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gelatin leaves
Course Brazilian Fine Dining
Scallops and Brazil nuts
See recipe
Course Christmas Cakes and Bûches
Christmas Eve Cake
See recipe
Uncategorized
Gin Tonic in two textures
See recipe
Recipes by Joanna Artieda
Higosier (fig)
See recipe
Recipes by Antonio Bachour
Concord Cake
See recipe
Recipes by Francisco Broccolo
Hazlenut Tart with Azelia Mousse
See recipe
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Cauliflower Pie with Sumac Ras el Hanout
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Tags
Albufera rice
Alunga chocolate milk couverture
banana puree
cinnamon
citric acid
coconut shells
codium seaweed
cream
cream of tartar
cuttlefish essence (spleen)
dried shitake mushrooms
flour 55
forest strawberries
greek yoghurt
green pistachio nuts
ground clove
iota
kimchi sauce
lard
lean pork meat
monkfish
natural greek yogurt
noisette butter
old style mustard
Pailleté Feuilletine
pork lard
raspberry powder
red bell pepper
red wine
rocoto chili
Rosemary honey
San Marzano tomatoes
Sara/ Maratelli rice
Shimeji
shrimp
siphon of coconut foam
smoked salt
sweet pepper
tarragon
TPT syrup
unflavoured coconut oil
wheat flour
wheat starch
wild strawberries
yuzu juice
