Pectin to thicken or gel fruit components. Ideal for making 'glossy' jelly (nappage). Works well with fruit containing sugar and citric acid, otherwise add at least 40% sugar with a little citric acid powder. The gel melts between 40°C and 60°C and is regenerable.
Storage advice after openingRecommended keep at 15-25ºC, in a dry place out of light
Pavlova is a cake based on meringue, and named after the Russian ballerina Anna Pavlova. The cake is a popular dish and an important part of gastronomy.
The classic breakfast, rusk with strawberries! As inspiration, a mold of a rusk was used, filled with various textures such as chantilly, matcha crémeux, nougat, and salted caramel.
