Icing Sugar
Granulated sugar ground to a microscopic particle size, often with 3% starch (corn or potato) added to prevent clumping (caking). Its dissolution is immediate when cold, making it the sole candidate for making royal icing, smooth French meringues, and firm Chantilly creams. The presence of starch subtly alters the texture of shortcrust pastries, making them crumblier and more melt-in-the-mouth.
Vacuum-Compressed Strawberry Tart
A contemporary reinterpretation of the classic strawberry tart. Using the vacuum compression technique, the air within the fruit's cells is expelled and replaced by the essential oils of basil and lime, offering a meaty, translucent texture and an aromatic explosion without any heat alteration.
Exceptional Homemade Nociolata
A meticulous approach where gentle roasting and ultra-fine grinding of hazelnuts elevate this spread. A highly fluid texture and pure taste, without artifice.