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…