Tag: Kingsley

Whip eggs and sugar Microwave butter until runny and combine with oil Mix dry ingredients together Add orange juice and zest in to egg mixture Fold in flour mix followed by fat Use shallows trays, bake at 160 – 30 min low fan. Used for Tarte Au Citron

Bloom gelatin in cold water Bring juice with sugar to boil Melt in gelatin and leave jelly to set

Combine all in robot coupe and blitz

Combine everything in robot coupe and blitz

Blitz until sugar has melted Divide to 10 trays Spread on a trays with pallet knife Dehydrate over night Store in air tight containers

Whip eggs, butter and bananas Combine dry ingredients together and mix in egg batter Use mash scoop to divide Bake at 170 C for 20 min and Zero humidity

Whip sugar, eggs, oil and vanilla Add dry ingredients and rewhip Put grated carrots and mix well Divide in 12 tins by 770 gr Bake at 170 C for 1 hour and Zero humidity

Whip butter and sugar Add eggs and vanilla Combine flour and baking powder together, pour over butter and mix Add banana puree, whip on slow and scrape the bottom Mix well Divide in to 11 tins by 680 gr Bake at 165 C for 45 min Zero humidity

Pick and wash grapes Simmer everything except brandy for 4-5 hours Add brandy and simmer for 30 min

Whip sugar, oil, buttermilk, eggs, coffee powder and vanilla Add flour Combine vinegar and soda, add to the batter Mix well Divide into 7 gastro size trays Bake at 150 C for 20 min, zero humidity and low fan

Whip sugar, oil, buttermilk, eggs and vanilla Add flour and cocoa powder Combine vinegar and soda, add to the batter Mix well Bake at 150 C for 45 min, zero humidity and low fan. Top shelf in the oven

Whip sugar, oil, buttermilk, eggs and vanilla Add flour Combine vinegar and soda, add to the batter Mix well Bake at 150 C for 45 min, zero humidity and low fan. Top shelf in the oven

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