To serve with: Thai sweet chili sauce and fresh coriander
For the Ballantine take the chickenlegs together with some garlic, thyme and bay leaves. Put everything in acooking pot and add the duck fat. Cook it gently until it is soft. Take it outand cool it down. Pick the chicken leg, grate the hard-boiled egg, add theParmesan, 100g roasted pistachio nuts, chopped tarragon and mix it alltogether. Reheat the Madeira sauce, add the gelatin leaves and add it to thechicken mix. Take 3 layers of clean film and put the mixture on it. Gently rollthe mixture inside the clean film so you get a firm roll. Put the roll in thefridge.To prepare the poached egg, takethe egg and put it in hot water with vinegar. Cook it for around 3 minutes sothe egg yolk is still soft.To prepare the Caesar salad use thebaby gem leaves and mix it together with the dressing. To place the salad inthe center of the plate use a round cut ring. Cut 2 slices of the Ballantineand put it on top. Onto the Ballantine you put the poached egg. Take the ringoff and then for decoration take 2 pieces of the crispy pancetta put it in themiddle. For the finish drizzle someCaesar dressing around.
From the medium onions up to the Sherry vinegar put everything through a bar blender, blend everything smoothly and pass it through a sieve and kitchen towel, see explanation tomato consommé.The next dayyou take the tomato consommé and reduce it by ½. Add some sugar for the taste and cool it down. You need to have around 1l liquid left tonbe whisked with the cream later on and another 250ml. for the galantine.Take a big bowl and add some ice. Use another smaller bowl, place it inside the large bowland fill in the 1l tomato consommé. Whisk it until it gets foam. Also you haveto whip the cream, which you add also to the bowl. This is the white tomato mousse. Take the 250ml tomato consommé, add the galantine leaves and keep it at room temperature. Take cutter rings, height 5cm and diameter 4cm. Cover one side with clean film and fill 0.5mm of the liquid inside. Afterwards put the rings in the fridge until they cool down and it becomes a jelly texture.Take the crayfish tail and a string of dill, put it in the ring on top of the jelly andcover it with the white tomato mousse. Put it in the fridge. Keep it there for around half an hour.
Heat some olive oil in a pan, add the onions, the garlic, oregano, thyme, carrots, celery, leek, tomatoes and 1l of tomato juice. Bring everything to the boil and cook it for around 20 minutes. Then you blend it in a barblender, pass it through a sieve and afterwards you add to this hot sauce the galantine and start cooling it down. Then you take the cream and whisk it and add it to the tomato sauce so you will have a nice light mousse once it hasbeen cooled down.Now you take again some cutting rings and follow exactly the same procedure as with the white tomato mousse. The difference is that you use the red one instead of the white one. When finished also keep it in the fridge foraround half an hour.To take the mousse out of the rings you need to warm the ring abit, it works best with a blow torch. Now you easily can slide the mousses out of the rings and serve it, presentation see picture.
Marinade and press the salmon fillets using the salt, pepper, dill stalks and the zested fruit for 28 hours – see chef. Remove the salt and trimmings. Remove the skinand brown meat and trim into centre cut rectangles – cut the rest for thegratin / main course – see chef for size. Brush the salmon fillets with plentyof Savora mustard and then cover with finely chopped dill. Always chop theherbs with a razor sharp knife and only herb as much as you need for the day.Cut the peeled potatoes into even sized thumbnail pieces and add the shallots and vinaigrette – season and keep out of fridge – add the chopped chives to order. The potato salad is to be done daily.
Slicethe gravad lax through the cling film into 4 even slices. Push the potato salad into a small ring at 12 o clock and the dressed salad on top. Squeeze 5 x 20 pence size of sweet mustard sauce and 5 x horseradish sauce.
Take 1l water and 1kg sugar. Add the coriander, the smashed lemon grass, the staranise, chili and kaffir lime. Bring altogether to the boil and leave it asidethe stove for around ½ hour. Then take the pineapple and take the skin off. Cut the pineapple with a knife in around3mm thick slices.When the sugar syrup is still warm add the pineapple slices so they get marinated. It takes 24 hours.Now we prepare the Thai dressing. You take the 600g mango chutney, which can be bought in an Asian shop. Take all the other ingredients and blend everything in a bar blender. Then its ready to serve.Afterwards heat some olive oil in a non-sticking pan and fry the scallops until they are golden brown. Season them during frying up to your taste.Take the pineapple out of the liquids and rest them on a kitchen towel. Then put the pineapple along with the scallops in the center of the plate. Drizzle some dressing on top and finish it off with some cress for decoration.
For the salmon take the salmon side and cut the skin off. Also remove the grey meat until you have a nice orange side of salmon. Afterwards mix the sugar and the salt and use a big tray. Put around 1kg of thesalt-sugar mix on the grill. Put some dill along with some orange and lemonzest on top. Place the salmon side on top and on top of the salmon you putagain some dill along with orange and lemon zest. Cover it then with the restof the sugar-salt mix. Put it in the fridge for 90 minutes. Afterwards take the salmon out, remove everything anddry the salmon with a kitchen towel. Chop the bunch of dill and parsley veryfine and lay it in the skin side of the salmon so the whole salmon is covered. Then take 3 layers of clean film, roll the salmon inside so you get a roulade. Heat up 10l of water to 72 degrees and put the roulade inside. Put some weighton top of the roulade so it stays under water. Keep it in the water until it iscooled down.For the avocado mousse put all the mentioned ingredients together and blend them in a bar blender until it is smooth. For the lemon varbina take the zest of 10 lemons, place them in a pan. Add the sugar so it becomes icing sugar. Cover it witholive oil and put in a warm place with 60 to 80 degrees and keep it for 1 day.When the salmon is ready and take it out of the cleanfilm and roll it into long smoked salmon slices. Use chiso cress for decoration and see the picture for the way o serve it.
Deepfry cashew nuts until golden, place on paper to drain. Put into the fridge until cold. Then blend with the vinegar then add the mayonnaise and lime.
Slice the smoked salmon and place the slices in the centre of the plate. Place them that you have a round circle. Then take the fresh salmon and cut the skin of and the grey meat. Cut the salmon in fine cubes, around 3mm x 3mm and then put it on ice to keep it cold.Peel the cucumbers and cut it in half, take the seeds out and slice the cucumber in half moons. Put them on a tray and keep them in the freezer until they are frozen.Afterwards take the fresh salmon cubes, add the shallots, chopped chives, Spanish paprika, salt and pepper, chopped capers anda little bit of lemon juice and mix everything together. Now you have the salmon tartar.Take a cut ring, put the salmon tartar inside. Leave abit of space on top and add the sour cream on top. Take now the cucumber out othe freezer, defrost them slightly and decorate them on top like a rose.Add the caviar and a string of dill and place the ringin the centre of the smoked salmon of the plate.
Confit the rabbat legs and shoulders uned just coming off the baneCleam the loms, livers and Kidneys and sauné pinkKeep the belly fr the gamash Bring the Madeira sauce to the boil and dissolve the gelatine into itAdd to the picked confit rabbit legs the pistachio nuts and tarragon —mix together and season.Layer the terrine up alternating all the above ingredients making sure you press themall in.Tightly weap in cling-film and leave in the fridge for 24hours.
Blanchthe tomatoes, peel the skin off and slice them. Put them on a tray. Put somesliced garlic on top, thyme, olive oil and put it in the oven at 80 degrees for1 hour. Forthe basil pesto use the bunch of basil, leaves, garlic, grated Parmesan,roasted peanuts and olive oil. Blend altogether in a bar blender until you havea fine pesto sauce. Forthe olive tapenade use the black olives without the stones, garlic and oliveoil. Blend it as well in the bar blender until you have a smooth sauce. Forthe tomato tapenade use a simple tomato sauce. Add some garlic and olive oil and blend it as well in the bar blender.Forthe onion confit slice some onions, fry them with butter in a pen together with sliced garlic, string of thyme and braise it until it is soft, season it up to your taste.Now take the puff pastry disks, half bake them in the oven for around 3-4 minutes,then take them out and let them cool down.Fillin the center of the disks the braised onion confit. Put on top the braisedtomatoes. Take slices of goats cheese, add some brown sugar and caramelize themwith a blow torch. Put the goats cheese on top of the braised tomatoes and putthe tart back in the oven for another 5 minutes.Takethe 3 prepared tapenades and decorate with small dots the plate. Afterwardsplace the tomato tart in the middle of the plate and decorate it with somerocket. Ready to serve.
Takethe Kamchatka crab and press all the liquid out. Add the ginger, the red chili,the coriander, the oyster sauce, the spring onions as well as the Asianmayonnaise. Make sure that the consistence is so firm that you can rollKamchatka disks. Once you have rolled the disks put them in flour and thenslide them through the eggs and at last cover them with the breadcrumbs.Oncedone fry them in a non-sticking pa golden brown. For the sweet soy dressing usesome lightly salted soy sauce, teriyaki sauce, a bit of sesame oil, sweetoyster sauce. Put altogether in a bowl and whisk it whilst adding a bit ofolive oil. Put the dressing in the center of a pasta bowl, put the Kamchatkacrab cake on top and decorate it with some sprout salad. Ready to serve.
Retain 1 red pepper and save for fine brunoise. Roughly chop the cucumber, peppers, onions, tomatoes, garlic, mix together with thetomato juice, Worcester sauce, Tabasco and half the vinegar. Puree with thestick blender. Add the bread and season leave in the fridge 24 hrs. Whisk theegg yolks and vinegar and slowly add the olive to form a mayonnaise. Puree thesoup again and pass through a fine chinois, slowly add to the mayonnaise.Adjust the seasoning and pass again. to the mayonnaise. Adjust the seasoning and pass again.
To start with put the strawberries in a bar blender. Afterwards add around 100ml sugar syrup, 2g salt, the vanilla essence and ca. 200ml ofchampagne and blend it all together. Put it in the fridge and shortly beforeyou serve it add the rest of the sugar syrup and the remaining champagne.To fry the scallops use a non-sticking pan. Fry the scallops in a little bit of olive oil until they are golden brown and then turnthem around. Season them up to your taste.
Heat some olive oil in a cooking pot. Add the onions, leek, garlic and a string of thyme. Fry everything together until its slightly golden brown. Afterwards add the potatoes and fry it for 2 more minutes. Then you add the chicken stock, bringit to the boil and cook it for around 20 minutes up to half an hour. Add the cream and boil it for 5 more minutes. Put everything in a bar blender, start to blend it and add, whilst blending, cold pieces of butter. In this phase also season the soup up to your taste; please note to use only white pepper. Pass everything through a fine sieve. Afterwards cool it down and putit in the fridge.Take the goat’s cheese and cut it into around 5mm thick pieces. Put some brown sugaron top and then caramelize the goat’s cheese with a blow tosh. Beforeyou serve the soup decorate it with the black caviar.
Put the olive oil in a cooking pot. Add the onions, garlic, leek, ginger and carrots. Sweat it for around 5 minutes. Add the chicken stock and cook all together for around 20 minutes. Afterwards add the cream and boil it again for 5 more minutes. Put everythingin a bar blender, blend it and old cold pieces of 100g butter. Season it andthen pass it through a fine sieve.For the prawn tempura peel the prawns and remove the bowel. Put them on a piece of kitchen paper. To prepare the tempura butter use a bowl anda whisk and put inside the bowl the cornstarch, the baking powder, the bakingsoda, the sugar, the salt and the egg. Whisk everything and add the water until everything has a smooth consistence. Give it a rest for around 5 to 10 minutes. Flower the prawns and then put it in the tempura butter and then fry them for 3 to 4 minutes until they are golden brown. Add them to the soup and its ready tobe served.
Heat the olive oil in the cooking pot. Add the fresh ginger, garlic, red chilli, cinnamon sticks and the lemongrass and sweat it. Add the cut pumpkin pieces and the chicken stock and boilit for around 20 minutes. Afterwards add the cream and boil it again for 5 minutes. Blend everything together including the cinnamon sticks in a barblender and pass it though a fine sieve.Take an escalope of foie gras, season it and fry it in a non-sticking pan until it is brownish and of a softtexture. Put it in the center of the soup bowl and add the pumpkin ginger souparound and the dish is ready to serve.
Heat theveg oil in a cooking pot, add the mire pox and sweat it until its golden brown. Add the shrimp paste and sweat for another 2 minutes. Deglace with the alcohol reduce by ¾ . Add the crab and the rest of the ingredients. Simmer for 1 hr.Strain and reduce by 1/3. Adjust seasoning.
Puree the fish and add the shallots, ginger, chillies and then finish with nam plaand coriander – do a test . Make the wontons 10 g each as directed by chef, you should have 40 pieces.
Cut the 3 types of tomatoes generously and put them in a bowl. Add all the other ingredients and blend it through a bar blender. Use a big sieve, put a strain towel inside and thenstrain the blended soup. Put everything as it is inside the fridge for 24 hours.The next day you will have a clear tomato lemongrass consommé. Fill it into a cooking put and reduce it by ½ whilst only adding some sugar and salt. For the quails eggs use a casserole and put some water inside and 50ml of white wine vinegar. Bring it to the boiland put it on the side of the stove to keep it hot. Whisk the water until it ismoving and then slowly put the quail’s eggs inside. Leave them inside for around 1.30 minutes. The egg yolk has to be soft.Afterwards blanche the asparagus until it is medium soft and cut it in half. Then serve the dish like shown onthe picture.
First fry the chicken legs until they are light brown and take them out of the pot. Put in the same pot and add all the ingredients from the onions to the Portobello mushrooms. Cook everything until they are soft. Afterwards add the chicken legs, the bottles ofport, plum and red wine and reduce it by ½. Add the chicken and the veal stock. Cook it until the chicken legs are soft, ready to pick from the bone. Take the chicken legs out and pick the meat off and put the meat back to the soup. Cook it for another 30 minutes and then add the cream. Put the soup pot aside and blend everything with a bar blender. Add the Parmesan and the truffle oil andpass it through a sieve. Season the soup up to your taste and its ready toserve.
Wash the mushrooms in 3 changes of cold water and cook in a stainless steel pan with the butter. Add the finely diced mire poix, potatoes and bouquet garni – sweatfor a further 5 minutes and add the chicken stock and cream. Bring the soup tothe boil and simmer for 30 minutes. Adjust the seasoning so that the soup is finished – blitz and pass twice through a chinois (tap the soup through) and adjust the consistency if needed. Refresh the soup in iced water until cold. Date and label and store in vacuum bags. Reheat the soup and add a table spoonof seasoned whipping cream – hand blend and serve.
Mix the confit duck and onion together. Dice the foie gras – do not be too fussy about veins – only the really obvious veins. Sauté the foie gras in a hot pan and addto the duck mix. Adjust the seasoning and add 1 table spoon of washed thyme leaves. Cut the spring roll into ¾ and make 1 x spring roll using 45 g of mix.
Use the largest cooking pot, which you can find in your kitchen. Add some water and leave it one the stove. Then search for the second largest pot and add all the ingredients with the ice and mix it. Cover the pot to close it with aluminum foil. Put the smaller pot inside the large pot, which is filled with water, and bring it to the boil. Letit cook it for around 5 hours. Add more water if needed.After 5 hours take the small potout of the big pot and open it carefully. Use a sieve and put the kitchen towel inside the sieve. Take a ladle and take only the liquid out of the pot and passit through the sieve.When you have passed all the liquid put it back on the stove and reduce it by ½. Add some salt and its ready toserve. For decoration use morels and some truffle oil.
Take the beef cheeks take them and fry them in a hot pan until they are brown. Take them out and add the carrots, celery, leek and the onions. Fry them in a hotpan for around 5-8 minutes. Then add the garlic and the thyme and fry everything for 2 more minutes and then finally add the beef cheeks. Add the plum- and the port wine, the chicken stock as well as the demi-glace and braise everything slowly for 2 hours until the cheeks are soft and tender. After wardstake the beef cheeks carefully out of the sauce and pass the sauce through afine sieve. Season it carefully with salt and pepper and put the sauce back onthe stove to reduce it. After the sauce has been reduced add the beef cheeksand keep it warm.For the potato mash, use 600g of cooked hot potatoes which are already mashed readyto use. Slice the bacon and fry it and then add the onions and the garlic. Add everything to the potato mash, season it and add the parsley at the end, keepi t warm.Forthe fried Sweet bread first cook the veal sweet bread only in water with a slightbit of seasoning for around 5-10 minutes. Afterwards cool them down, seasont hem and then take flour, eggs and breadcrumbs and crumb them. Then put them inthe deep fryer and fry them until they are golden brown.Placeeverything on the plate as shown on the picture and finish the dish with a few rocket leaves. Enjoy!
Salt the legs for 12 hrs with 1 head of garlic peeled and crushed and a few sprigs ofthyme. Wash the salt off and confit in the duck fat until tender. Remove from the fat and pick the meat from the bone discarding any skin or sinew- checkwith me the first few times. Strain the fat and retain for use again, store inthe fridge.Mix the confit onion with the leg confit whilst still warm and a little picked and chopped thyme, adjust seasoning and pass over to the pastry with the pancakes.Peel the asparagus and cook in boiling salt water, refreshing in iced salt water. Cutinto even size slices 30 mm. Heat the oil in a heavy base sauté pan season the chicken breasts and seal skin sidedown. Add the crushed garlic, thyme and half the butter. Place in the oven at160 c for 4 mins. Remove the garlic and thyme. Pour off the butter and add alittle more place back in the oven for 3 mins remove and allow to rest.Remove the breast plate and flash under the salamander to ensure it is cooked throughout.Bake the pithiver for 10 mins at 180 c. Re-heat the asparagus in the remaining butterseason and drain. Place in the bottom of the bowl plate, the pithiver on topand the chicken breast above. Re- heat the Veloute and the peas and serve in the sauce jugs.
Sweat the shallots and garlic in the butter until soft NO COLOUR. Add the stock , peas and cream. Bring to the boil add the mint season, blend and pass. Chill immediately.
Mat the butter and keep warm. Place the egp yolks and reduction into around bottomed bow, whisk over a pan of boing waterunt egg max becomes ike smooth thick double cream. Take off the heat and gnty whisk inthe warm melted buter and ad the freshiy chopped mntSeason and kep in awarm place ready for use
Sauté all the chopped vegetables, gare, thyme and rosemary in a heavy bottomed pan until kentiybrowned. Deghze with the white win: then add the roasted bones and the veal stock and reduceona high heat by two thirdsStrain through 2 fine sieveSeason with salt and pepper and keep ready for use
Place the gratin potatoes into the oven whilst the lamb is resting. Cook for approximately 6minutes at 170°C until lightly golden. Place 3 piles of the warm spinach onto a plate. Place the gratin potatoes on top of the spinach. Slice the loin of lamb into 12 even slices. Season with a little salt.Place onto the potatoes and garnish each piece of lamb with an asparagus tip and sprinklethe asparagus roundels around.Spoon a little .Hollandaise onto each piece of lamb. Pour the Lamb Sauce around and serve immediately
Place the beans in the centre of the plate the steak on top and garnish with the tomato, mushroom and pomme paille. Pour the sauce around.
In a heavy based saucepan fry the meat trim in a little oil till golden. Drain the excess fat add the shallots, garlic and thyme sweat till golden, deglaze with the port, cognac& Madeira and flambé. Add the brine from the peppercorns and ½ the corns.. Reduce the alcohol and add the jus. Bring toa simmer and skim. Add the cream. Bring to a simmer reduce by a third and strainthrough a fine chinois. Bring back to a simmer and whisk in the mustards andseason. Allow only 8 peppercorns per person when re-heating the sauce during service.
Boil the cream, add the onions, peas, sweetcorn andthe baby gems. Season and bring to the boil rapidly. Add the chillis andcoriander. Place in a staub dish with a lid.
In a heavy based sauce pan bring the stock and creamto the boil with the garlic, bay leaf & basil. Allow to infuse for 30 min sand strain into another pan and whisk in the polenta over a low heat cook out slowly for 1 hr topping up with a little water if it becomes too thick. Add the cheese, butter and basil to order. Make sure the polenta is COOKED and seasoned correctly. Place in a staub witha lid.
For the risotto take a big casserole and add some olive oil as well as onions and garlic. Fry them until they are light and soft. Add the risotto and fry altogether until the risotto gets glassy. Add the white wine and move the risotto until the liquid isreduced. Once that is done add slowly the chicken stock one by one (ca. 100ml every few minutes) until the risotto ismore than al dente. Add the sweet corn,shiitake mushrooms, spinach, crabmeat and the grated parmesan cheese. Finish itwith all the chopped herbs and in the end add the diced tomatoes. Take theavocado, cut it in quarters and add some lemon juice to avoid that the avocado turnsbrown. Then add the tomato on top of the avocado.Then fry the pieces of salmon in a non-sticking pan, skin side crispy and in total medium. Serve it as shown on the picture. Bon appétit!
In a heavy based pan heat the olive oil & butter , add the onions and sweat until softno colour. Add the peppers and garlic sweat for a further 5 mins. Add the wineand reduce to a glace. Add the peppers season and cook over a high heat untilall the liquid has evaporated. Chill.
Warm the peanut oil to a medium temperature in a non-stick pan and then add the fish skin side down - crisp up and then placeunder salamander to finish – season before sending. Keep pink approx cooking time 4 minutes. Warm the mash through and check the seasoning fold in the spring onions. Sauté the pak choi in butter and season drain on kitchen paper. Arrange on the plate next to the mash. Add chopped dill and pour the sauce around and place the fish in the centre.
Slice the shallots, carrots, mushrooms, andgarlic. Sweat them in 50g of butter add the ginger, thyme and star anise. Add the wines and reduce to a syrup add the stocks and saffron. Simmer for 30 minutes and then puree and hang in muslin for another half an hour.Reduce the stock by 1/3 and add the cream. Bring to the boil and slowly whisk in 200 g of butter and add chopped dill. Check seasoning and serve.
Rub the fondue pot with the cloves of garlic and leave them inside. Add the white wineand bring it to the boil. Afterwards add slowly the mixed cheeses and stir themaround so the cheese slowly melts. Reduce the heat. When all the cheese is melted and it slowly starts cooking add the cornstarch, mixed with water. Add it with the spoon bit for bit until it gets slightly thick. Add the cherry brandy and season it with fresh pepper. Ready toserve.
Heat thebutter until foaming in a small sauté pan. Add the vegetables, cook until tender, about 2 minutes. Add the garlic, parsley, and basil, and cook for 1 minute. Set aside to cool.
Mix the semolina and salt together. Form a mound with the semolina and create a "well" in the centre of the mound. In a small bowl beat the eggs andoil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs. Wrap with plastic and allow to rest for 30 to 40 minutes. Set up the pasta machine, and have a large pot of boiling water on the stove. Roll out thin 4-inch square sheets of pasta. Brush one square of pasta with beaten egg. Mound the fillingon the egg brushed pasta sheet, top with another sheet of pasta. Press to forma seal. Repeattomakeadditionalravioli.Drop the ravioli into the boiling water and cook until al dente, about 4 minutes. Remove the raviolis and place on dinner plates. Pour the sauce over the raviolis and garnish with the cheese.
In asaucepan, steam the carrot until tender, about 8 minutes. Let cool. In a food processor or blender, pulse the chopped ginger until minced. Scrape into asmall sieve set over a medium bowl and press to extract the juice; discard the solids. Stir the carrot juice into the ginger juice. In a small saucepan, combine the sugar and water and bring to boil. Remove from the heat and whiskto dissolve the sugar. Let cool. Whisk in the mustard powder, then cover andlet stand for 5 minutes. Whisk in some of the carrot-ginger juice to loosen. Transfer the mixture to a blender. Add the remaining carrot-ginger juice and steamed carrot and puree. Transfer the sauce to a bowl. Stir in the gratedginger and sesame oil and season with salt.
Tarte Tatin: Melt butter and divide between 10x 8cm tins, also divide the 200grs of sugar between the ten tins.Place on hot solid top till it reaches medium caramel stage .chop bananas into 1 ½ INS lengths and place upright on top of the caramel, place in a oven for 5 minutes with silicon paper and a couple of trays on top.After that time take off the paper and trays, and top with the docked puff pastry put back in oven till cooked, use your own judgement or see chef.Once cooked take out of mould straight away, they are easier to get out when theyare hot .serve hot when ready.Decoration:Boil fondant and glucose together to 165oc, add chopped pecans and pour ontosilicon mat – sprinkle with salt. Allow to cool slightly, pull off 20 shards. To make caramel sauce, cook 200g of sugar and 100mls of water to caramel insaucepan. Deglaze with 40mls banana liquor and a little water. Use with discretion.Placetart in the centre of plate, drizzle sauce around it. Place one shard on top of the tart, put a ball of ice cream on top of the shard then place the last shardso that it is sticking out of the ice cream. Can be slightly dusted with icing sugar.Banana Tarte Tatin with salted caramel and cinnamon ice-cream
Cut bunchy heart out of biscuit and fulfill it with chocolate mousse. Put pearjelly disc on and then again a layer of chocolate mousse. Finish dessert with abiscuit. Freeze. Before serving dredge with cocoa, decorate with glassage and chocolate.
Cook English cream with yolks, sugar and pear puree at 85°С. Add soaked gelatin. When mixture is cold add calvados and whipped cream.
Beat egg white with sugar till thick foam, add lightly beaten yolks and mix. Carefully add sieved cocoa. Put the mixture on the silicone baking sheet and bake for 15-18 minutesat 170°С.
Make ganache out of 220ml of cream and chocolate by heating up the cream and as soon as it starts to boil take it out of the heat. Add melted chocolate. Stir ganache till smooth and add melted gelatin. Whisk 440ml of cream and put into mixture when Make ganacheout of 220ml of cream and chocolate by heating up the cream and as soon as it starts to boil take it out of the heat. Add melted chocolate. Stir ganache tillsmooth and add melted gelatin. Whisk 440ml of cream and put into mixture when it’scold. Make caramel hazel nuts by cooking sugar till caramel. Dip nuts intocaramel and them place on a silicon paper too cool down. Chop very small and addto mousse.
Put chocolate biscuit into the mould and soak it with syrup. Put Bourbon crème onand banana biscuit on top. Spread frozen banana crème then Bourbon crème and again banana biscuit. Finish with one layer of Bourbon crème. Glaze the cake and decorate it with chocolate crumbles, fresh raspberry and coulis.
Beat eggs together with sugar to the foam, add flour and cocoa powder, stir quickly. Form a sheet and bake at 200°С for 10-12 minutes.
Soak gelatin with water. Bring water together with sugar to 118°С. Beat eggs and egg yolks till thick. Then add sugar syrup while continuing beating. Keep whisking till the mixture cool down. Bring 120g of cream to boil and mix with melted chocolate. Pour gelatin into the eggs, stir and add cream with chocolate. Put vanillapowder. When the mixture is cold add whipped into the crème then whisk till smooth.
Soak gelatin with water. Crush bananas into pieces. Put sugar onto bananas and place into a pan and warm it up. Add almond paste and warm up again. Turn the heat off then add gelatin and lemon juice. Add white rum and mix it.
Beat egg whites and icing powder till thick. Add almond flour into eggs and mix tilla smooth paste. Then put crashed bananas. Slowly add beaten egg whites divided in portions and hot clarified butterin the end. Pour the mixture into the mould and bake at 180°С for 12-15 minutes. Set to cool down.
Mix all ingredients together put them on plastic sheet and put to a fridge forseveral hours. Cut into little pieces 1x1cm size then bake 180°С for 15-20 minutes.
Bring sugar to caramel, add hot cream divided into small portions, cook till caramel is melted. Put sieved cocoa powder and butter, cook 5 more minutes. Place soaked gelatin,mix and pass through chinois.
Fulfill silicone mold for one half with vanilla jelly. Place raspberry jelly and then mousse on top and a biscuit in the end. Freeze. Before serving take the dessert out of the mold and decorate with glassage and caramel decorations. Use also raspberry, currant and coulis.
Combine puree and sugar then bring to boil. Add soaked gelatin and mix.
Combine an egg, yolks with 200g sugar, beat and then add cornstarch and pistachio paste. Whisk other 200g of sugar and egg white. Carefully mix two mixtures and add chopped roasted pistachio. Put on a silicone baking sheet and bake at 180°С for15-17 minutes. Chill out and take off the sheet.
Warm up130ml cream and glucose syrup till 60°С. Add soaked gelatin. Melt chocolate and pour into warmed cream. Cool down and add 400g lightly beaten cream. Mix till smooth.
Bring to boil milk and vanilla. Beat egg yolks and sugar till white foam. Combine two mixtures and cook till 85°С in a bain marie. Add soaked gelatin. Pass and cool down.Add whisked cream and mix till homogenous consistency.
Bring sugar to caramel, add hot cream divided into small portions, cook till caramel is melted. Put sieved cocoa powder and butter, cook 5 more minutes. Place soaked gelatin, mix and pass through chinois.
Fulfill half of the mould with chocolate mousse. Place frozen jelly in the centre and biscuit on top. Freeze it. Spray chocolate glaze all over the dessert and dip the base part into glassage.
Mix puree and sugar and bring to boil. Add melted gelatin, stir. Put in moulds and put ina fridge till harden.
Make of 220ml of cream and chocolate by heating up the cream and as soon as itstarts to boil take it out of the heat. Add melted chocolate. Stir ganache till smooth and add melted gelatin. Whisk 440ml of cream and put into mixture whenit’s cold. Make caramel hazel nuts by cooking sugar till caramel. Dip nuts intocaramel and them place on a silicon paper too cool down. Chop very small and add to mousse.
Beat egg whites and sugar till thick and carefully pour in sieved flour and coconut shavings. Place in mould and bake at 160°С for 12-15 minutes.
Wrap the ring with a foil, lay out cling film inside and fulfil 2/3 par of the mould with praline crème. In the centre, place frozen pistachio crème. Then aga input praline crème and liquored biscuit on top. Glaze with chocolate and decorate with fresh raspberry, mint and coulis.
In a bain marie, beat yolks, milk, sugar and salt at 82-85° С. When mixture is smooth and thick add melted gelatin, stir and pistachio and marzipan paste, food color and liquor. Beat well and set to cool down. Pourin lightly beaten cream divided in several parts. Then mix till homogenous consistency. Freeze.
Mix eggs, water, vegetable oil and Sacher mix. Add melted chocolate and blend at amedium speed for 2-4 minutes. Put mixture into paper lined pan and level itout. Bake at 170°С during 20-25 minutes.
In a bain marie, whisk eggs, yolks and sugar till smooth. Add melted gelatin, praline,nuts and mix it all together. Then part by part add lightly beaten cream.
Laminate puff pastry sheets with caster sugar e.g.1000g sheet laminate with 400g sugar and roll them out as thin as you can. Cutout your 30 discs and cook at 200 oc for 10 minutes until caramelised golden brown. Cool and trim if needed. Make vanilla sauce by boiling cream and vanillapod together ,sabayon yolks and sugar pour on cream onto yolks and sugar add back to pan and cook out and leave to cool. Boil the raspberry puree together with the sugar to make raspberry jus, pass and leave to cool. To make vanilla cream scrape out a vanilla pod and whip the seeds together with the cream. For decoration dry frozen broken up raspberries over top of oven on a silicone paper-lined tray. Dip mint leaves in egg white then in caster sugar and dryover oven on a silicone paper –lined tray. Cut 30 strips of puff pastry, egg wash them and sprinkle sugar and nibbed almonds over them then cook at 200 octill golden brown. To assemble, drizzle raspberry and vanilla sauce on plate.In the center of plate, place a small amount of vanilla cream. Place a pastrydisc on the cream, arrange a ring of fresh raspberries around the outside ofthe disc and pipe some vanilla cream inside the ring of raspberries. Place another disc of pastry on top and repeat with the raspberries and vanilla cream andplace another pastry disc on top of the raspberries. Place a ball of vanillaice cream on top of the final disc, top with two almond batons, a freshr aspberry and mint.
On a spring roll sheet, put 270g of rice and turn to make spring roll sheet to be on top, place a stripe of pineapple chutney in the center and make a roll. Dredge it incoconut shavings and cut the edges. Repeat the whole process to make mango rollusing 270g rice left and pistachio powder as coating. Cut the edges.
Make rice half-cooked. Bring cream to boil and put all ingredients in. Cook and add rice. Turn the heat to minimum. Leave till rice absorb all the liquid.
Slow braise chili within 10 minutes while stirring all the time. Poach pineapple till juice appears. Add ginger, cinnamon, cloves, lime juice, sugar, wine vinegar and then chili. Stir and take out of the heat. Cool down.
Slow braise chili within 10 minutes while stirring all the time. Poach mango till juice appears. Add ginger, cinnamon, cloves, lime juice, sugar, wine vinegar and then chili. Stir and take out of the heat. Cool down.
