Recipes

Dissolve corn flour in lime juice Pour it over diced mango in a pot Add sugar, lime zest, vanilla and cinnamon Bring to simmer stirring or until cornflour fully cooked

Boil up sugar with water Reduce and bring to light caramel Microwave popcorn Place popcorn in a well oiled bowl Add butter and soda to caramel and stir well Pour caramel over popcorn Mix until all popcorn is covered in caramel Transfer popcorn on to a tray with silicon mat…

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

Soak gelatin in the cold milk Add cream, sugar and vanilla to the milk. Bring all to simmer stirring Remove from heat let it cook for 10-20min Melt in chocolate Pour in to moulds and refrigerate overnight

Beat all at once Spread on a baking silicon mat or parchment paper Bake at 170C for 5-10min depends on size and thickness Cool down before snapping

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