Category: Afternoon teas

Makes 1 large frame   Joconde biscuit sponge recipe here Coffee butter cream recipe here Chocolate genache recipe here Chocolate and water 50gr+50gr Coffee syrup recipe here

Whip sugar and butter Add dry ingredients Add eggs and combine sable well use spade attachment Use for Brûlée here Used for strawberry mousse here

Whip butter and sugar Add eggs in three stages Add citrus zest Add dry, mix well   Combine Icing sugar with lemon juice to make icing Drizzle over cake

Bloom gelatin Combine everything except chocolate and bring to boil Pour over chocolate ant stir well Cool down and use