Seed storage

Seed storage

Level:
Difficult
Makes:
Recipe for 30 portions

Crispy gluten-free tuile

Used products: Crispy gluten-free tuile

Preparation: Crispy gluten-free tuile

Whisk egg whites at room temperature with white sugar to obtain a shiny and white colour. Add warm cream (40℃) and melted butter (60℃) mix. Add rice flour. Sprinkle with ecklonia cava and cocoa nibs. Leave to rest in a fridge for 30 mins. Bake at 200℃ for 4mins.

 

Chocolate basil cream

Used products: Chocolate basil cream

Preparation: Chocolate basil cream

Boil fresh cream and corn syrup to 85℃. Pour over Cacao Barry chocolate and emulsify. Add cold cream and leave to set in fridge overnight. Whip and use.

 

Chocolate ball

Used products: Chocolate ball

Preparation: Chocolate ball

Melt chocolate, butter and honey until it becomes liquid. Whisk eggs and brown sugar until ribbon stage. Mix sieved dry ingredients with melted chocolate. Mix rest and pipe into half sphere mould. Bake at 175℃ for 8 minutes

 

Basil yogurt pudding

Used products: Basil yogurt pudding

  • 100 g
    water
  • 150 g
    sugar
  • 20 g
    fresh basil
  • 170 g
    plain yogurt
  • 50 g
    basil syrup
  • 1/6 zest
    lemon
  • 2 g
    olive oil

Preparation: Basil yogurt pudding

Boil water and sugar just up to point where the sugar melts. Let it cool for 10 minutes, add basil and blend with a stick blender. Strain it through a sieve to make basil syrup. Mix yogurt and lemon zest with the above mixture. Let it harden in the refrigerator, then blend it with a blender to smoothen.