Tag: Kingsley

Whip all together Pipe with small star nozzle Bake biscuit at 175 C for 7 min Turn tray if needed

Whip up butter, sugar and citric acid Pour melted white chocolate Add raspberry powder Give it a good whip

Whip up butter, sugar and citric acid Pour melted white chocolate Add orange and food coloring Give it a good whip

Whip up butter, sugar and citric acid Pour melted white chocolate Add lemon and food coloring Give it a good whip

Whisk eggs and sugar Melt butter and chocolate Pour into eggs, mix well Sift cocoa and flour together Add to the eggs and chocolate mixture  Make sure no dry lumps left Bake at 150 C for 30 min Makes 1 Full size gastro tray

Blitz walnuts Combine all ingrediants at once and mix with paddle attachement Shape in to rolls Refrigerate or freeze Slice Bake shortbread at 180C for 10min, full fan, 0 humidity

Combine dry ingredients and butter Mix until turns into crumb texture Bake at 175 C  for 25 min Cool Blitz Pour liqueur, blitz again Add extra 2 tbsp of melted unsalted butter Mix well

Combine egg whites, sugar and honey, all at once Whip up meringue Pipe on baking trays or drying sheets (use in food Dehydrator) Bake or dry out at 55C-60C for 5-6 hours. Over night if needed

Mix all together (do not over mix) Bake 175 C for 30 min Cool down Pulse with robot coupe

Cook Set Blitz

Dissolve corn flour in cold water Pour it over defrosted cherries in a souce pan Add sugar, orange zest, ginger and brandy Bring to simmer stirring or until cornflour fully cooked

Make meringue with egg white and sugar Work paste with small amount of meringue until all incorporated Fold in semi whipped cream Spread mixture evenly in the frame Freeze Slice Wrap individually store in air tight container in freezer