In world of fine dining, the harmony between texture, temperature and flavour defines the guest’s experience. Our recipe for Rooibos foam, hazelnut biscuit and pears was created with this purpose in mind: to surprise through technical finesse and premium ingredients.

The star is a light and aromatic Rooibos Foam, highlighting the warmth and natural sweetness of this South African infusion, which is caffeine-free and rich in floral nuances. Thanks to Potatowhip Cold, our vegetable aerating agent, we achieve an ethereal, stable texture without any animal-derived ingredients.

It is paired with a moist hazelnut sponge, made with our toasted almond flour, which brings depth and a pronounced nutty flavour. The soft, moist texture is enhanced by Cremsucre, our solution for retaining moisture and ensuring a tender bite.

The dish is completed with a Catalan cream ice cream, smooth and flavourful, perfectly stabilised with Profiber Stab 5, ideal for maintaining structure while delivering a creamy mouthfeel.

A dessert that celebrates technique through flavour, transforming a plated sweet into an unforgettable dining moment.