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 Serves 8 Ingredients Passion Fruit Bavarois 100ml milk Mango Sorbet 3 fresh mangos peeled and stones removed Italian Meringue 55g egg whites Passion Fruit Bavarois Soak the gelatin leaves in cold water for about 5 minutes. 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. Italian Meringue Bring the sugar and water to the boil and cook it until it reaches 125°C. Serves 6 Ingredients Strawberry Sauce 0.5l frozen strawberries Yuzu Sorbet 300g sugar Strawberry Terrine 500g Fresh Strawberries Strawberry Sponge/Cloud 150ml strawberry puree Garnish Fresh Strawberries Method Strawberry Sauce Cut the vanilla pod lengthwise and scrape out the seeds. Yuzu Sorbet Soak the gelatine leaves in a bowl with water to soften. Strawberry Terrine Wash and slice the strawberries, soak the gelatine leaves, slice and scrape out the seeds from the vanilla pod. Strawberry Sponge/Cloud Soak the gelatine leaves. INGREDIENTS 8 serving(s) Chocolate Delice 680g Good Quality Dark Chocolate Vanilla Ice Cream 500g Full Fat Milk White Chocolate Mousse 400ml Cream Milk Chocolate Sauce 125g Milk Chocolate Caramelized Bananas 4 Bananas Chocolate Delice Melt the chocolate in a bain marie. Vanilla Ice Cream Scrape the vanilla pods and put them in a pot with the milk, cream and sugar. White Chocolate Mousse Melt the white chocolate in a bian marie. Milk Chocolate Sauce Bring the cream to a boil. Take off the stove and whisk in the milk chocolate. Caramelized Bananas Cut into pieces and caramelise them with a cooking torch.
Raspberry, Chocolate and Cherry
Passion Fruit and Mango
1 hour
Medium
430ml double cream
85g sugar
4 egg yolks
4 gelatin leaves
500g passion fruit puree
25g dark chocolate
250g icing sugar
2 lemons, juice only
150g sugar
50ml water
Method
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.
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.
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
60mins plus setting time
Easy
50g sugar
1 vanilla pod
juice from half a lemon
180g glucose
650g water
3 gelatine leaves
500ml yuzu juice
1 vanilla pod
500ml strawberry juice
100ml strawberry syrup
6 gelatine leaves
50ml water
3 gelatine leaves
Micro Basil
Italian Meringue
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.
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.
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.
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
400g egg whites
120g unsalted butter
20g flour
100g sugar
12g sea salt
It can be substituted with ready-made vanilla ice cream (good quality)
2 Vanilla Pods
130g Sugar
85g egg yolks
150g Cream
2 Egg yolks
300g White Chocolate
125ml Cream
Bring the cream to a boil. Take off the stove and whisk in the milk chocolate. Serve warm.
PREPARATION
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.
It can be substituted with ready-made vanilla ice cream (good quality)
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.
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.
Serve warm.