Category: Gluten free

Blitz everything with hand blender Strain to make sure no lumps left Transfer into espuma gun Charge twice Refrigerate  

Mix butter and sugar Add dry ingredients Mix until dry crumbs formed Transfer onto baking tray and bake an 170c until fully baked keep stirring every 5 min Pour over with golden syrup mix and put back into oven and bake until golden brown and well caramelised keep stirring while…

Whip sugar and butter Add egg yolks one by one Add melted chocolate Next ground almond Last add whipped egg whites Bake covered with foil at 170C   SPA

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

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

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

Soak dates for 10 min in hot water and drain Transfer to food processor and blitz with pecans, coconut and salt Set in the frame Cover cashews with boiling water and soak for 3 hours Blend cashews and the rest of ingredients in a high speed blender until smooth Add…

1. preheat oven to 160C 2. Beat eggs with 290 gr sugar 3. combine water and remaining sugar, cook syrup 4. add chocolate and butter in to syrup, combine well 5. Pour chocolate syrup in to eggs, fold in 6. Bake in the oven for 30 min at 120C or…

Bring to boil cream and sugar Pour over lemon juice Portion in to glasses immediately

Melt chocolate and butter together Whip eggs and sugar Combine chocolate and eggs Fold in cocoa powder Bake 25 min at 150 C