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gelatin
Course Peruvian Haute Cuisine
Amazonian dessert
See recipe
Course Classic Signature Cakes
Lemon pie with green shiso
See recipe
Course Pastry Basics: Creams
Fruit cream with neutral gelatine sheets
See recipe
Course Neapolitan Cuisine
Amalfi lemon Tiramisu
See recipe
Mousse Desserts Course
Crazy coconut
See recipe
Mousse Desserts Course
Natural mango mousse
See recipe
Course Fresh and Light Patisserie
Grapefruit, Mint & Olive Oil Entremet
See recipe
Course Modern Algerian Pastry
Desert Rose Tart
See recipe
Course Modern Algerian Pastry
Makroud Tart
See recipe
Course Homemade French Desserts
Strawberry Mascarpone Tart
See recipe
Course Homemade French Desserts
Vanilla Mascarpone Cream
See recipe
Course Pâté en Croûte
Pâté en Croûte Cocktail: Pork and Chicken
See recipe
Course Japanese Petits Gâteaux
Chocolate Fig Orange Caramel
See recipe
Course Japanese Petits Gâteaux
Yuzu Lemon Opalys Tart
See recipe
Course Colorful Italian Pasta
Tagliolini all’uovo” cacio e pepe, lemon and caviar
See recipe
Course Techniques with Pectinase Enzymes
Tepache with pineapple foam
See recipe
Course Techniques with Pectinase Enzymes
Iced lemon
See recipe
Course Haute Cuisine at your Fingertips
Tiramisu
See recipe
Course Tempting Cakes
‘No Bake’ Chocolate and Hazelnut Tart
See recipe
Course Creative Signature Cocktails
White Truffle Pisco Sour
See recipe
Course Miniature Pastry
Glazed Brownie
See recipe
Course Miniature Pastry
Petit Four Crown
See recipe
Course Miniature Pastry
White Chocolate and Lime Rocher
See recipe
Course Miniature Pastry
Choux with Truffle
See recipe
Course Sous Vide at Home
Cranberry curd cheesecake
See recipe
Course Sustainable Cuisine
Rhubarb, frozen cream, strawberries
See recipe
Course New Traditional Spanish Cuisine
Cod fritters
See recipe
Course Cooking with Octopus
Smoked octopus, green juice and enchilada onion
See recipe
Course Cooking with Truffle
Let’s Go Truffle Hunting
See recipe
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