Category: A La Carte
Make light caramel with sugar, water and glucose Remove from heat, add cocoa Nibs Cool down until fully set Brake into pieces…
Combine all together Blitz with hand blender Pass Use with bubble machine on order Could be used for 3 days
Cream butter and sugar Add eggs 1 by 1 Add Vanilla extract Mix dry ingredients together and add into butter Fold in…
Bring to boil puree, lemon juice, sugar and dextrose Add bloomed gelatine and bring to boil again Stir in glucose Transfer to…
Cook everything except cream 2 like sauce creme anglaise Blitz in cream 2. Siphon and refrigerate over night before use
Whip eggs and sugar Add oil, mint and milk, incorporate Fold in flour Bake at 170C 5-10min
Combine all and beat for a couple of minutes. Refrigerate Used for Strawberry Vacherin here
Pastry Cream Compressed Strawberries Basil Sorbet Strawberry Espuma Tuile crisps with caramel Bee polen Micro Basil
Combine eggs, corn flour leave on the side Bring to boil milk, sugar, butter and vanilla and temper eggs mix Back to…
Heat puree with soaked gelatin Whip it up Make meringue with sugar and egg whites Fold in in to whipped strawberries Fold…
Use apple trimming after making caramelised apples in jelly here Roast apple trimmings until dark brown in the oven on the gastro…
Clean apples Scoop small apple balls Make caramel from wet Add apples and cook until tender Add soaked gelatin Use silicone moulds…
Start cooking sugar on high Start whipping whites with cream of tartar on speed 2. Pour sugar slowly and steady. Switch to…
Combine all cold in sauce pan Bring to boil while stirring Cool down contact covered Transfer in to piping bag, seal and…
Combine all except filling. Mix – 2min at speed 3 1min at speed 7 5sec on high Folding method to incorporate filling…
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
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
Make light caramel from wet with sugar and glucose Remove from heat Mix in soda Pour over silicone mat Cool down, blitz…
Use folding method Meringue for Blueberry Soufflé – recipe above Vanilla sauce creme anglaise Vanilla Ice-cream Honey Comb Caramel Sauce used…
Makes 1 large frame Bring cream and butter to the boil. Cool down to 80c Pour over chocolate Blitz Use while runny…
Makes 1 large frame Make sabayon with yolks and sugar Add butter in three stages, Make sure sabayon still hot…
Combine egg yolks and nut paste Bring to boil cream, milk and sugar Pour over yolks, quick whisk and cover Let it…
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…
Toast tonka beans for 15 min at 150C Peel and chop, add in to the cream Bring to boil cream, milk and…
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…
Slice butter in to cubes Make crumbs with butter, sugar, salt, almonds and flour Add eggs Mix until pastry is formed Role…
Mix sesames and sifted icing sugar Toast dry in the pan until gets smoky Cool down on silicone mat Store in an…
Blitz bananas with ascorbic acid Make creme anglaise with cream, honey and egg yolks Pour over bananas, add yellow food colouring and…
Items Needed: Baked puff pastry White Chocolate Cremeux Caramel Liquide Baked Apple puree Caramel Poached Apples Bulmers Cider Sorbet Caramel Crispies Icing…
Peel apples Scoop apple balls in to ascorbic bath Get all trimmings in to deep full size gastro size tray for roasting…
Peel apples. Scoop apple balls and reserve in ascorbic water bath Left over trimming roast in the oven until dark brown Blitz…
Make deep amber caramel Glaze with water add vanilla Cool to room temp before using Used for Granny Smith Muille Feuille To make…
take one frozen sheet of puff pastry and divide in 4 quarters Defrost on the table Shake icing sugar on the table,…
Bloom gelatine if using Bring to simmer all the rest of ingredients (Do Not Boil) Add gelatin if using Churn or freeze…
Bring to boil 600 gr cream, vanilla, glucose and inverted sugar Pour over chocolate and blitz with hand blender While blitzing start…
Whip up whites, sugar and acid Add color and lemon zest Dehydrate at 52-57 C over night Used for Used for Tarte Au…
Whip eggs and sugar Microwave butter until runny and combine with oil Mix dry ingredients together Add orange juice and zest in…
Fondant Chocolate Sauce Black sesame soil Orange Sorbet OR Banana & honey Ice cream Dark chocolate tuile Makes 28 portions around Bake…
Bring to simmer butter, lemon juice and zest and citric acid Mix eggs and sugar Remove butter from heat, add eggs Back…
Combine all ingredients and blend with hand blender Pass with fine sieve Vac pac Freeze if needed Used for Tarte Au Citron …