Chocolate Shells With Orange Puree And Enzyme Peeled Orange Segments Using Ultratex & Pectinex

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Enzyme Peeled Orange Segments Using Pectinex

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Gin & Tonic Spheres Using Reverse Spherification Technique

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Ginger Sorbet With Citrus Mist Using Silk Gel

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Mint Chocolate Pearls Using Spherification Technique

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Orange Puree Using Ultratex

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Raspberry & Rose Fizz Using Lecithin Powder & English Rose Flavour Drop

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Sparkling Chamomile Foam Using Easy Whip® And Citric Acid

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Truffle Oil Powder Using Zorbit® Served With Grilled Lettuce And Smoked Yoghurt

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Chocolate ‘Soil’, Elderflower Yoghurt, Blackcurrant, Herbs Using Zorbit®

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Coconut Mousse Using Carrageenan

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Mushroom Dashi Terrine Using Vegi Gel®

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Rosehip Meringue Using Easy Whip®

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Create A Flexible Caramel Gel Using Carrageenan Kappa And Carrageenan Iota.

A Variety Of Uses, Excellent With Chocolate, Coffee And Olive Oil

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.Create a Cranberry Fluid Gel Using Ultratex.

Ideal For Decoration and Flavouring

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Create Olive Oil Powder Using Zorbit.

Ideal for decorating salads and other dishes, keeping them crisp and fresh.

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