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Crème Chiboust With Stone Fruits: Ingredients
Crème Chiboust With Stone Fruits: Ingredients
Ingredients
Crme chiboust
10 gold gelatine leaves 300ml sauternes 300ml white wine 12 egg yolks 500gcaster sugar 250ml thickened cream 1 vanilla bean, split, seeds scraped 7 egg whites Blood peach sorbet
60g caster sugar 25ml water 500g blood peach puree To assemble
2 large apricots 2 large plums 2 large nectarines 2 large peaches Baby mint leaves Biscuit crumb
2. Mini
Ingredients
Pavlova
2egg whites, at room temp teaspoon cornflour teaspoon vinegar 1 pinch cream tartar 225g caster sugar 40mlboiling water Lemon posset
400mlthickened cream Zest and juice of 2 lemons 125gcaster sugar Pistachio crumble
2digestive biscuits 20g Pariya pistachio kernels, toasted and chopped 20g unsalted butter, melted Strawberry jelly
1 punnet strawberries
100gcaster sugar 1 leaf gelatin sheet, soaked in cold water Basil sherbet
10g basil leaves 5gcitric acid 5g caster sugar Strawberry vanilla sauce
punnet strawberries, finely chopped vanilla bean, scraped 30g caster sugar Chantilly cream
punnet strawberries, finely diced 30mlreduced balsamic glaze 10gicing sugar Garnish
Ingredients
Passionfruit sauce
Serves: 10 as a dessert
Ingredients
Poached cherries
60 cherries 500g sugar 500g red wine 50ml amaretto vanilla bean Chocolate mousse
150g sugar 200g reserved poaching liquor from the cherries 80g brandy 1200g thickened cream 60g Valrhona cocoa powder 50g cream 14ggelatin Cherry jelly
280gflaked almonds 2 tablespoons Valrhona cocoa powder 60g milk 60gliquid glucose 235g caster sugar 300g butter To garnish
70% Valrhona GUANAJA dark chocolate, finely grated Valrhona IVOIR white chocolate, finely grated 250gsour cream
5. Caramelised
and mango
10 as a dessert
Ingredients
Poached peaches
10medium white peaches, ripe 1.5kgwater 750gwhite sugar 2vanilla beans Zest and juice of 1 orange 1tbsp ginger, freshly minced 3verbena stalks Ginger verbena sorbet
11 teaspoon chopped ginger 5poached peaches from above, finely chopped 1Lpoaching liquor from peaches, above Italian meringue
2rolls butter puff pastry Icing sugar for dusting Diplomat cream
500mlmilk tablespoon vanilla essence 150gcaster sugar 6egg yolks 45gcustard powder 1vanilla bean 300gthickened cream Saffron and rum vinaigrette
200mlchampagne 100mlChivas Lochan Ora 60mlspiced rum 1pinch saffron vanilla bean, scraped 100gcaster sugar 100mlolive oil To garnish
2mangoes 2punnets baby coriander, snipped and washed to remove any dirt and grit
7. Coffee
cake with Vincotto Poached Pear Salted Almond Crumble and Kahlua Mascarpone Ice Cream
Serves: 6
Ingredients
Coffee cake
150g white chocolate, chopped 50g butter, chopped 4egg yolks cup caster sugar cupplain flour, sifted cup almond meal (ground almonds) 50ml brewed espresso coffee 2 egg whites Vincotto poached pears
1/3 cup Kahlua 300ml full cream milk 100ml thickened cream 4 egg yolks cup caster sugar 250g mascarpone
125g butter 110g caster sugar 1egg 1 cup plain flour, sifted cup almond meal (ground almonds) 100g slivered almonds, toasted, chopped teaspoon sea salt flakes Sugar tuille
Ingredients
Salted praline parfait
300g thickened cream 6 egg yolks 1 (3g) sheets gold strength gelatine leaves 25gcaster sugar 25g honey 30ml Frangelico 110ghazelnut praline paste (see note) 6 pinches or more salt flakes 30 pieces crystallised violet (chopped) 3 5 pieces freeze dried rhubarb, cut into 1cm pieces
Red coarse sugar Melted red cocoa butter and electric spray gun (see note) Rhubarb velvet
15g caster sugar 15g water 45g glucose syrup 125g dark chocolate, melted 5 drops violet essence Gold powder, for dusting Cocoa powder, for dusting Chocolate transfer
300g dark chocolate, finely chopped Zebra print transfer sheet (22cm x 13cm) Bubble sugar
300g isomalt granules 30mlVodka Food colouring, 2 drops yellow and 2 drops green To assemble
9. Swiss Roll with Cointreau Mascarpone, Pistachio Praline, Chocolate Ganache, Creme Anglise and Raspberry Coulis
Ingredients
Sponge
5 egg yolks 110g caster sugar 3 egg whites Pinch of salt 40g plain flour 20g cornflour 40g butter, melted and cooled Vegetable oil spray Creme Anglaise
1 cup milk cup castor sugar 1 vanilla pod, halved and scraped 1 teaspoon vanilla paste 5yolks Vegetable oil spray 2 tablespoons cointreau Pistachio Praline
1 cup castor sugar 4 tablespoons water 1 cup pistachio nuts, toasted Chocolate Ganache
cup thickened cream 1 cup 70% Dark chocolate, roughly chopped Raspberry Coulis
250g Mascarpone Juice of half a lemon 1 tablespoon lemon zest 1 tablespoon orange zest 1 cup thickened cream, whipped to firm peak 3 strawberries, calyx removed and flesh quartered To serve
Ingredients
3 cups milk 3 large eggs 3/4 cup sugar 1/3 cup all-purpose flour
2 tablespoons butter 2 teaspoons vanilla extract 5 medium-size ripe bananas 1 (1-lb.) package peanut butter sandwich cookies 2 cups sweetened whipped cream Garnishes: peanut butter sandwich cookies, dried banana chips, fresh mint sprigs
11. Exotic
Ingredients
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 75g each soft dried apricots, figs, pitted Agen prunes, pitted dates, mixed candied peel 425g can pineapple in natural juice, drained and the juice reserved 75g each raisins, currants, natural-coloured glac cherries Finely grated zest of 1 small orange Finely grated zest of 1 lemon 1/4 tsp ground cinnamon 1/4 tsp grated fresh nutmeg 1 tsp vanilla extract 125g brazil nuts, coarsely chopped 100g Billingtons Dark Muscovado Sugar 185ml dark rum 175g softened butter 75g Billingtons Molasses Sugar 3 medium eggs 175g each plain and self-raising flour For the marzipan 225g Billingtons Golden Caster Sugar 225g Billingtons Golden Icing Sugar, sifted 450g ground almonds 2 medium eggs 2 tsp dark rum
6 tbsp marmalade, warmed and sieved To decorate 2 large egg whites 500g Billingtons Golden Icing Sugar, sifted, plus extra for dusting 2 tsp liquid glucose Whole glac fruits, cut into pieces Fresh bay leaves
Ingredients
2 (18.25-ounce) packages devil's food cake mix 6 large eggs 1 cup vegetable oil 1 1/3 cups water 1 1/4 cups light sour cream 1 (12-ounce) package semisweet chocolate morsels 1 1/2 cups whipping cream 1/2 cup seedless blackberry jam 1/2 cup seedless raspberry jam 1/4 cup water
1 (8-ounce) package cream cheese, softened 1/3 cup powdered sugar 1 (16-ounce) container frozen whipped topping, thawed 1 teaspoon vanilla extract 3 to 3 1/2 cups chopped pecans, toasted Garnish: 1/4 cup blackberry and raspberry candies