Jerusalem Artichoke Cream
Ingredients 600 g Jerusalem Artichokes 40 g shallots 4 g capers 100 g cream 10 g sushi vinegar xanthan gum To taste salt Preparing the Jerusalem ArtichokesFirst submerge the Jerusalem artichokes with water and season this with some salt. Boil this for about 30 minutes till they’re really well cooked. After that take them […]
Translucent Curry Tartelette
Ingredients: Broth Base 1 lime (zest and juice) 200 ml water 10 g curry paste 3 stalks lemon grass 1 piece fresh ginger To taste salt Ingredients: Crisp 170 ml base broth 50 g isomalt 10 g glucose 10 g potato starch Instructions Finely chop the vegetables and place them in a pot with the […]
Pretzel Buñuelos
Ingredients: 50 g rice flour 150 g all-purpose flour 100 g Trisol 50 g cornstarch 2 eggs 520 g water Salt to taste Method: Combine all the ingredients in a CHEF-X and blend until smooth. Heat the frying oil to 160°C and submerge the pie tee stamp to heat it up as well. Once both […]
Vegan Seaweed Cone Tuille
75 g celeriac 75 g seaweed 45 g powdered sugar 25 g isomalt 5 g glucose Start by blending 75 grams of celeriac with 75 grams of seaweed until finely combined. Add 45 grams of powdered sugar, 25 grams of isomalt, and 5 grams of glucose, and mix into a smooth mass. Let it rest […]
Fluffy beignet sphere
460 grams self-raising flour 10 grams salt 140 grams Trisol 4 eggs 400 ml whole milk 2 cartridges Start by mixing the flour, salt, trisol, eggs, and give it good whisk. Gently incorporate the milk into the batter and add it to a siphon. Charge the siphon with two cartridges and let it rest overnight. […]
Chicken & Smoked Eel Fatcap
200 g chicken 75 g smoked eel 8 g salt 2 eggs 85 g cream 85 g milk Put all the ingredients in a blender and blend until smooth. Pass the mixture through a fine sieve and divide it into two portions. Mix some blanched wild garlic into one portion to give it a green […]
Black Potato Chips
450 g Sweet potato 250 g Potato 400 g Water 70 g Maltodextrin 70 g Isomalt 35 g Glucose powder 14 g Corn starch 5 g Salt 15 g Squid ink powder Peel and dice the potatoes. Cook with water, isomalt, corn starch, glucose, and salt over low heat until soft. Blend with maltodextrin until […]
Apple Merengue
300 gr Apple juice clarified 12 gr Trisol 40 gr Metil water cold 20 gr Albumin 0.6 gr Xanthan gum (1) 0.2 gr Xanthan gum (2) Blend the apple juice with trisol, add the metil water, then add the Albumin and Xanthan (1) and blend. Rest for at least 24 hours. The next day weigh […]
Pea Panna Cotta
300 grams peas (frozen) 150 grams cream 50 grams blanched spinach 300 grams vegetable bouillon 9 grams salt 3 1/2 sheets gelatine Heat the peas, cream, spinach, bouillon, and salt together while mixing until the mixture reaches 80 degrees Celsius. Pass the mixture through a fine sieve. Add the soaked gelatine and stir until fully […]
Vanilla Mousse
28 g water 96 g sugar 96 g cream 288 g mascarpone 480 g cold cream 2 vanilla pods (seeds) 6 g gelatin Combine the water, sugar, cream, mascarpone, cold cream, and vanilla seeds in a saucepan. Heat gently while whisking until smooth and fully combined. Pass the mixture through a fine sieve if necessary, […]