Recipes

Peel apples and chop in to cubes Combine all ingredients in the thermo blender and cook to 85 C for 5 min Refrigerate, vac pack Transfer in to squeezing bottle for plating

Tarte tatin here. Combine all and reduce in half.

`Make dry caramel with sugar and glucose syrup, get a dark umber color. add butter

Melt chocolate with butter Add syrup and stir well Pour over crushed biscuits Mix