Category: A La Carte

Combine all except filling. Mix – 2min at speed 3 1min at speed 7 5sec on high Folding method to incorporate filling If baking right after making cook for 4-5 min. After an hour of refrigeration bake for 6min. Served with Meringue for Passionfruit Soufflé – recipe above Filling here…

  Meringue Espuma Gel Poached Sorbet Crisp  

Blitz Spread on mats/trays Dehydrate over night at 57C Store in an air tight containers Used for this vegan rhubarb dessert

Just simply freeze in paco jet containers and blitz before service   Used for this vegan rhubarb dessert

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 Store in an air tight container Used for this vegan rhubarb dessert

Combine all together and blitz Pass in to Espuma gun Charge 3 – 4 times Used for this vegan rhubarb dessert

Cook Blitz Pass Freeze in paco jet containers Used for Hot Chocolate Fondant

Make light caramel from wet with sugar and glucose Remove from heat Mix in soda Pour over silicone mat Cool down, blitz for powder or store as chunks in an air tight containers. Should be stored air tight at all times! Could be stored in freezer Used for Blueberry Soufflé…

Use folding method   Meringue for Blueberry Soufflé – recipe above Vanilla sauce creme anglaise Vanilla Ice-cream Honey Comb Caramel Sauce used as a dot under ice-cream Use yoghurt crispies by ‘SOSA’ on top of the dot of caramel sauce to hold ice-cream

Makes 1 large frame Bring cream and butter to the boil. Cool down to 80c Pour over chocolate Blitz Use while runny This recipe used to make Opera cake here

Makes 1 large frame   Make sabayon with yolks and sugar Add butter in three stages,   Make sure sabayon still hot before adding butter This recipe used to make Opera cake here

Combine egg yolks and nut paste Bring to boil cream, milk and sugar Pour over yolks, quick whisk and cover Let it cook sitting on the bench not the stove! Used for Soufflé here

Add all at once and whip up meringue Fold in in to filling Used for Soufflé here

Combine both ingredients in the sauce pan Bring to boil while stirring Store in the coldroom contact covered Used for Soufflé here

Toast tonka beans for 15 min at 150C Peel and chop, add in to the cream Bring to boil cream, milk and tonka bean Combine yolks and sugar Pour cream over yolks Stir, don’t whisk it may froth Pass and set in the oven Cook 30 min at 105 C,…

Souffle Filling Meringue for Souffle Vanilla sauce creme anglaise Hazelnut Ice cream Milk Chocolate Disc Roasted hazelnuts halves

Tart case 8cm Lemon curd Almond cake Mango and Levander sorbet Lemon meringue Mango puree

Bring everything to simmer Simmer for 5 min Strain Levander off Churn or freeze in paco jet tubs Used for Tarte Au Citron

Slice butter in to cubes Make crumbs with butter, sugar, salt, almonds and flour Add eggs Mix until pastry is formed Role out between 2 parchment sheets Cut discs using a perforated rings Slice long strips of pastry and line the inner side of rings Freeze Bake at 160C for…

Mix sesames and sifted icing sugar Toast dry in the pan until gets smoky Cool down on silicone mat Store in an air tight container Used for Hot Chocolate Fondant

Blitz bananas with ascorbic acid Make creme anglaise with cream, honey and egg yolks Pour over bananas, add yellow food colouring and blend well. Churn or freeze in paco jet tubs Used for Hot Chocolate Fondant

Items Needed: Baked puff pastry White Chocolate Cremeux Caramel Liquide Baked Apple puree Caramel Poached Apples Bulmers Cider Sorbet Caramel Crispies Icing Sugar