The black cocoa glaze is the ideal combination of a sophisticated finish and an impeccable texture. In this recipe, the Nappage Pectin X58 takes center stage in this recipe, acting as the key thickener and gelling agent for a glaze with the perfect gloss and firmness. Specially designed for gelled icings, this pectin allows you […]
The Vegan Apple Mayonnaise recipe that we present below is an alternative to traditional mayonnaise, both of which are mainly used as a condiment or sauce to give dishes a distinctive character. By integrating miso paste, influences from Asian and oriental cuisine are evoked, adding an exotic and rebellious touch to the mayonnaise, thus becoming […]
The “vanilla veil” is a preparation that elevates any gastronomic creation with its subtlety and sophistication. Thanks to Elastic, a blend of locust bean gum and carrageenan, this recipe achieves a highly elastic texture that adapts perfectly to delicate and creative finishes. Ideal for impeccably presented dishes, Elastic allows you to work with precision to […]
A perfect glaze not only enhances the flavor, but also adds a stunning visual finish. In this recipe for Black Currant Glaze, the Fruit NH Pectin plays an essential role in providing a smooth and glossy texture, ideal for topping cakes, mousses or modern desserts. This pectin, specifically designed for glazing and gelling applications, ensures […]
The balance between taste and health is increasingly important in modern cuisine, and this Low Sugar Pear Marmalade is the perfect example of how to achieve it. Thanks to the use of Pectin Low Sugar, a gelling agent suitable for fruit-based preparations, we achieve an ideal texture and a natural flavor that highlights the freshness […]
Light coconut jam is a proposal that combines the delicate flavor of coconut with a smooth and balanced texture. In this recipe, the key is the use of Pectin 325 NH 95, a natural gelling agent that creates a jam with less sugar and a perfect consistency. Ideal with desserts, breakfasts or even savory dishes, […]
Flan is a dessert that conquers with its creamy texture and comforting flavor. In this recipe, we break the traditional schemes by presenting an egg-free cream flan, ideal for those who are looking for different options or adapted to dietary restrictions. The secret lies in the use of Pectin Acid Free, an ingredient that replaces […]
The Opalys pastry cream is a sophisticated and contemporary take on one of pastry’s most beloved basics. In this recipe, the star is Valrhona’s Opalys 35% white chocolate, known for its milky profile, delicate sweetness, and ivory color, which brings a unique elegance to any dessert. To modernize the recipe and adapt it to current […]
The “Manjari Chocolate Creamy” is a recipe that takes the flavor of chocolate to its maximum expression, betting on a water base instead of dairy. This choice allows the aromatic profile of Valrhona’s Manjari chocolate – with its characteristic fruity and acidic notes – to shine with total purity and without distractions. To achieve a […]
Redcurrant Bubble Foam is a recipe designed to surprise both by its appearance and its texture. Using Sucro Emul as an emulsifier, we can introduce air into the mixture and create light and stable bubbles, which provide a unique sensation in the mouth and a spectacular presentation. The base of this foam is a high-quality […]
The vanilla and fleur de sel soft caramel, created by pastry chef Javier Guillén, is a real gem for lovers of intense flavors and silky textures. In this recipe, the combination of gelatin powder and soy lecithin plays a fundamental role: the gelatin provides elasticity and smoothness, while the lecithin acts as an emulsifier, improving […]
Apricot sorbet is one of those desserts that evokes summer in every spoonful: fresh fruit, vibrant color, and a light texture that melts in your mouth. But behind that apparent simplicity, there is a lot of technique… and a good stabilizer makes all the difference. In this recipe we have used Prosorbet 100 Frío, a […]
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