Category: Vegan
Combine both ingredients and mix until smooth. Add extra lemon juice or icing sugar to adjust the consistency.
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
Blitz with hand blender all except sugar Start whipping Add sifted icing sugar in three stages Pipe, dehydrate at 57C over night…
Combine all together and blitz Pass in to Espuma gun Charge 3 – 4 times Used for this vegan rhubarb dessert
Well mix all Let it sit at room temp for 1h Remix and refrigerate over night Portion in to glasses and garnish…
Blitz all, add agar agar Bring to boil Set in glasses Garnish with mango cubes
Combine wine, sugar, zest of lemon, vanilla, cinnamon in a large stock pot Clean pears and bleach with lemon juice Add pears…
Soak dates for 10 min in hot water and drain Transfer to food processor and blitz with pecans, 200 gr coconut oil…