We show you how to make the Chinese bread of the restaurant Disfrutar (2 Michelin stars).

A sanguine peach mousse to accompany ice cream or fruit-based desserts.

There are other ways to eat vegetables, especially if you have children!

Variation of the traditional Pisco Sour prepared with carrot.

This espuma is much lighter than the usual Mascarpone cream.

Eggs Benedictine is not Benedictine without hollandaise sauce.

Light, soft, almost ethereal espuma texture of the Catalan cream.

We show you how to prepare a mousse where chocolate is the main ingredient and a touch of coffee is added.

Ladyfingers are often used in tiramisu or for dipping in hot chocolate.

A new way to prepare tempura batter; we will do it with the Gourmet Whip.

Pumpkin is the star of autumn! Pumpkin espuma to accompany a vegetable grill