Strawberry, Orange Blossom and Pink Pepper

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 have used Potatowhip Cold, a potato protein that allows us to assemble cold preparations with great stability. In addition, we incorporated Trehalose, a disaccharide that helps modulate sweetness and improve the meringue’s resistance to moisture, resulting in a crispier and longer-lasting texture.

Inspiration and exploration with Potatowhip Cold

Orange blossom and pink pepper dry meringue is part of the recipe booklet dedicated to Potatowhip Cold, where we explore various applications of this protein in the creation of foams, mousses and meringues with optimized properties for pastry and modern cuisine. In this recipebook, chefs will find new techniques and combinations that push the boundaries of culinary creativity.