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

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

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…

Bring to boil puree and water Add 400 gr sugar and bring to boil again Mix 100 gr sugar with pectin Pour pectin slowly to the boiling puree Give it a good boil, make sure pectin has dissolved Remove from the heat, use while hot.Could be refrigerated for next time…

Combine Bake at 170 for 10-15 min Cool down Pulse with robot coupe

Syrup to make 1 large frame of opera cake. Bring to boil sugar and syrup Remove from the heat, add brandy and extract This recipe used to make Opera cake here

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

Recipe for 1 large frame and makes 2 large sheets Whip up eggs almonds and icing sugar Fold in flour and melted butter Fold in meringue with salt Bake 180C for 10-12min This recipe used to make Opera cake here

Makes one large frame