01 Nov

Our chefs have made these parmesan, potato and garlic tartlets.
The pastry was made using carbon black and garlic powder to give the colour and flavour. They used UltraGel 5 to make the parmesan cream and topped it with a crisp disc of potato and parmesan powder made with Abzorbit.
Served on the Frame Porcelain Plate by 100% Chef
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