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That wasn’t so hard. Took two years to get around to trying out the solution I had in mind, but it works like a charm.

Last time around I simply made vinegar powder as a way to give regular candy floss a sweet and sour flavour to pair with hay-baked lamb. (Visit restaurant allium to try to the Lamb with Hay & Wool dish for yourself.)

This candy floss (or cotton candy, if you prefer), however, delivers the same great texture but with pretty much no sweetness – making it ideal as a vehicle for strong (or subtle) savoury flavours and accompaniments.

Pictured here with salt and espellette pepper seasoning.


Scribbling, ponderings, and maybe a little food porn…

by Mark Ramshaw

owner at feast for the senses
food design, private catering, consultancy

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