Kela rabri', thats when I first heard of it.
el bulli
Another diner's experience

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