Recipes

Bring to boil 600 gr cream, vanilla, glucose and inverted sugar Pour over chocolate and blitz with hand blender While blitzing start pouring cold cream slowly Blitz well and refrigerate over night Whip up like a cream – keep an eye as it whips up fast Quenelle or pipe Used…

Combine all at once Leave hydrating in the cold room over night Whip up like regular meringue Dehydrate over night at 70 C

Cook all together Set Blitz

Whip up whites, sugar and acid Add color and lemon zest Dehydrate at 52-57 C over night Used for Used for Tarte Au Citron

Bring milk, vanilla, soaked gelatin to boil Pour over chocolate Fold in cream Set

Whip butter and icing sugar Add cocoa powder, whip Add cheese, whip

Soak gelatin Whip meringue Bring to boil jam and melt in gelatin Pour in to meringue, whip well Transfer on to greased try and refrigerate

Filling: bring to boil cream, milk, sugar and vanilla Pour over chocolate Add eggs and blitz Pour in to tart case and stick in to oven at 180 and leave it to set. Leave oven off

Cook oranges for 2.5 hours

Bring to boil cream and sugar Pour over lemon juice Portion in to glasses immediately

Whisk cheese and sugar Soak gelatin in cold water Melt gelatin in warm baileys Pour in to cheese Fold in cream

Whisk cheese and sugar Soak gelatin To make filling: Combine cold water, cornflour, instant coffee and bring to boil while stirring. Add gelatin Pour in to cheese mix and whip Fold in semi cream Makes 1 large frame For crumb base use recipe here

Whisk cheese and sugar Soak gelatin Add 2/3 of mango puree in to cheese mix Melt gelatin in 1/3 of mango puree Combine in cheese mix and whip Fold in semi cream Makes 1 large frame For crumb base use recipe here  

Soak gelatin Bring to boil puree Add gelatin in to puree Whip puree until gets foamy Fold in meringue Fold in Cream Set in a frame with lined sponge sheet