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pecan nut praline 60%
Course Individual Desserts
Banoffee “my way”
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apio
black cardamom
black shell broth
bourbon
brisket
brown coloring
cassava
cassava starch
cocoa mass
colapez
doble cream
dried garlic
Durum wheat semolina
Extra Brute cocoa
fennel flower
fine salt
fine wine
flour 00
freeze-dried raspberry powder
fresh turmeric
gelatin 290 °B powder
grain mustard
ground pepper mokka
Iberian pork lard
jumbo shrimp
lawn
liquid glucose 40DE
mustard sprouts
nappage
obulato slices
pasilla
raspberry lambic beer
red chili flakes
red colouring
red potato
Scotch Bonnet pepper
semi-sweet chocolate
shredded coconut
sorghum sourdough
spelled flour
tapioca
tropea onion
truffles
whole sesame
young onion
