Colgate Sensitive Pro-Relief: The Ultimate Tooth Sensitive Challenge

Colgate Sensitive Pro-Relief Challenge
Colgate Sensitive Pro-Relief Challenge

We are a fan of Colgate as a family, little man tried Colgate Kids Range a couple of months ago and enjoyed it.

I reviewed Colgate ProClinical Electric Toothbrush a few weeks ago and I really liked it.

We have tried the new Colgate Total Interdental Toothpaste and loved the ultimate clean feel.

A few days ago, I was invited to attend an exclusive dinner of mouth-watering, teeth-tingling, gastronomic delights.

Colgate Ultimate Challenge for Foodies
Colgate Ultimate Challenge for Foodies

Ready to test the UK’s most passionate food lovers, and prove that you really can find freedom from food sensitivity, Colgate Sensitive Pro-Relief teamed up with award-winning molecular chef, Sean Wilkinson, to create the ultimate challenge for foodies.

Sean Wilkinson using Liquid Nitrogen
Sean Wilkinson using Liquid Nitrogen

Sean Wilkinson’s approach to molecular gastronomy is infused with science and his unique approach means that the taste experience he delivers really is out of this world.

His use of liquid nitrogen to create an extreme of temperatures and bursts of flavour sensations in every mouthful really is the ultimate, teeth-tingling challenge for Colgate Sensitive Pro Relief.

On the night, Anousheh Alavi, honorary lecturer at King’s College and Colgate’s scientific advisor revealed the ground breaking science behind Colgate Sensitive Pro-Relief.

Colgate Sensitive Pro-Relief Challenge
Colgate Sensitive Pro-Relief Challenge

Sensitivity occurs when your enamel erodes and/or gums recede, exposing thousands of microscopic channels which lead to your tooth’s nerve centre.

When your teeth make contact with something cold (like ice cream) or hot (like a cup of tea), or sweet and acidic foods, sensations are carried down these channels directly to the nerves, causing pain.

Colgate Sensitive Pro-Relief is clinically proven to provide instant relief and lasting protection from tooth sensitivity after applying the toothpaste directly to each sensitive tooth for one minute.

Sean Wilkinson and Laura Boyle
Sean Wilkinson and Laura Boyle

The toothpaste contains arginine, a naturally-occurring amino acid, which, when combined with Calcium Carbonate, blocks and seals the microscopic channels that lead to your tooth nerve centre.

I was looking forward to the evening as soon as I heard that four tantalising courses were created inspired by ice and fire as the ultimate test for Colgate Sensitive Pro-Relief against the pain of tooth sensitivity.

According to my dentist, I am too keen on brushing my teeth, I put more pressure than necessary, so I have ended up with receding gums, resulting in sensitive teeth.

Nitro Foam of Passion Fruit & Lemongrass Dust
Nitro Foam of Passion Fruit & Lemongrass Dust

Featuring ingredients and flavours that would normally trigger sensitivity, thanks to Colgate Sensitive Pro-Relief, the challenge sets out to show that even the most indulgent of foodies can enjoy dishes pain-free and experience instant and lasting relief.

Beetroot Cinder Toffee with Goats Cheese Snowflakes
Beetroot Cinder Toffee with Goats Cheese Snowflakes

The first course of the Ultimate Tooth Sensitive Challenge served by Sean Wilkinson and Laura Boyle was Nitro Foam of Passion Fruit & Lemongrass Dust.

It is a intense nitrogen frozen meringue, flavoured with passion fruit juice and dusted with freeze dried lemongrass.

Not only it looked nice and neat on the plate, the Nitro Foam of Passion Fruit & Lemongrass Dust was very tasty.

It was followed by Beetroot Cinder Toffee with Goats Cheese Snowflakes, Walnut Cannelloni and Pumpkin Seed.

The starter was crisp beetroot cider toffee with soft warm goat cheese mouse, frozen goats cheese snowflakes, beetroot glass and toasted walnut crumbs.

Monkfish, Candied Belly, Grapefruit and Lobster
Monkfish, Candied Belly, Grapefruit and Lobster

The dish was colourful and the different textures and flavours worked out really well. The frozen beetroot juice complemented the creamy goat cheese.

For mains, we were served Crispy Pork Skin with Candied Belly, Grapefruit and Lobster. As I am following the Orthodox Lent, I had monkfish instead of pork.

The monkfish was beautifully cooked and served with frozen lobster, carpaccio and vanilla oil & carrot pudding, crisp chilli pork crackling, refreshing watermelon and crunchy cauliflower.

Rhubarb with Frozen Yogurt Powder and Consommé
Rhubarb with Frozen Yogurt Powder and Consommé

Our final course was a lovely dessert of Rhubarb with Frozen Yogurt Powder, Consommé and Pistachio Glass.

The roast rhubarb delice was accompanied by a semi frozen consommé and pistachio popping glass. There was also a warm vanilla jelly with hot frozen yogurt powder.

The milk chocolate coated gooseberries and white chocolate coated ginger worked really well with the rhubarb.

After a lovely evening, very enjoyable and informative, we were given a goody bag with Colgate Sensitive Pro-Relief products to try at home.

Thank you so much for a great evening, the meal was full of flavour and I really enjoy the different textures on the dishes.

Colgate Sensitive Pro-Relief toothpaste retails at RRP £3.56. Put your sensitivity triggers to the test with the Colgate Sensitive Pro-Relief Instant Relief Challenge at www.ColgateSensitiveProRelief.co.uk and download easy-to-make sensory recipes that anyone can try!

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I was under no obligation to write this post, just wanted to share my experience. The opinions expressed in this post are honest and my own.

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