Inspiration

Dip piquillo met pan soplao

Dooier met champignon en soja

Ganache van chocolade met flexibele gel van rood fruit

Mousse van rood fruit met kokos en flexibele gel

Crispy champignon sponge cake

Tortellini parmezaan met rundswangen, geroosterde mais en schuimige kimchi

Meringue van appel met appel texturen

Toast champignon met dooier

Krokantje van geitenkaas met peer en rode shiso

Dip piquillo met krokante ui

Dooier met sturcturen van champignon

Uurwerk

Krokante nori met flan van pompoen en gedroogde tonijn

Cremeux karamel chocolade met rood fruit

Ceviche with gapzacho sorbet en beer crisp

Pétale Chocolate Noisette with Kalamansi Cream

Cold-smoked salmon with crispies

Parmesan cheese cracker with tomato

Ring of Burrata with tomato and Basil Spongecake

Ring of Burrata with tomato and Basil Spongecake finished with Rice Crispies Tomato

Cremeux of hazelnut

Cremeux of hazelnut made with Natural Paste Hazelnut and Gelatin Powder.

Ganache

Ganache made with Agar+

Yogurt Taco Culinary Innovators '22

Pumpkin crisp

Chocolate Crisp

Summer Dessert

Raspberry Crisp

Chocolate & Caramel Crisp

Spongecake of green herbs with smoked eel

Passion fruit crémeux with chocolate crunch

Spongecake of green herbs

Sugar ball with yogurt espuma

Sugar ball with yoghurt espuma and white chocolate crémeux

Tarte Citron with Meringue Italienne

Cold-smoked salmon with sour cream textures

Bordalou Parisienne

Forest in the woods

Red Fruit Gel

Red Fruit gel made with Emulbinder from New Tex.

Coulis of Pornstar Martini

Coulis of Pornstar Martini made with Embulbinder from New Tex

Calamansi cream

Calamansi cream made with Creamy Gel

Calamansi cream with spongecake almond

Vinegar gel

Dried Green Herb Spongecake