Category: Vegan

Combine both ingredients and mix until smooth. Add extra lemon juice or icing sugar to adjust the consistency.

  Meringue Espuma Gel Poached Sorbet Crisp  

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

Well mix all Let it sit at room temp for 1h Remix and refrigerate over night Portion in to glasses and garnish or layer with garnishes

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 lemon juice to wine Simmer until tender Cool down, serve Garnish with toasted flaked almonds and icing sugar

Soak dates for 10 min in hot water and drain Transfer to food processor and blitz with pecans, 200 gr coconut oil 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…

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…

Blitz crust ingredients Line in the tins/trays Bake at 180C for 20min  Blitz dry dates until ball is formed Add coconut cream in stages line on the crust Top with the whipped and sweet coconut cream Garnish with the chocolate or cocoa powder

Melt all Mix in nut butter Combine with nuts and fruits

Combine dry Make buttermilk Blend bananas, buttermilk, oil and pour over the dry Add soaked flaxseeds Make creamy pastry Bake at 180C for 30-40min Cool down before frosting Sprinkle with crushed walnuts

Mix coconut, flour, salt, syrup and oil until sticky dough Form tart cases in tins and bake 12-15min at 170C Cook filling to activate corn flour and pour in to cold tart cases Refrigerate   Makes 100 portions

Mix dry ingredients Combine lemon juice and milk, add soda Blitz bananas with lemon juice, milk, soda and coconut oil Combine flax seeds with hot water, let them soak for couple min Mix all together Bake at 180C for 30min. Cool down before icing For frosting whip up all at…

Combine peanut butter, oats, 20 dates and 250 gr coconut oil, blitz with robot coupe Line as a crust/base, refrigerate Combine 1.750kg dates, almond milk, maple syrup, coconut oil and vanilla in a sauce pan and bring to boil Simmer until dates soft Blend until smooth Salt to taste Pour…

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. Combine all together and bring to boil while stirring. 2. Boil for 10 min. 3. Pass 4. Chill 5. Serve   Used for Hot Chocolate Fondant

Add wet in to dry Mix well Divide in to 3 full size gastro trays Bake at 150C for 20 – 30 min