ABSTRACT
The necessity to develop alternatives for restaurant dishes containing allergens has led to the use of techniques in which cutting-edge scientific and technical knowledge are explored. This paper describes the development of a dessert free from the main food allergens, inspired by the dessert “Soup of Letters”, created by chef Ferran Adrià and initially served at the El Bulli restaurant in 2004. All ingredients in the original recipe containing food allergens were identified and alternatives were selected. Finally, a new dessert was developed using a range of new cooking techniques. The work done was validated by a focus group and sensory analysis in which desserts prepared using the original recipe and the developed one were analyzed and discussed. It was concluded that in the proposed free from allergens dessert the main characteristics of the dish, particularly texture and flavor, were maintained or even improved. Keywords: food allergy, allergens, dessert, aquafaba, hydrocolloids
