Make strawberry panna cotta with sweetened cream, strawberries and Special Ingredients iota carrageenan.

Make quick, easy chocolate muffins flavoured with Special Ingredients mint flavouring drops.

Make gluten-free blueberry and white chocolate muffins with Special Ingredients flavouring drops and vanilla extract.

Make madeleines, small, soft cakes with a distinctive shell shape, using Special Ingredients invert sugar.

Make an elastic caramel gel with Special Ingredients kappa carrageenan and iota carrageenan. It pairs well with chocolate, coffee and olive oil.

Make a sweet potato and pineapple foam with Special Ingredients Easy Whip and pineapple flavouring.

Make delicate chocolate shells with Crackle Crystals, to serve on their own or alongside other desserts.

Make a vegan Bakewell tartlet with Special Ingredients Ultratex, Easy Binder and almond flavouring.

Make chocolate soil with Zorbit, Special Ingredients tapioca maltodextrin.

Make a fizzy chamomile foam with rosehip and violet meringue, using Special Ingredients Easy Whip and citric acid. Finish the presentation with raspberry and mint.

Make absinthe candy floss with Zorbit, Special Ingredients tapioca maltodextrin.

Make egg-free milk meringues with this recipe using Special Ingredients xanthan gum.