Pastry & Sweet Preparations
- Almond PralineBlanched almonds in a deep caramel, blended to a crumb.
- Burnt Honey Caramel PoolHoney burnt to deep amber, let down with cream and butter.
- Burnt Milk CrispCialda al latte tostatoA thin caramelised crisp made with toasted milk powder, glucose, butter and flour.
- Burnt Orange Crème CaramelCrème caramel all'arancia bruciataA silky orange-scented crème caramel baked gently in a bain-marie over a deep amber caramel.
- Candied Citrus PeelPeel blanched three times, then simmered in syrup until translucent.
- Cherry CompoteCherries cooked in red wine with cinnamon and orange, kept loose and glossy.
- Citrus GlazeCitrus juice thickened with cornstarch into glossy dots.
- Classic Bigné Choux PastryPasta choux per bignèA service-ready choux pastry with a dry panade, controlled egg addition and a two-stage bake for hollow, crisp shells.
- Classic Cannoli FillingCrema classica per cannoli sicilianiA smooth ricotta filling with controlled sweetness, citrus and optional chocolate, pistachio or candied peel.
- Compressed OrangeOrange segments compressed in honey, juice and orange blossom.
- Cultured Cheesecake BaseBase di cheesecake coltivataCream cheese, labneh and cultured cream mixed gently with sugar, egg, lemon, vanilla and salt.
- HoneycombCinder toffee, taken to hard crack and foamed with bicarbonate.
- Olive Oil CrumbleFlour, almond meal and olive oil rubbed into a savoury-sweet crumb.
- Orange Mascarpone CreamMascarpone whisked with orange zest and juice.
- Passionfruit CoulisPassionfruit simmered briefly with sugar.
- Pistachio DustToasted pistachios pulsed to a sand.
- Sugar TuileGlucose, icing sugar and butter baked into lace.