Propuesta gastronómica creativa en base a uso de plantas aromáticas hierba luisa y manzanilla, y su aplicación mediante técnicas de pastelería moderna

Abstract

Abstract: Currently, spices and aromatic herbs, such as lemon verbena and chamomile, are essential in gastronomy due to their ability to enrich dishes and improve their visual appearance. However, their use has been limited due to cultural beliefs, traditions and mostly lack of information, restricting them to medicinal or flavoring infusions. The present qualitative and descriptive research studies the adaptability of these herbs in the production of desserts using modern pastry techniques. Through an experimental approach, the flavor and aroma notes of each plant could be successfully identified. Subsequently, a gastronomic proposal is prepared, evaluated by experts in order to measure its acceptability. The results reveal that lemon verbena and chamomile have wide versatility in pastry, offering distinctive and unmatched flavors that are capable of offering a great gastronomic experience.