Category: Ingredients

Combine all and beat for a couple of minutes. Refrigerate Used for Strawberry Vacherin here

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

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

Make caramel Melt in butter Mix in hot nuts Cool down Crush Store air tight

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

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