EFFERVESCENT LIME SUGAR
500 g sugar
200 g water
100 g FIZZY
grated peel of 2 limes
Place the sugar and water in a saucepan and heat to 130º C.
Remove from the heat and allow the mixture’s temperature to rise to 140º C by its natural heat-generating reaction. Add FIZZY and the grated lime peel. Stir with a spatula to dissolve the ingredients thoroughly.
Extend the mixture quickly in a baking tray lined with Silpat baking sheet – the sugar will begin to rise as a result of the effervescence. After a few seconds the sugar will crystallise and form a rock.
Cut slices with a knife once the sugar has cooled.

EFFERVESCENT ORANGE TABLET
50 g MALTO
20 g FIZZY
20 g confectioners’ sugar
130 g virgin olive oil
5 g dehydrated orange peel
Mix the MALTO, FIZZY, sugar and dehydrated orange peel in a blender until forming a uniform powder.
Place this powder in a bowl and gradually mix in the virgin olive oil, using a hand blender.
Spread the resulting paste over sulphurised paper with side guides that establish the desired height. Cut cylinders with the aid of a pizza cutter.