Tag: Ingredients

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

Make light caramel from wet with sugar and glucose Remove from heat Mix in soda Pour over silicone mat Cool down, blitz for powder or store as chunks in an air tight containers. Should be stored air tight at all times! Could be stored in freezer Used for Blueberry Soufflé…

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…