Category: A La Carte

Peel apples Scoop apple balls in to ascorbic bath Get all trimmings in to deep full size gastro size tray for roasting for puree Vac pack apples with caramel liquid Sous Vide at 82C for 30 – 45min, or until tender Dip cooked apples in to ice bath Store in…

Peel apples. Scoop apple balls and reserve in ascorbic water bath Left over trimming roast in the oven until dark brown Blitz in thermo blender adding caramel liquid until desired consistency Pass and and store in sealed piping bags Could be kept in the freezer Used for Granny Smith Muille…

Make deep amber caramel Glaze with water add vanilla Cool to room temp before using Used for Granny Smith Muille Feuille To make baked apple puree and caramel poached apples

take one frozen sheet of puff pastry and divide in 4 quarters Defrost on the table Shake icing sugar on the table, place sheet of pastry and cover with icing sugar. Roll it out to 1 mm thickness. Bake between parchment paper  and heavy steel trays. Bake at 160 for…

Bloom gelatine if using Bring to simmer all the rest of ingredients (Do Not Boil) Add gelatin if using Churn or freeze in paco jet tubs Used for Granny Smith Muille Feuille

Bring to boil 600 gr cream, vanilla, glucose and inverted sugar Pour over chocolate and blitz with hand blender While blitzing start pouring cold cream slowly Blitz well and refrigerate over night Whip up like a cream – keep an eye as it whips up fast Quenelle or pipe Used…

Whip up whites, sugar and acid Add color and lemon zest Dehydrate at 52-57 C over night Used for Used for Tarte Au Citron

Whip eggs and sugar Microwave butter until runny and combine with oil Mix dry ingredients together Add orange juice and zest in to egg mixture Fold in flour mix followed by fat Use shallows trays, bake at 160 – 30 min low fan. Used for Tarte Au Citron

  Fondant Chocolate Sauce Black sesame soil Orange Sorbet OR Banana & honey Ice cream Dark chocolate tuile Makes 28 portions around Bake at 180C for 8min

Bring to simmer butter, lemon juice and zest and citric acid Mix eggs and sugar Remove butter from heat, add eggs Back on the heat Add bloomed gelatine Keep stirring until get first 3-4 bubbles Pass in to container Refrigerate Vac pac Freeze if needed Used for Used for Tarte Au…

Combine all ingredients and blend with hand blender Pass with fine sieve Vac pac Freeze if needed Used for Tarte Au Citron   You can read about Isomalt here