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 and Blitz into powder using robocoupe Store in air tight container To bake Snaps: Sprinkle powder onto oiled silicone mat Bake for 1 or 2 min at 180…

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 cleaned and sliced apples Divide into 2 trays Bake at 160 C for 30min Cool down, cover, label, refrigerate or freeze

Bring to boil puree, lemon juice, sugar and dextrose Add bloomed gelatine and bring to boil again Stir in glucose Transfer to whisking bowl and whip it until room temp Pipe or spread on to tray Let it set, portion Coat with icing sugar and corn flour mix Let air…

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

Used for Strawberry Vacherin here

Syrup: Used for Strawberry Vacherin here

Combine eggs, corn flour leave on the side Bring to boil milk, sugar, butter and vanilla and temper eggs mix Back to the pot and on the heat keep stirring until see first couple of bubbles Pour over chocolate stir well Refrigerate contact covered Used for Strawberry Vacherin here

Used for Strawberry mousse here Used for Strawberry Vacherin here

Heat puree with soaked gelatin Whip it up Make meringue with sugar and egg whites Fold in in to whipped strawberries Fold in cream pour in to moulds Put Strawberry truffle (mini wh, chocolate sphere filled with strawberry puree) in the  middle, freeze Take out from the moulds Spray with…

Use apple trimming after making caramelised apples in jelly here Roast apple trimmings until dark brown in the oven on the gastro tray Cool down and blitz with caramel syrup. Use enough syrup to get right consistency Pass and store in piping bag Use for brûlée here

Clean apples Scoop small apple balls Make caramel from wet Add apples and cook until tender Add soaked gelatin Use silicone moulds – put cooked apple and cover with caramel jelly Set and freeze. Demould from frozen Use for brûlée here Apple trimming use to make caramelised apple puree

Start cooking sugar on high Start whipping whites with cream of tartar on speed 2. Pour sugar slowly and steady. Switch to speed 3. Keep whipping until meringue cools down

Combine all cold in sauce pan Bring to boil while stirring Cool down contact covered Transfer in to piping bag, seal and store until required Use to make passionfruit soufflé here

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

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