Sugar and sweets

Sugar and sweets Enlarge

In addition to its pleasant taste, sugar has many characteristics that can enhance the preparation of food. Sugar or sugar syrup is used to bottle, confit, and preserve fruits, and this process preserves their flavour, structure, and colour for an extended period of time. Sugar also enhances firmness and consistency in certain dishes and is added to stiffly beaten egg whites to create airy desserts and pastries.

Basic techniques: caramelising, cooking, bottling, confit, marinating.

Taste combinations: pineapple, orange, melon, apple, strawberry, citrus fruit, raspberry, beetroot, carrot, roasted nuts, Maldon salt, gingerbread, coffee, chocolate, coconut.

Dry caramel

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Dry caramel

Liquorice crème

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Liquorice crème

Duo of fruity liquorice

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Duo of fruity liquorice

Raspberry candyfloss

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Raspberry candyfloss

Liquorice galette

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Liquorice galette

Coloured sugar crystals

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Coloured sugar crystals

Honeycomb

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Honeycomb

Spiced caramel layer

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Spiced caramel layer

Wet caramel

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Wet caramel

Nougatine

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Nougatine

Paté de fruits

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Paté de fruits

Sugar cane sorbet

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Sugar cane sorbet

Napoleon sweets sorbet

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Napoleon sweets sorbet

Marshmallow sorbet

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Marshmallow sorbet

Gingerbread caramel

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Gingerbread caramel

Candy floss with curry

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Candy floss with curry

Soft caramel toffee

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Soft caramel toffee