Recipes

Mix fresh berries with icing sugar Assemble:  

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 baked keep stirring every 5 min Pour over with golden syrup mix and put back into oven and bake until golden brown and well caramelised keep stirring while…

Mix flour and baking powder, set a side. In a mixing bowl weigh up all ingredients except soda and vinegar and whisk well. Combine soda and vinegar in separate bowl and put a side Add flour mixture into wet and incorporate gently, add soda and vinegar, continue mixing until smooth.…

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 down in the syrup over night Transfer in to an air tight container and store in the fridge for up to 1 month.

Combine all together Bring to boil on slow heat, constantly whisking Remove from heat, pour into containers Contact cover, label, cool down, refrigerate Whip before using

Combine all ingredients together Bring to boil Pour onto trays or into moulds Cool and freeze Slice or remove from the moulds while frozen Insert into ready to go mousse, make sure filling covered with mousse all around to avoid leakages

Bring to boil milk, cream, sugar, salt and black treacle Pour over egg yolks, whisk and cover with clingfilm Leave egg yolks cook for 10 min Whisk and divide into Pacojet container Refrigerate over night Freeze next day overnight again Blitz with Pacojet Once blitzed use in 48h if stored…

Combine all ingredients together Bring to boil Boil for 10 min Strain Cool down at room temp over night Whisk gently Refrigerate, cover, label Shelf life 2 weeks

Melt chocolate and butter Add Golden Syrup, mix well Add crushed biscuits, mix Transfer into container, mould or tray Chill overnight, cover, label

Make light caramel with sugar, water and glucose Remove from heat, add cocoa Nibs Cool down until fully set Brake into pieces and Blitz into powder using robocoupe Store in air tight container To bake Snaps: Sprinkle powder onto oiled silicone mat Bake for 1 or 2 min at 180…

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 cleaned and sliced apples Divide into 2 trays Bake at 160 C for 30min Cool down, cover, label, refrigerate or freeze

Bring to boil puree, lemon juice, sugar and dextrose Add bloomed gelatine and bring to boil again Stir in glucose Transfer to whisking bowl and whip it until room temp Pipe or spread on to tray Let it set, portion Coat with icing sugar and corn flour mix Let air…

Cream butter and sugar Add dry ingredients Roll out to 2mm thick between 2 parchment sheets Freeze in sheets Cut to shape while frozen Bake on an air mat straight away

Boil dates, cool down and blitz Cream butter and sugar Add dry ingredients Add blitzed dates Pipe in to ready moulds or muffin cases Bake at 180C for 20 min Cool down, cover, label, refrigerate or freeze

Whisk eggs, sugar and vanilla to ribbon stage Add melted chocolate with butter Fold in flour followed by chocolate drops and pistachios Divide in to three full size gastro trays Bake at 160C for 30 min or until testing pin comes out clean once inserted

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 covered with foil at 170C   SPA

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

Used for Strawberry Vacherin here

Syrup: Used for Strawberry Vacherin here

Combine eggs, corn flour leave on the side Bring to boil milk, sugar, butter and vanilla and temper eggs mix Back to the pot and on the heat keep stirring until see first couple of bubbles Pour over chocolate stir well Refrigerate contact covered Used for Strawberry Vacherin here

nozzle 1cm pipe long lines on trays with parchment paper freeze Cut in to 10 cm length Put Chocolate Craquelin on top Unsalted butter 1kg Brown sugar 1.4kg Cocoa Powder 200gr Plain flour 1.2kg   Bake at 175c for 25 min

Used for Strawberry mousse here Used for Strawberry Vacherin here

Heat puree with soaked gelatin Whip it up Make meringue with sugar and egg whites Fold in in to whipped strawberries Fold in cream pour in to moulds Put Strawberry truffle (mini wh, chocolate sphere filled with strawberry puree) in the  middle, freeze Take out from the moulds Spray with…

Use apple trimming after making caramelised apples in jelly here Roast apple trimmings until dark brown in the oven on the gastro tray Cool down and blitz with caramel syrup. Use enough syrup to get right consistency Pass and store in piping bag Use for brûlée here

Clean apples Scoop small apple balls Make caramel from wet Add apples and cook until tender Add soaked gelatin Use silicone moulds – put cooked apple and cover with caramel jelly Set and freeze. Demould from frozen Use for brûlée here Apple trimming use to make caramelised apple puree

Make caramel Melt in butter Mix in hot nuts Cool down Crush Store air tight

Start cooking sugar on high Start whipping whites with cream of tartar on speed 2. Pour sugar slowly and steady. Switch to speed 3. Keep whipping until meringue cools down

Combine all cold in sauce pan Bring to boil while stirring Cool down contact covered Transfer in to piping bag, seal and store until required Use to make passionfruit soufflé here

Combine all except filling. Mix – 2min at speed 3 1min at speed 7 5sec on high Folding method to incorporate filling If baking right after making cook for 4-5 min. After an hour of refrigeration bake for 6min. Served with Meringue for Passionfruit Soufflé – recipe above Filling here…

  Meringue Espuma Gel Poached Sorbet Crisp