Tag: A La Carte

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

Combine all except filling. Mix – 2min at speed 3 1min at speed 7 5sec on high Folding method to incorporate filling If baking right after making cook for 4-5 min. After an hour of refrigeration bake for 6min. Served with Meringue for Passionfruit Soufflé – recipe above Filling here…

  Meringue Espuma Gel Poached Sorbet Crisp  

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