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