This powder will work wonders in your ice creams and sorbets, in creams, mousses or fruit smoothies, or powdered on fruit salads. Try it with savoury dishes, powdered on a carpaccio or delicate fish sashimi made from St Pierre, sea bream, etc., on scallops and more surprisingly on duck or lamb. One of our favourite uses is on oysters. Its texture makes it ideal for binding sauces and its fruity sweetness is ideal for toning down a spicy sauce. This ultra-light powder is ideal in risottos.
You can use it to season directly without cooking and it will become a staple at the dinner table.