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Milk Skin Scallop Crisp At Savage Oslo they developed a beautiful technique that transforms milk skin into a scallop crisp. By slowly caramelizing milk in a non-stick pan, the skin naturally forms into a sheet that can be shaped and molded while still warm. For larger batches, a small amount of glucose can be added for extra consistency. Using a scallop cutter together with a tartelette mold as a pressing tool, the sheet becomes a scallop-shaped base that Chef Selvaggio served as part of the pet
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