Haute cuisine thrives on the exploration and combination of flavours, aromas and textures. On this occasion, we present the recipe “Strawberries with orange blossom and pink pepper”, a refined composition where the balance between floral and spicy notes joins a sensory experience.

Four elements that make up the recipe

This preparation is constructed from four sub-recipes, each providing a unique texture and taste nuance. One of them, the Orange Blossom and Pink Pepper Dry Meringue, stands out for its crisp lightness and delicate balance between sweetness and spicy notes.

Dry orange blossom and pink pepper meringue: precision in formulation

To achieve a stable and crunchy structure, we used Potatowhip Cold, a potato protein that allows cold preparations to be whipped with great stability. In addition, we incorporated Trehalose, a disaccharide that helps modulate the sweetness and improve the meringue’s resistance to humidity, favoring a crunchier and more lasting texture.

Inspiration and Exploration with Potatowhip Cold

The Orange Blossom and Pink Peppercorn Dry Meringue is part of the recipe dossier dedicated to Potatowhip Cold, where we explore various applications of this whipping protein in the creation of foams, mousses, and meringues with optimized properties for pastry and modern cuisine. In this recipe book, chefs will find new techniques and combinations that expand the boundaries of culinary creativity.