Japanese Dessert
Today we present a sophisticated and refreshing restaurant dessert that combines three distinct elaborations: Matcha Sorbet, Yuzu Foam and Sesame ash, with delicate hints of …
Sweet specialty recipes, including restaurant, pastry and ice cream sweets.
Today we present a sophisticated and refreshing restaurant dessert that combines three distinct elaborations: Matcha Sorbet, Yuzu Foam and Sesame ash, with delicate hints of …
Trehalose is a disaccharide used in foods for: sweetening and as a bulking agent. It is a natural ingredient extracted from tapioca starch. It is …
Discover the balance of blackcurrant sorbet in the recipe: Blackcurrant Terrine, introduced in the new Profiber Stab 5 mini recipe booklet. This innovative product enhances …
In our collaboration with master chocolatier David Pallás, we plunged into the world of culinary creation to bring you a unique experience on the palate. …
As an impulse for modern and responsible gastronomy, we celebrate the launch of Gracila Gel as a bold step into the future of modern cuisine …
In fine pastry making, achieving a harmonious balance between flavours and sugars is fundamental to elevate a creation to excellence. In our recipe “Opalys Whipped …
This time, our talented Aula Sosa chefs have put an innovative twist on the classic cookie recipe, creating a version that will delight the most …
Today we bring you a recipe that defies the limits of convention: the Chocolate Air. Within contemporary gastronomy, airs have become an invaluable tool to …
We are excited to share with you an innovative and delicious recipe for this upcoming Easter season. Who said Easter eggs always had to be …
Gastronomy is a multi-sensory art where each dish is a unique masterpiece that combines flavours, aromas and sometimes surprises us with an additional dimension: texture. …