Recipes
Blitz everything with hand blender Strain to make sure no lumps left Transfer into espuma gun Charge twice Refrigerate
Mix butter and sugar Add dry ingredients Mix until dry crumbs formed Transfer onto baking tray and bake an 170c until fully…
Mix flour and baking powder, set a side. In a mixing bowl weigh up all ingredients except soda and vinegar and whisk…
Combine both ingredients and mix until smooth. Add extra lemon juice or icing sugar to adjust the consistency.
Rinse lemons with warm water Slice in to 3mm slices Cook on a slow heat in a sugar syrup until candied Cool…
Combine all together Bring to boil on slow heat, constantly whisking Remove from heat, pour into containers Contact cover, label, cool down,…
Combine all ingredients together Bring to boil Pour onto trays or into moulds Cool and freeze Slice or remove from the moulds…
Bring to boil milk, cream, sugar, salt and black treacle Pour over egg yolks, whisk and cover with clingfilm Leave egg yolks…
Combine all ingredients together Bring to boil Boil for 10 min Strain Cool down at room temp over night Whisk gently Refrigerate,…
Melt chocolate and butter Add Golden Syrup, mix well Add crushed biscuits, mix Transfer into container, mould or tray Chill overnight, cover,…
Make light caramel with sugar, water and glucose Remove from heat, add cocoa Nibs Cool down until fully set Brake into pieces…
Combine all together Blitz with hand blender Pass Use with bubble machine on order Could be used for 3 days
Cream butter and sugar Add eggs 1 by 1 Add Vanilla extract Mix dry ingredients together and add into butter Fold in…
Bring to boil puree, lemon juice, sugar and dextrose Add bloomed gelatine and bring to boil again Stir in glucose Transfer to…
Cream butter and sugar Add dry ingredients Roll out to 2mm thick between 2 parchment sheets Freeze in sheets Cut to shape…
Boil dates, cool down and blitz Cream butter and sugar Add dry ingredients Add blitzed dates Pipe in to ready moulds or…
Whisk eggs, sugar and vanilla to ribbon stage Add melted chocolate with butter Fold in flour followed by chocolate drops and pistachios…
Cook everything except cream 2 like sauce creme anglaise Blitz in cream 2. Siphon and refrigerate over night before use
Whip sugar and butter Add egg yolks one by one Add melted chocolate Next ground almond Last add whipped egg whites Bake…
Whip eggs and sugar Add oil, mint and milk, incorporate Fold in flour Bake at 170C 5-10min
Combine all and beat for a couple of minutes. Refrigerate Used for Strawberry Vacherin here
Pastry Cream Compressed Strawberries Basil Sorbet Strawberry Espuma Tuile crisps with caramel Bee polen Micro Basil
Combine eggs, corn flour leave on the side Bring to boil milk, sugar, butter and vanilla and temper eggs mix Back to…
nozzle 1cm pipe long lines on trays with parchment paper freeze Cut in to 10 cm length Put Chocolate Craquelin on top Unsalted butter…
Heat puree with soaked gelatin Whip it up Make meringue with sugar and egg whites Fold in in to whipped strawberries Fold…
Use apple trimming after making caramelised apples in jelly here Roast apple trimmings until dark brown in the oven on the gastro…
Clean apples Scoop small apple balls Make caramel from wet Add apples and cook until tender Add soaked gelatin Use silicone moulds…
Start cooking sugar on high Start whipping whites with cream of tartar on speed 2. Pour sugar slowly and steady. Switch to…
Combine all cold in sauce pan Bring to boil while stirring Cool down contact covered Transfer in to piping bag, seal and…
Combine all except filling. Mix – 2min at speed 3 1min at speed 7 5sec on high Folding method to incorporate filling…
Blitz Spread on mats/trays Dehydrate over night at 57C Store in an air tight containers Used for this vegan rhubarb dessert
Just simply freeze in paco jet containers and blitz before service Used for this vegan rhubarb dessert
Sous vide at 62C for 45 min Once cooked remove to ice cold water bath Used for this vegan rhubarb dessert
Blitz with hand blender all except sugar Start whipping Add sifted icing sugar in three stages Pipe, dehydrate at 57C over night…
Combine all together and blitz Pass in to Espuma gun Charge 3 – 4 times Used for this vegan rhubarb dessert
Make light caramel from wet with sugar and glucose Remove from heat Mix in soda Pour over silicone mat Cool down, blitz…
Use folding method Meringue for Blueberry Soufflé – recipe above Vanilla sauce creme anglaise Vanilla Ice-cream Honey Comb Caramel Sauce used…
Well mix all Let it sit at room temp for 1h Remix and refrigerate over night Portion in to glasses and garnish…
Blitz all, add agar agar Bring to boil Set in glasses Garnish with mango cubes
Make light caramel with 2250 gr sugar and 800 gr water Pour on the bottom of your selected ramekins Blitz together milk,…
Mix sugar, oil, buttermilk, eggs, vanilla Combine flour, cocoa powder. Mix in to the wet Combine soda with vinegar, add in to…
Combine wine, sugar, zest of lemon, vanilla, cinnamon in a large stock pot Clean pears and bleach with lemon juice Add pears…
Soak dates for 10 min in hot water and drain Transfer to food processor and blitz with pecans, 200 gr coconut oil…
Bring to boil puree and water Add 400 gr sugar and bring to boil again Mix 100 gr sugar with pectin Pour…
Blitz crust ingredients Line in the tins/trays Bake at 180C for 20min Blitz dry dates until ball is formed Add coconut cream…
Melt all Mix in nut butter Combine with nuts and fruits
Combine dry Make buttermilk Blend bananas, buttermilk, oil and pour over the dry Add soaked flaxseeds Make creamy pastry Bake at 180C…
Make savory dough Line in tart tins Refrigerate for 30 min Bake with rice for 10-15min at 190C Pour in filling and…
Mix coconut, flour, salt, syrup and oil until sticky dough Form tart cases in tins and bake 12-15min at 170C Cook filling…
Mix dry ingredients Combine lemon juice and milk, add soda Blitz bananas with lemon juice, milk, soda and coconut oil Combine flax…
Combine peanut butter, oats, 20 dates and 250 gr coconut oil, blitz with robot coupe Line as a crust/base, refrigerate Combine 1.750kg…