Tag: vegan
Sous vide at 62C for 45 min Once cooked remove to ice cold water bath Used for this vegan rhubarb dessert
Combine in sauce pan Cook Set Blitz Used for this vegan rhubarb dessert
Blitz with hand blender all except sugar Start whipping Add sifted icing sugar in three stages Pipe, dehydrate at 57C over night…
Combine all together and blitz Pass in to Espuma gun Charge 3 – 4 times Used for this vegan rhubarb dessert
Well mix all Let it sit at room temp for 1h Remix and refrigerate over night Portion in to glasses and garnish…
Blitz all, add agar agar Bring to boil Set in glasses Garnish with mango cubes
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