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

Combine puree, cream, coconut, sugar, salt and vanilla and bring to boil Cool down to 70 C Pour over chocolate and make genache. Blitz with hand blender if needed Transfer to piping bag and fill up dark or milk truffle shells Refrigerate Cover in melted milk chocolate Roll in to…

Whip eggs and sugar Melt butter and chocolate together Soak gelatin in cold water and melt with brandy Add chocolate mix in to eggs and whip well Add brandy with gelatin in to mix. Fold in cream Line frame with sponge sheet and fill up with mousse Freeze, slice

Whip sugar and butter Add dry ingredients Add eggs and combine sable well use spade attachment Use for Brûlée here Used for strawberry mousse here

Whip butter and sugar Add eggs in three stages Mix flour, cocoa powder and soda together Add dry in to butter mix Mix until well combined Fill up 3/4 of molds and sprinkle some milk chocolate drops on top. Bake at 160 C for 15min

Whip butter and sugar Add eggs in three stages Mix flour and soda together Add dry in to butter mix Mix until well combined Fill up 3/4 of molds and sprinkle some brown sugar and ground cinnamon on top. Bake at 160 C for 15min

Whip eggs and sugar Microwave butter until runny and combine with oil Mix dry ingredients together Add orange juice and zest in to egg mixture Fold in flour mix followed by fat Use shallows trays, bake at 160 – 30 min low fan. Used for Tarte Au Citron

  Fondant Chocolate Sauce Black sesame soil Orange Sorbet OR Banana & honey Ice cream Dark chocolate tuile Makes 28 portions around Bake at 180C for 8min

Bring to simmer butter, lemon juice and zest and citric acid Mix eggs and sugar Remove butter from heat, add eggs Back on the heat Add bloomed gelatine Keep stirring until get first 3-4 bubbles Pass in to container Refrigerate Vac pac Freeze if needed Used for Used for Tarte Au…

Used for Blueberry Soufflé here

Whip butter and sugar Add eggs in three stages Add citrus zest Add dry, mix well   Combine Icing sugar with lemon juice to make icing Drizzle over cake

Combine all bake and blitz