Yoghurt Mousse
3 leaves or 5 grams gelatin 60 grams yoghurt 150 grams yoghurt 160 grams cream 40 grams sugar 1/2 vanilla pod First soak the gelatin in cold water. Then cut the vanilla pod in half and scrape out the seeds (keep the empty pod for another recipe). Mix the seeds with the 60 grams of […]
Mandarin Cremeux
4 mandarins (130 grams of juice) 1.5 leaves or 2.5 grams gelatin 100 grams cream 30 grams sugar 40 grams egg yolk 10 grams corn starch First soak the gelatin in cold water. Then cut the mandarins in half and juice them. After pass the mandarin juice through a fine sieve. In total you’ll need […]
Almond Tuille
60 grams egg white 50 grams cane sugar 30 grams flour 60 grams almond powder 10 grams butter 2 grams salt Mix the egg white with the cane sugar, the flour, the almond powder, the butter and the salt. Blend this till smooth. Once it’s smooth transfer it on the tuille mold and spread it […]
Black Garlic Tuille
10 grams black garlic 30 grams neutral oil (I use sunflower oil) 60 grams egg white 3 grams salt 40 grams flour 20 grams sugar 10 grams butter 3 grams squid ink For this recipe I use black garlic cloves, but you can also use black garlic paste. First weigh 10 grams into a blender […]
Chocolate Tuille
60 grams egg white 40 grams sunflower oil 10 grams butter 50 grams sugar 25 grams flour 25 grams cacao powder Mix the egg white with the sunflower oil, the butter, the sugar, the flour and the cacao powder. Now blend it till smooth. Once it’s smooth spread it on a branche tuille mold. Then […]
Layered Honey Tuille
60 grams egg white 40 grams sunflower oil 10 grams butter 50 grams honey 50 grams flour 2 grams salt Pour the egg white into a blender and also add the sunflower oil, the butter, the honey, the flour and the salt. Blend this till smooth. Once it’s smooth you can spread it on a […]
Green Herb Tuille
30 grams soft green herb leaves 150 grams neutral oil (I use sunflower oil) Transfer the herb leaves into a blender together with the neutral oil. Now blend this till the oil is 65 degrees Celsius. The oil will heat up from the friction. Once done let it drain on a sieve that lined with […]
Fig leaf tuille
30 grams fig leaves 150 grams neutral oil (I use sunflower oil) Transfer the fig leaves into a blender together with the neutral oil. Now blend this till the oil is 65 degrees Celsius. The oil will heat up from the friction. Once done let it drain on a sieve that lined with a kitchen […]
Beetroot pie tee
900 grams beetroot juice 20 grams balsamic vinegar 50 grams flour 50 grams rice flour 25 grams corn starch 1 egg 3 grams salt First bring the beetroot juice to a simmer and let it reduce till it weighs 280 grams. Now add the balsamic vinegar and then let it cool down completely. Then add […]
Spinach Pie Tee
300 grams vegetable broth 50 grams spinach 50 grams flour 50 grams rice flour 25 grams corn starch 1 egg 3 grams salt First bring the vegetable broth to a boil and once it’s boiling add the spinach. Now directly cool this down as fast as possible. Then transfer it into a blender and blend […]
