Food Science and Molecular Gastronomy
Tarts with pork, apples and saffron
Polenta sandwiches
Scallop canapes with bearnaise
Vegan mayo
Pesto with zucchini and almonds
Molecular bruschetta
Cocktail Pastis
Mayo with gelatin
Cheese chantilly
Egg white mayo
Carbonnades a la Flamande
Shrimps and maple syrup salad
Vegan lasagne
Seitan
Marinated ribs
Benedict eggs
Maple and beer pork
White pizza with asparagus and cheddar
White pizza with zucchini
Tomatoes focaccia
Chicken and peppers molecular way
Quiche asparagus and parmigiano
Brasato
Finnish sandwich
Panna cotta with strawberries and agar
Apple and saffron scones
Saffron gelato
Vegan shortcrust pastry
Walnut and maple syrup brittles
Gelo di mango
Vegan coconut pudding
Vegan custard
Vegan coconut gelato
Pandoro
Coffee semifreddo
Meringues with whipped cream
Italian meringues
Coffee sauce
Mini coffee cakes
Matcha cookies
Cake with matcha, almonds and nectarines
Matcha gelato
Mini banana breads
Salted caramel gelato
Muffins with corn and blueberries
Sgroppino
Lime sorbet
Strawberry gelato
Raspberry gelato
Stracciatella gelato
Orange jellies
Berry jellies
Hot cross buns
Colomba
Nectarine jam
Canestrelli
Strawberry and chocolate mousse
Bonet (chocolate pudding)
Creme caramel
Occhi di bue (Italian cookies)
Panettone
Panna cotta
Sachertorte
Limoncello and white chocolate cake
Tarte citron meringuée
Chocolate chantilly
English custard
Custard gelato with Grand Marnier
Crème patissière
Raspberry pie
