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gelatin mass
Course Individual Desserts
La mûre
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Recipes by Hans Ovando
Banoffee “my way”
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Recipes by Hans Ovando
This is PEANUTS!
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Vegetarian recipes
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Oatmeal cranberry white chocolate
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albumin
alcohol
amaretto
anise
Arbequina oil
artichoks
asparagus
baking powder
black olives
boletus
carnaroli rice
chicken stock
chocolate chips
crunchy ravioli (oblaat cones)
cuttlefish essence
gelatine “Fish tale”
greek yoghurt
green manzanilla olives
kombu seaweed
lime
matcha powder
milk powder
milk protein
natural ferment
oil
plant-based meringue
raspberry chocolate
salmon
Santa Claus melon
Sara/Maratelli rice
scallops
shallot
siphon charges
soft flour
soy lecithin powder
stabiliser
strawberry inspiration
tangerine
tempura flour
truffle oil
vanilla sugar
vino rancio
weak flour
white chocolate
whole wheat rye flour
