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Arrope
Course Creative Pastry: Spherification, Nitrogen and Marshmallows
Pedro Ximénez Raisins
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Potato and fruit paper
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ajinomoto umami seasoning
aromatic wine
basil leaf
beef tail
blackcurrant cream
Bourbon vanilla bean
carquiñol
chard leaves
cherry
chorizo pepper
cognac. Milk
corn breadcrumbs
daikon radish
demerara sugar
deodorized coconut oil
dried shrimp
dulce de leche confectioner
eggs whites
filter for aeropress
Flaky Salt
fresh egg pasta dough
grape vinegar
ground entrails
habanero chili powder
haddock
hake necks
Head of the langoustine
Jijona nougat
lemons
licorice
mesquite wood chips
passion juice
rancio spread
red apple
red pepper flakes
sahofan
secret
sodium sulfate
Taiwanese soybean paste
thinly sliced beef
Topinambur
valentine sauce
Valrhona Ivoire chocolate
white chocolate 34%
white fish bones
