MELLOQUAT

This is where I endlessly tinker with recipes and try to (poorly) document outcomes. Research is best enjoyed with coauthors, friendly reviewers, and interns, so I particularly welcome suggestions, criticisms, or even others' results using these recipes.

​

Current and past lines of research:

• Frozen desserts: denser gelato-style, ice milk, and sorbet approaches

• Alternative bread products: muffin/cake and flatbread/pancake approaches

• Agar agar jellies and mousses (on hiatus whilst the infatuation with frozen desserts continues)

• Lower fat curry base sauces