Category: Ices

Bring to boil milk, cream, sugar, salt and black treacle Pour over egg yolks, whisk and cover with clingfilm Leave egg yolks cook for 10 min Whisk and divide into Pacojet container Refrigerate over night Freeze next day overnight again Blitz with Pacojet Once blitzed use in 48h if stored…

Used for Strawberry mousse here Used for Strawberry Vacherin here

Just simply freeze in paco jet containers and blitz before service   Used for this vegan rhubarb dessert

Cook Blitz Pass Freeze in paco jet containers Used for Hot Chocolate Fondant

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

Bring everything to simmer Simmer for 5 min Strain Levander off Churn or freeze in paco jet tubs Used for Tarte Au Citron

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

Bring to boil cream sugar and lime Pour over egg yolks Mix well, cover and leave to cook Add buttermilk, blitz with hand blender Freeze

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 cream, sugar, glucose and salt. Cool down to 30 C Combine with yogurt, blitz and churn

Used for Blueberry Soufflé here