Tag: A La Carte
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
Make light caramel from wet with sugar and glucose Remove from heat Mix in soda Pour over silicone mat Cool down, blitz…
Use folding method Meringue for Blueberry Soufflé – recipe above Vanilla sauce creme anglaise Vanilla Ice-cream Honey Comb Caramel Sauce used…
Makes 1 large frame Bring cream and butter to the boil. Cool down to 80c Pour over chocolate Blitz Use while runny…
Makes 1 large frame Make sabayon with yolks and sugar Add butter in three stages, Make sure sabayon still hot…
Combine egg yolks and nut paste Bring to boil cream, milk and sugar Pour over yolks, quick whisk and cover Let it…
Add all at once and whip up meringue Fold in in to filling Used for Soufflé here
Combine both ingredients in the sauce pan Bring to boil while stirring Store in the coldroom contact covered Used for Soufflé…
Toast tonka beans for 15 min at 150C Peel and chop, add in to the cream Bring to boil cream, milk and…
Souffle Filling Meringue for Souffle Vanilla sauce creme anglaise Hazelnut Ice cream Milk Chocolate Disc Roasted hazelnuts halves
Tart case 8cm Lemon curd Almond cake Mango and Levander sorbet Lemon meringue Mango puree
Bring everything to simmer Simmer for 5 min Strain Levander off Churn or freeze in paco jet tubs Used for Tarte Au…
Slice butter in to cubes Make crumbs with butter, sugar, salt, almonds and flour Add eggs Mix until pastry is formed Role…
Mix sesames and sifted icing sugar Toast dry in the pan until gets smoky Cool down on silicone mat Store in an…
Blitz bananas with ascorbic acid Make creme anglaise with cream, honey and egg yolks Pour over bananas, add yellow food colouring and…
Items Needed: Baked puff pastry White Chocolate Cremeux Caramel Liquide Baked Apple puree Caramel Poached Apples Bulmers Cider Sorbet Caramel Crispies Icing…
Peel apples Scoop apple balls in to ascorbic bath Get all trimmings in to deep full size gastro size tray for roasting…
Peel apples. Scoop apple balls and reserve in ascorbic water bath Left over trimming roast in the oven until dark brown Blitz…
Make deep amber caramel Glaze with water add vanilla Cool to room temp before using Used for Granny Smith Muille Feuille To make…
take one frozen sheet of puff pastry and divide in 4 quarters Defrost on the table Shake icing sugar on the table,…