Recipes

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

Bring puree to boil Mix sugar with pectin While stirring pour pectin in boiling puree Bring to boil again and add the rest ingredients. Keep cooking until 104C transfer in to grease sprayed tray Refrigerate Slice Roll in to caster sugar and citric acid mix Store refrigerated

Whip meringue Melt chocolate and fold in to meringue Add brandy Fold in whipped cream Mold, freeze, serve from frozen. slice if needed.

Combine yolks and sugar Bring to boil cream, milk and vanilla Pour cream over yolks Stir, don’t whisk it may froth Cook 30 min at 105 C, 20% humidity, low fan Brûlée recipe above Elegant almond sable here Caramelised apples in jelly here Caramelised apple puree here

Melt chocolate and butter together Whip eggs and sugar Combine chocolate and eggs Fold in cocoa powder Bake 25 min at 150 C

Bring to boil cream, sugar, glucose and salt. Cool down to 30 C Combine with yogurt, blitz and churn

Combine yolks and sugar Bring to boil cream and nutmeg Pour over egg yolks Stir well Pour in to tart case Bake 30-40 min at 120 C

Bring Champagne/puree, sugar, salt to boil Cool down to 70 C Pour over chocolate, add vodka and blitz Fill up white truffle shells Refrigerate Coat in melted white chocolate Roll in popping candy Store in air tight container Store refrigerated 2-3 weeks