Used products: Passion Fruit Agar
5.3 ozFruit'Purée Passion fruit Capfruit
11.6 grvanilla bean
15.4 grPG-10 agar
Preparation: Passion Fruit Agar
Boil together Fruit'Purée Passion fruit Capfruit and vanilla beans.
Add PG-10 agar and agar agar, and bring to a boil again.
Pass through sieve and pour into mould.
Leave to cool and cut into small pieces.
Used products: Passion Fruit Bubbles
10.6 ozFruit'Purée Passion fruit Capfruit
0.3 ozyuzu flowers
0.6 ozegg white powder
Preparation: Passion Fruit Bubbles
Boil together Fruit'Purée Passion fruit Capfruit and yuzu flowers.
Leave to infuse for 5 minutes and pass through sieve. Leave to cool in refrigerator.
Add sugar and egg white powder, and create bubbles with hand blender.
Used products: Fresh Grapefruit
Preparation: Fresh Grapefruit
Add to sour cream and white chocolate Chantilly.
Used products: Chocolate and Spice Sablé
3.2 ozunsalted butter
0.1 ozsea salt
15.4 grlemon zest
0.7 ozhazelnut powder
2.8 ozalmond powder
0.1 ozspice mix
Preparation: Chocolate and Spice Sablé
Mix together unsalted butter, sugar, sea salt and lemon zest.
Add hazelnut powder and almond powder.
Mix in spices, cocoa butter, flour and cocoa powder.
Make into a dough with unrefined pieces and bake at 160°C for 15 minutes.
Used products: Chocolate and Black Tea Smoothie
Preparation: Chocolate and Black Tea Smoothie
Boil together water and black tea leaves and leave to infuse for 5 minutes. Rescale to 180 g and pour over chocolates. Emulsify with hand blender.
Mix in sugar, invert sugar, stabiliser, skimmed milk powder and dextrose.
Freeze with nitrogen.
Used products: Sour Cream and White Chocolate Chantilly
Preparation: Sour Cream and White Chocolate Chantilly
Bring cream to a boil, then add gelatine sheets.
Add chocolate and mix with hand blender.
Add sour cream and kirsch, and mix until smooth.
Store in refrigerator and whip when cool.