Sweet Cuisine

Gorse Flower Ice Cream Cont.

2009-09-10T00:25:00.000-07:00

Gorse Flower	720g	Egg Yolk	Bring Milk Cream, and glucose to
	720g	Sugar	the boil .Whisk together Egg yolks
	150g	Glucose	and the sugar Pour hot cream onto eggs
	3000g	Milk	Stir and Return To Pan cook out on a
	1500g	Cream	low heat to 82c , Cool slightly and
	400g	Gorse Flowers	blend in Gorse Flowers, freeze
			in Pacojet containers for processing

Chocolate Tart

2009-07-23T14:00:00.000-07:00

Chocolate Tart		Bring the cream to the boil
210g	Cream	Pour over he chopped chocolate , stir to melt,
200g	75% Tarakan Chocovic Chocolate	Beat the egg, yolk and milk together
90g	Milk	Mix the chocolate with the milk mix
1	Egg	pour into tart cases and bake with low fan
1	Yolk	at 90c for about 20 minutes till just set
6 Blind Baked Tart Cases		serve slighty warm or room temp
		best made right before service

Lavoche

2009-07-01T15:00:00.000-07:00

Lavoche
1kg		Flour
370g		Milk
92g		Butter
15g		Salt
30g		Eggs
92g		Sugar

Mix together Flour and Salt

Mix Milk, Sugar and eggs together , Pass through a chinois

Melt soften butter.

Mix together all ingredients to form a dough,

rest for an hour in the fridge.

Roll out on a pasta machine just like pasta,

I take the thickness to no.1 on my machine,

Freeze on sheets, once frozen allow to thaw slightly

Cut into desired shape, place on silpat mats and brush with egg wash

sprinkle with salt and a little crush black pepper.

Bake till Golden at 180c

I serve these with cheese, they make awesome wafers

Green Tea White Chocolate Mousse

2009-07-01T14:52:00.000-07:00

Green Tea Mousse
520g		White Chocolate pistoles
370g		Milk
520g		Cream
35g		Green Tea Powder
6.5g		Gelatine leaves

Soften the Gelatine in Ice cold water,

Bring the milk to the boil and whisk in the green tea powder

Add Gelatine and pour over the White Chocolate pieces.

Stir in and cool to room temprature

Meanwhile whisk cream to soft peaks,

Fold into cooled chocolate mix, pour into mould or container

This mousse is good for piping or quennelling as its quite soft set

Tamarillo Fluid Gel

2009-06-30T21:34:00.000-07:00

Tamarillo Gel
500g		Tamarillo Puree
50g		Sugar
1g		Salt
6g		Agar

Cut Tamarillos in half and scoop out centre,

Puree and pass through a tamis,

Obtain 500g of Puree,

mix together Sugar, salt and Agar

Add to Tamarillo puree

Bring to the boil constantly stirring,

Pour into a container and leave to cool,

Once the Jelly is formed , add to a blender

Puree till Smooth and silky,

Reserve in a squeezy bottle

I use this Puree alongside the Sweetcorn sorbet currently

on my Dessert Degustation Menu

Salted Caramel Mousse

2009-06-30T21:23:00.000-07:00

Salted Caramel Mousse
360g		Cream
220g		Sugar
110g		Honey
100g		Stock Syrup
140g		Yolks
21g		Gelatine
660g		Cream
3 g		Salt

Cook the Sugar and Honey to desired caramel, I take it just before the caramel would be considered burnt, While the caramel is cooking heat the 360g of cream with the 3g of salt.

When the caramel is cooked add the cream slowly and carefully, it will bubble up and spit.

Soften Gelatine sheets in ice cold water, add to Caramel mixture when it cools to 55c.

Cool to room temprature.

Meanwhile make a sabayon by whisking Stock Syrup and yolks over a double boiler which should be just simmering until thickened.

Whip the 660g of Cream to soft peaks.

When the sabayon is cooked fold in the Caramel mix

Fold in the Whipped cream, Check seasoning for salt,

Pour into mould to set, I now set the mixture in Water balloons to form perfect

Spheres without the cost of buy spherical moulds,

Beetroot Sorbet

2009-06-30T21:19:00.000-07:00

Beetroot Sorbet
900g	Beetroot
1g	Bayleaf
4g	Thyme
540g	Stock Syrup 50:50
1 Juice	Lemon
50ml	Sherry Vinegar

Cook the Beetroot Sous vide with Thyme and bayleaf at 85c in the steamer or roner and puree till smooth.

Add remaining ingrediants and freeze in a pacojet container overnight

Pacotise following day

I use the sorbet for the Beetroot, Chocolate Aero and Fourme D'ambert Dish, It really

Freshens up the dish