Recipes

Bloom gelatin Combine everything except chocolate and bring to boil Pour over chocolate ant stir well Cool down and use

Bloom gelatin Melt in the warm milk Pour over chocolate Fold in cream, re whip Pour in to molds and freeze Glaze with green glaze Garnish with raspberry popping candies

Combine everything and bring to boil Pour in to a  full gastro size try and leave it to set Cut in to desired shape/size

Cream butter and sugar Add black treacle, eggs and vanilla. Whip up Add dry ingredients Refrigerate, roll out and cut Bake at 165C for 10min

Whip butter and sugar Bloom gelatin in cold water Combine fruit puree and gelatin in sauce pan, heat up until gelatin has melted Pour puree over butter and re whip Add cheese and whip until smooth Pipe in to molds and cover with sponge Freeze, take out of the molds…

Mix all at once. steam wrapped in cling film

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