Tag: Purees & Gels

Combine all ingredients together Bring to boil Pour onto trays or into moulds Cool and freeze Slice or remove from the moulds while frozen Insert into ready to go mousse, make sure filling covered with mousse all around to avoid leakages

Combine all ingredients together Bring to boil Boil for 10 min Strain Cool down at room temp over night Whisk gently Refrigerate, cover, label Shelf life 2 weeks

Combine all together Bring to simmer Serve

Cook all together Set Blitz

Make caramel from wet Add cream Make sure use strong heat for caramel to stop it from crystallizing Used for Blueberry Soufflé here

Combine all in robot coupe and blitz

Combine everything in robot coupe and blitz

Cook Set Blitz

Use apple trimmings Rinse in sour water for 5 min (500 gr cold water 2 tsp citric acid) Place in to vac bags Cover half way with cold stock syrup ( 1 kg cold water 400 gr caster sugar, cook) Seal Poach at 85 C for 30 min Transfer in…

Bring to boil Cool down until set or refrigerate Give it a good blend

Combine all ingredients and blend with hand blender Pass with fine sieve   You can read about Isomalt here

Combine all ingredients and blend with hand blender Pass with fine sieve Vac pac Freeze if needed Used for Tarte Au Citron   You can read about Isomalt here

Bring to simmer/slow boil berries, spices and sugar Dissolve cornflour in refrigerated red vine pour in to boiling berries while mixing Keep mixing, let cornflour to cook. Compote will  thicken evenly Don’t cook compote for too long avoid smashing berries

Sauce Crème anglaise the easiest and quickest way possible Bring to strong boil cream, milk, sugar and vanilla Pour over egg yolks in two stages. Work quick! Cover with clingfilm Leave it to cook egg yolks Check it in five minutes, if texture jelly like, Well done! If not, put back…