Raspberry, Chocolate and Cherry

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Raspberry, Chocolate and Cherry

Serves 10

Ingredients

Raspberry Pannacotta

1 litre cream

150g sugar

250g raspberries

5 gelatine leaves

1 vanila pod, split and scraped

 

Cherry Ice Cream

500g full fat milk

1 vanilla pod, split and scraped

130g caster sugar

85g egg yolk

150g cream

300g frozen cherries

 

Raspberry Coulis

400g raspberries

1tsp lemon juice

2tbsp tbsp sugar

 

Chocolate Brownie

70g dark chocolate

110g butter

2 eggs

225g sugar

55g flour

25g cocoa powder

 

Method

Raspberry Pannacotta

Soak the glatine leaves in cold water. Place the vanilla pod and seeds together with the cream, sugar and raspberries into a pot and bring to a simmer. Remove the vanilla pod and discard. Squeeze the water out of the gelatine leaves and add them to the pan. Stir until the gelatine has dissolved. Mix together with a hand blender and pass through a chinois. Line a dish with clingfilm and set in a fridge. When set cut with a large cutter and use the left over panacotta to whip.

Cherry Ice Cream

Place the vanilla pod in a pan together with the cherries, milk and cream. Bring to the boil. Take off the stove and leave to the side for about 30 minutes for the vanilla to infuse. Mix the sugar with the egg yolks. Pass the cream mixture through a chinois onto the egg yolks and sugar. Mix and return to the pan . Heat up slowly, whisking continuously until the mixture is thick enough to coat a wooden spoon. Place in a pacojet container and freeze for 24 hours, or churn it through an ice cream machine.

Raspberry Puree

Put the raspberries in a pan together with the lemon juice and sugar. Bring to the boil and leave to reduce till a bit thick. Mix and pass through a chinois. Chill until needed.

Chocolate Brownie

Heat the oven to 190C. Line a small baking tin with a baking sheet. Melt the butter and sugar together in a pan. Take off the heat and beat in the rest of the ingredients. Place in the dish and bake for around 15 -20 minutes. Chill and cut into small cubes to garnish the dessert.

Plate the dessert and garnish with italian meringue and fresh raspberries.

 

 

Passion Fruit and Mango

 

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Passion Fruit and Mango

Serves 8
1 hour
Medium

Ingredients

Passion Fruit Bavarois

100ml milk
430ml double cream
85g sugar
4 egg yolks
4 gelatin leaves
500g passion fruit puree
25g dark chocolate

Mango Sorbet

3 fresh mangos peeled and stones removed
250g icing sugar
2 lemons, juice only

Italian Meringue

55g egg whites
150g sugar
50ml water
Method

Passion Fruit Bavarois

Soak the gelatin leaves in cold water for about 5 minutes.
Bring the milk and 150ml of the cream to the boil.
Mix the egg yolks and sugar together.
Pour the milk and cream into the sugar and egg yolks and mix to make a sauce Anglaise.
Add the gelatine leaves and add the passion fruit puree.
Whisk the rest of the cream until it is at soft peaks. Add the cream to the passion fruit mix. Pour the mix into individual rings which have been covered in the bottom with plastic film. Leave in the fridge to set.
When set take out of the moulds, melt the dark chocolate and pipe onto the bavarois.

Mango Sorbet

Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend into a puree. Save a bit of the puree and use as a coulis to garnish the plate.
Transfer the mixture into an ice cream machine and churn until ready.
Once ready transfer into a container and hold in feeder until ready to serve.

Italian Meringue

Bring the sugar and water to the boil and cook it until it reaches 125°C.
While the sugar is cooking start mixing the egg whites in a food mixer and whisk till stiff peaks.
When sugar is ready turn mixer on low and slowly pour in hot sugar in a thin stream.
When all the sugar is in turn the machine back to high and whisk until stiff and shiny.

Strawberry, Yuzu, Basil

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Serves 6
60mins plus setting time
Easy

Ingredients

Strawberry Sauce

0.5l frozen strawberries
50g sugar
1 vanilla pod
juice from half a lemon

Yuzu Sorbet

300g sugar
180g glucose
650g water
3 gelatine leaves
500ml yuzu juice

Strawberry Terrine

500g Fresh Strawberries
1 vanilla pod
500ml strawberry juice
100ml strawberry syrup
6 gelatine leaves

Strawberry Sponge/Cloud

150ml strawberry puree
50ml water
3 gelatine leaves

Garnish

Fresh Strawberries
Micro Basil
Italian Meringue

Method

Strawberry Sauce

Cut the vanilla pod lengthwise and scrape out the seeds.
Put in a small pot with all the other ingredients. Warm up and take off the stove. Leave for half an hour to leave the vanilla to infuse.
Take the vanilla pod out and blend.
Pass through a chinois and chill in the fridge till serving.

Yuzu Sorbet

Soak the gelatine leaves in a bowl with water to soften.
Put all the other ingredients in a pot and warm up until all the sugar has dissolved.
Put in the gelatine leaves and mix until dissolved.
Pass through a chinois and chill.
If using a pacojet put in a pacojet container and freeze solid.
After chilled to room temperature run through an ice cream machine.

Strawberry Terrine

Wash and slice the strawberries, soak the gelatine leaves, slice and scrape out the seeds from the vanilla pod.
Warm up the syrup and juice with the vanilla pod and leave to the side for 30mins for the vanilla to infuse.
Line a terrine mould with plastfilm and put in the strawberries.
Melt the gelatine leaves in a microwave and mix into the juice and syrup mix.
Pass through a chinois and pour into the terrine mould.
Place in the fridge to set.

Strawberry Sponge/Cloud

Soak the gelatine leaves.
Melt the gelatine leaves and mix into the strawberry puree and water.
Place into the fridge to set.
Before it’s about to set take out of the fridge and place it into a kitchen mixer with a whisk attachment on full speed for about 25mins.
Place into a mould that has been lined with plastfilm and place into a fridge to set.
When the terrine is set cut into the desired shape, and the same goes for the strawberry sponge.

Banana Split Recipe

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INGREDIENTS

8 serving(s)

Chocolate Delice

680g Good Quality Dark Chocolate
400g egg whites
120g unsalted butter
20g flour
100g sugar
12g sea salt

Vanilla Ice Cream
It can be substituted with ready-made vanilla ice cream (good quality)

500g Full Fat Milk
2 Vanilla Pods
130g Sugar
85g egg yolks
150g Cream

White Chocolate Mousse

400ml Cream
2 Egg yolks
300g White Chocolate

Milk Chocolate Sauce

125g Milk Chocolate
125ml Cream
Bring the cream to a boil. Take off the stove and whisk in the milk chocolate. Serve warm.

Caramelized Bananas

4 Bananas
PREPARATION

Chocolate Delice

Melt the chocolate in a bain marie.
In a food processor mix the egg whites, butter and sugar to a light consistency. While the machine is running start to pour in the melted chocolate.
Add the flour and salt and pulse until all the flour and salt is incorporated into the chocolate mixture.
Line a small dish with baking paper and bake at 110 degrees for 16 minutes.
Set in a fridge and cut to the size of your liking.

Vanilla Ice Cream
It can be substituted with ready-made vanilla ice cream (good quality)

Scrape the vanilla pods and put them in a pot with the milk, cream and sugar.
Bring to the boil and set aside half an hour to infuse the vanilla.
Pour through a chinois into your egg yolks and put back onto the stove till 84 degrees.
Put into a pacojet can and freeze for 24 hours.

White Chocolate Mousse

Melt the white chocolate in a bian marie.
Whisk the egg yolks to a white fluffy consistency.
Pour in the white chocolate to the egg yolks to a smooth cream.
Whip the cream to hard peaks and fold in to the white chocolate mix.

Milk Chocolate Sauce

Bring the cream to a boil. Take off the stove and whisk in the milk chocolate.
Serve warm.

Caramelized Bananas

Cut into pieces and caramelise them with a cooking torch.