Mix all the ingredients in the food processor. Place the dough in a vacuum bag and seal. Leave in the fridge for 20 min. Roll out on the 2nd setting on a pasta machine and line tarte moulds. Prick the pastry with fork and place in the freezer. Bake at 150 °C for 10 min.
Remove the sprig from the strawberries and cut them into smaller pieces. Cook lemon juice, sugar, water, glucose and agar agar in a sauce pan. Add to mixer jug and add the liquid. Mix to a smooth batter. Pour the liquid into paco-jet containers and freeze in the Blastchiller 900 from Electrolux.
Soak the gelatin in cold water. Simmer the lemon juice, sugar, butter and eggs to 84°C whilst whisking. Add the gelatin leaf. Strain and distribute into the tartelet moulds.
Boil milk and ground Urfa pepper. Pour caster sugar, cornstarch and egg yolks into a bowl and whisk. Pour in half of the pepper milk and mix. Return the batter to the saucepan and heat whilst whisking. Stir in the butter; strain. Let the cream cool under plastic wrap in an ice bath. Fold in the whipped cream just before serving.
Whisk egg whites and sugar over a Bain-Marie to 65°C. Whisk in the mixer until cool. Pour into a piping bag and pipe out strings on a silicone mat and dust with strawberry powder. Dry in an oven at 80 °C until completely dry.
Cut the strawberries (I) into quarters. Char the strawberries (II) with a Sivert gas burner
Cook the roasted strawberries with sugar, water and lemon juice and reduce, mixing smoothly.
Allow to cool and pour over the fresh strawberries (I).
Caramel-and hazelnut bavaroise on sablé cake with chocolate- and yuzu crème and rhubarb sorbet
serves 10
Rhubarb sorbet
Trim the rhubarb and cut into smaller pieces.
Save the rhubarb skins. Freeze the chopped pieces in the blast chiller. Bring lemon juice, sugar, water, glucose, agar agar and the rhubarb skins to a boil in a pan. Let the liquid infuse for at least five minutes, strain. Then mix the liquid with the frozen rhubarb to a smooth juice. Pour the liquid into paco jet container and freeze in the Blastchiller 900 from Electrolux.
Hazelnut praline
Melt the sugar into a golden caramel and add the hazelnuts. Lift the nuts onto a baking tray lined with a silicone mat and allow to cool. Mix the almonds with oil to a smooth batter.
Bavaroise
Soak the gelatine in cold water. Mix cream with milk, eggs and sugar. Whisk over a bain marie to 84°C. Add the gelatine and hazelnut praline whilst whisking. Beat the cream lightly, fold into the batter and fill the molds. Freeze in the Blastchiller 900 from Electrolux.
Chocolate/Yuzu cream
Bring the condensed milk and glucose to a boil in a saucepan. Pour over the chocolate and add the yuzu juice. Cover with cling film and allow to cool at room temperature. Pour into a piping bag.
Sablé cake
Mix all the dry ingredients. Add the diced butter, eggs and mix to soft dough. Put the dough in a plastic bag, vacuum seal and leave to rest in the fridge for 20 mins. Roll out as instructed. Bake at 180°C until golden (about 12-16 minutes).
Chocolate glaze
Soak the gelatine leaves in cold water. Boil water and sugar to 105°C. Whisk in the gelatine and chocolate in batches at 60°C. Mix in lightly whipped cream. Glace the bavaroise on a grate directly from freezer. Garnish with crumble and refrigerate until time to serve.
Crumble
Mix and sprinkle over bavaroise after glazeing.
Garnish
Peel the rhubarb and cut brunoise. Put in a saucepan with water and sugar and bring to a boil. Turn off the heat and allow to cool. Mix in the gelespesa, and the rhubarb juice. Put in a vacuum bag and leave until time to serve.
Milk sorbet with brownie, almond praline, chocolate nougatine and boozy cherries
Serves 10
Bring milk, double cream and agar agar to a boil in a saucepan. Pour the hot milk/cream mixture over the dry ingredients. Pour the batter back into the saucepan and cook for 5 minutes whilst constantly stirring.
Melt the butter. Mix in eggs, sugar and salt. Sift the flour and cocoa into the mixture. Pour the batter into a mold lined with parchment paper. Bake in the oven at 175°C for 20 minutes. Allow to cool and cut into pieces as instructed.
Roast the almonds in the oven at 150°C for 20 minutes. Chop one third of the almonds and place in a bowl. Melt the sugar into a golden caramel and fold the whole almonds into the caramel. Lift them up on a plate with silicone mat, cool. Mix the sugared almonds with oil and salt to a smooth batter. Fold in the chopped almonds.
Heat up the butter and glucose syrup in a saucepan. Pour in the dry ingredients. Add the water and chocolate and let the mixture cook for a few minutes. Spread the mixture thinly on a silicone mat and bake in the oven at 175°C for 10 mins. Chop the pistachios, sprinkle nuts and sea salt over the crisp before it cools
Soak the gelatine sheet. Cook the milk and cream and pour it over the egg yolk. Heat the batter to 82°C, add the gelatine. Pour the batter through a strainer over the chocolate. Let the chocolate cream cool and then whisk it fluffy with an electric whisk.
Bring sugar and salt to a boil and cook to 130°C, stir in chocolate and cocoa powder.
Boil sugar and water. Add rum and cherries and let them soak in the pan until serving.
Vernal grass ice cream
Mix sweet vernal grass, agar agar, cream, glucose and milk. Bring to the boil and allow to infuse. Strain off the vernal grass.
Whip the egg yolk with sugar. Pour the warm liquid over the egg mixture and blend. Pour everything back into the saucepan and heat up to 83°C, stirring constantly. Strain the batter into an ice cream container and freeze in Blastchiller 900 from Electrolux.
Puff pastry
Cube the butter and refrigerate. Mix the flour and water into a dough. Mix the butter into the dough so it is 80% mixed. Roll out on a floured surface. Fold the dough 4 times as instructed. Fold in sugar the last time. Refrigerate. Roll out with pasta machine, place between two silicone mats with a baking sheet on top to keep the dough pressed down. Bake at 160°C. Allow to cool on a cooling rack.
Grilled apples
Pick apples with skewers and grill directly on the coals. Bake in the oven in foil at 150°C about 10-15 min. Brown butter and add half the amount of apple. Mash with whisk and whisk down the pectin. Mix in jug mixes and add sugar and salt. Cut the other half into 8 parts and remove all the cores. Save for later. Heat the purée when serving.
Pressed apples
Cut apples as instructed and vacuum pack together with apple must & calvados
Apple syrup
Juice the apples and cook together with the vinegar and sugar. Cook to 108°C.
Spruce caramel
Chop the spruce shoots and mix with the spruce oil. Set aside for later. Bring sugar, golden syrup and double cream to a boil, cook until you achieve 122°C. Remove from the heat and fold in the butter, follow with spruce oil and spruce shoots. Allow to cool.
Spicy snow
Toast the spices and mix to powder. Put the spices in warm oil and leave to infuse for 15 minutes. Strain and mix with malto, icing sugar and sea salt.
Garnish
Wood Sorrel
Serves 10
Remove the twigs from the rosehip. Zest and squeeze the orange. Place milk, sugar, orange juice, orange zest and rosehip in a pan and bring to a boil. Cook until the rosehips are soft. Pour into a blender with the butter and strain the batter through a fine-mesh sieve. Whisk the eggs fluffy (at least 5 minutes), fold in the flour, baking powder and salt using a spatula. Then carefully fold in the milk and rosehip mixture into the egg batter. Grease an oven tray with butter and line with breadcrumbs. Pour the cake batter onto the tray, spreading it out evenly. Bake at 180 °C for about 15 minutes. Allow to cool and then punch out rounds according to instruction. Dry the remaining cake on the drying program 100°C
Place milk, sugar, glucose syrup, agar agar and woodruff in a pan and bring to a boil. Allow to infuse for approximately 15 min, then remove the woodruff. Cool to room temperature and stir in the soured milk. Pour the batter into a Paco Jet container and freeze in the Blast chiller.
Boil water, sugar, honey, and fennel seeds until the seeds become soft. Strain (save the liquid).
Let cool. Toss the fennel seeds in the icing sugar and make sure that all the seeds are covered. If the sugar does not adhere properly to the seeds, add some of the liquid and continue to toss around. Sprinkle the seeds onto a plate and dry in room temperature.
Soak the gelatine leaves. Bring cream and glucose to a boil in a saucepan. Squeeze the water out of the gelatine sheets and whisk them into the warm liquid. Pour the warm liquid over the chocolate and whisk into a smooth batter. Allow to cool in the bowl until it’s come down to a temp of 35°C. Glaze the cut cakes on a wire rack.
Brown the butter, allow to cool. Whisk the browned butter into the maltodextrine.
Place all ingredients in a saucepan and bring to a boil. Strain the cream and allow to cool in the refrigerator. Place in a piping bag before serving
Wood sorrel
Serves 10
Tartlette
230 g Plain Flour
63 g Water
63 g Butter
20 g Egg yolks
5 g Salt
12 g Sugar
Pour all ingredients into a blender and run for approximately 3 minutes. Knead the dough and refrigerate in a vacuum bag for approximately 20 min. Roll out the dough and make the tartelettes according to instruction. Bake at 180°C for 30 minutes.
Sponge cake
100 g Butter
180 g Sugar
2 Eggs
120 g Milk
200 g Plain Flour
1,5 tsp Baking powder
1 pinch Salt
Whisk butter and sugar into a fluffy batter. Add one egg at a time whilst whisking. Add the milk and then carefully fold in flour, baking powder and salt. Grease a baking tray lined with a silicone mat. Pour the batter onto the baking tray. Bake in oven at 180°C until golden (approximately 10 mins). Take out rounds using a cookie cutter. The remaining bits of the cake are dried in the oven at 100°C, then mixed to crumbs in a mixer.
Spruce Caramel
100 g Butter
140 g Golden syrup
100 g Sugar
100 g Double cream
12 g Spruce shoots
10 g Högtorp Spruce shoot oil
Chop the spruce shoots finely and mix with spruce shoot oil. Set aside for later. Bring syrup, sugar, cream to a boil and cook to 125°C. Remove from the heat and fold in butter. When the butter has melted, fold the spruce shoots and oil into the caramel. Cool.
Liquorice jelly
15 Gelatine leaves
100 g Lemon juice
100 g Water
200 g Sugar
2 g Black food colouring
5 g Liquorice powder
1 g Pectin
Soak the gelatine in cold water. Bring lemon juice, water, sugar, food colour, liquorice powder and pectin to a boil in a saucepan. Cook for 30 seconds. Strain the water from the gelatine leaves and squeeze. Mix the gelatine into the liquorice liquid. Pour the jelly onto a baking sheet lined with baking paper. Allow to set in the fridge. Cut out rounds with a cookie mold.
Rhubarb sorbet
600 g Rhubarb
1 Lemon
200 g Sugar
300 g Water
80 g Glucose syrup
5 g Agar agar
Peel the rhubarb and cut into smaller pieces. Keep the skins. Freeze the rhubarb pieces in the blast chiller. Bring lemon juice, sugar, water, glucose syrup, agar agar and the rhubarb skins to a boil. Allow to infuse for at least 5 minutes. Strain the liquid. Mix with the frozen rhubarb to a smooth juice and pour into a Paco-jet container and freeze in the Electrolux blast chiller.
Garnish
Flowers
Powdered gold
Serves 10
Pumpkin sorbet
Cut the pumpkin into small cubes. Press the juice out of the pumpkin using a juicer. Save the flesh and dry in an oven at 80°C.
Bring sugar, water, glucose syrup and agar agar to a boil in a saucepan. Add the lemon juice and the pumpkin juice. Take off the heat and freeze in a paco-jet container.
Rape seed cake
Whisk egg and muscovado sugar until fluffy. Add the rapeseed oil in a thin stream whilst whisking. Mix all the dry ingredients in a bowl.
Fold the dry ingredients into the batter, working gently, ensuring there are no lumps. Spread onto a silicone mat. Bake at 175°C for 15 minutes or until golden. When the cake is done, allow to cool and cut out slices as instructed by the chef.
Chocolate and liquorice nougatine
Melt the honey and butter in a saucepan, add pectin and sugar. Stir until you have an even batter and the butter has bound the rest of the ingredients. Add liquorice powder and chocolate nibs. Spread the batter onto a silicone mat and bake at 175°C for 10 minutes.
Chocolate ganache
Cook double cream with sugar, glucose and honey, heat to 120°C. Avoid stirring if possible. Remove from the hob when the mixture has reached 120°C. Add chocolate, using a mixer wand. Pour the ganache out onto a baking tray – ensure you have a thin layer. Note that it’s important to work quickly here so that the chocolate doesn’t solidify in the saucepan.
Italian Merengue
Whisk the eggwhites into a stiff foam. Bring water and sugar to a boil – heat to 121°C. When the sugar water has reached 121°C, add it in a thin stream to the egg white whilst mixing. Mix until the merengue is cold and transfer to a piping bag.
Chocolate crumble
Make a light caramel by heating up sugar and water. Add salt and chocolate. Remove the pan from the heat and mix everything – whisking powerfully. Allow to cool in a bowl (at room temperature).
Garnish
1 punnet Atzina cress
Dried pumpkin
Cut the atzina cress and place in a bowl lined with damp paper. fuktigt papper. Mix dried pumpkin and dust over the dessert.
Serves 10 if part of a taster menu
Apple sorbet
Cut the apples and dice them into a mixing bowl (keep the cores). Squeeze the lemon over the apples and freeze in Electrolux 900 Blast Chiller® for about 20 min (alternatively, freeze for a couple of hours) Bring sugar, water, glucose syrup and agar agar to the boil in a pan. Allow to cool.
Mix the apples into the sorbet liquid. Pour the apple sorbet into a paco jet container; freeze, alternatively run in an ice cream machine.
Apple jelly/Apple powder
Juice the apples. Bring the apple juice mixed with Gelan to a boil for about 40 seconds.
Pour the liquid out on to a silicone mat and allow to cool in room temperature. Cut out small rings with a metal cutter. Take the apple bits from the juicer, spread on a silicone mat and dry in the oven at 90°C.
Beurre noisette cake
Brown the butter in a saucepan to a minimum of 126°C. Pour into a mixing bowl and allow to cool. Whisk the browned butter with sugar until and add the eggs one at a time (whilst whisking).
Fold all the dry ingredients into the batter and ensure you have no lumps. Butter the molds and line with breadcrumbs. Bake at 185°C for about 8 min just before serving.
Apple caramel
Dice the apple remains and remove the pips from the cores. Cook sugar, apple and cream without stirring. Cook until you have a golden caramel. Fold butter into the mixture right at the end. Strain the apple bits and allow the caramel to cool at room temperature.
White chocolate snow
Melt white chocolate in a mixing bowl in a Bain Marie. Fold in the maltodextrin and mix, ensuring you have no lumps.
Dried apples
Bring sugar and water to a boil in a saucepan. Make sure the sugar dissolves. Slice the apple thinly on a mandolin. Place the apple slices on a silicone mat with space between each slice.
Brush the apple slices with the sugar syrup and dry in the oven at 90°.
Dried parsnips
Peel and shave the parsnips thinly on a mandolin and place on a silicone mat. Dry in oven at 90°C.
Garnish
Fennel-baked rhubarb
Peel the rhubarb with a knife and cut them into 15 cm long pieces. Place the pieces in a vacuum bag. Juice the trimmings in a cold press juicer. Bring the juice to a boil with birch sap, sugar and fennel seed and cook until the seeds are soft. Strain the liquid and pour it into the bag with the rhubarb, keep the fennel seeds in a bowl. Seal the bag and cook for 5-10 minutes in a water bath or steam oven at 80°C. Let the rhubarb rest in the bag for 10 minutes, then pour the liquid into a pan and place the rhubarb on a tray. If you do not have access to a vacuum machine you can simmer the rhubarb in the juice on the stovetop instead.
Frosted fennel seed
Toss the fennel seed in the sugar making sure all seeds are covered. Spread the seeds on a tray and let them dry in room temperature.
Rhubarb chutney
Boil the liquid with agar agar until the liquid thickens. Peel the rhubarb and dice it finely. Mix the rhubarb with the liquid and leave to cool in room temperature.
Meringue
Whip all ingredients to a firm meringue. Spread it thinly onto silicone sheets and dry it in the oven at 90°C. Take out the meringue while still chewy and tear it into pieces as instructed by your chef. Burn the pieces with a blowtorch and leave to cool on a tray.
Buttermilk ice cream
Boil the buttermilk with sugar, glucose and agar agar. Until the sugar has melted. Add the egg yolks and whisk over medium heat until the mixture reaches 84°C. Remove the pan from the heat and add the cream.
Caramel crumble
Combine and knead all ingredients to form a dough. Press the dough out flat onto a silicone sheet and bake in the oven at 170 °C for 15 minutes or until the cake is golden brown. Crush the cake to a fine crumble.
Garnish
Slice the rhubarb thinly using a mandolin and place the slices in cold water. Pluck the herbs, cover them with wet paper and keep in the fridge until serving
Combine all ingredients in a siphon. Bake for 1 hour at 75°C. Load with 2 gas cartridges and shake thoroughly. If you don’t have access to a siphon you can skip the egg yolks and serve the foam as a warm chocolate sauce on the side instead.
Boil the milk with sugar glucose and agar agar. Allow to cool to room temperature and add the sour cream. Churn in an ice cream machine.
Mix the wet and dry ingredients in separate bowls. Combine the 2 into a smooth batter. Grease the moulds and sprinkle with breadcrumbs. Bake the cakes 5-7 minutes at 200°C just before serving.
Boil all ingredients while stirring until the sauce thickens (about 10 minutes). Pour the sauce into a piping bag.
Boil sugar rum and syrup together. Add the cloudberries and allow to macerate until serving. Drain the berries and keep the liquid to infuse the cakes before serving after they are baked.
Chop the almonds roughly. Boil the almonds with water and sugar until the sugar caramelizes. Remove from the heat and add the chocolate and cinnamon. Allow to cool.
Whisk the maltodextrin and icing sugar into the oil until you get a snow-like texture.
Heat a saucepan, add some rice and wait until it puffs. Remove the rice and repeat.
Bring the milk to a boil with the large amount of sugar and Agar Agar. Whisk the egg yolk with the smaller amount of sugar. Pour the milk over the egg mixture whilst whisking to keep the egg from coagulating. Pour everything back into the pot and heat. Stir until the mixture reaches 85°C. Strain the cream and run in an ice cream machine.
Roast the nuts for 7 minutes at 170°C. Grate half of the nuts finely. Mix the other half in a blender with the oil. Heat the oil and strain it through a coffee filter. Set aside until serving.
Melt the chocolate in a bowl over a bain-marie. Remove the chocolate from the heat and add the maltodextrin while whisking gently.
Cut the apples into small pieces and press the through a juicer. Cook to reduce the juice until 10-15% remains. Leave to cool until serving.
Combine the albumin with the sugar. Add the liquids and whisk to obtain a firm meringue, adding the icing sugar at the end. Spread the meringue onto silicone sheets using the back of a spatula. Dry in an oven at 90°C until crispy (45-60 min).
Cut the horseradish into small pieces. Blitz the pieces with the milk in a blender and leave to infuse for 10 min. Strain the milk and keep cold until serving.
Pluck the leaves of the Oxalis / Wood Sorrel and keep in the fridge under wet paper until serving.
Dissolve the yeast in the milk. Add the remaining ingredients and knead the dough for 10 minutes. Roll the dough out to 1 cm thickness and cut out circles. Cover the circles with cloth and leave to rise for 30 minutes. Heat oil to 160°C and deep fry the donuts just before serving. Toss them in cherry sugar and serve warm.
Mix the cherries in a spice blender to obtain a fine powder. Combine the powder with the sugar.
Roast the almonds in an oven at 160°C for 15 minutes. Zest the lemon. Cook the cream, syrup and sugar to 145°C. Add the lemon zest, almonds and butter, and stir well. Pour the mixture onto a silicone sheet to cool. Heat 2/3 of the chocolate to 45°C. Add the remaining chocolate and stir until the chocolate reaches 26-27°C. Pour the chocolate over the caramel and let it set.
Boil half of the water with the cocoa powder, the salt and the sugar for 1 minute. Add the chocolate and stir until the chocolate has melted. Add the remaining water and freeze the mixture.
Bring all ingredients to a boil and cook for 5 minutes. Mix to obtain a smooth cream, pour it into a piping bag and allow to cool.
Stir sugar and egg yolks until the sugar has dissolved. Add beer and lemon juice and place the mixture over a Bain Marie. Whisk until the mixture turns first frothy then creamy.
Pick the Wood Sorrel leaves; placing them in the fridge with wet kitchen paper over to maintain freshness. Garnish the plates with the cherries and Sorrel before serving.
Soak the gelatine in cold water. Peel the rhubarb and cut it into pieces. Vacuum seal the rhubarb with the liquids and the gelatine (without the water). Bake for 20 mins in a water bath at 80°C. If you do not have access to a vacuum machine you can let the rhubarb simmer in a saucepan instead.
Roll out the dough with the sugar thinly using a rolling pin. Bake for 40 mins between two silicone sheets in an oven at 160°C. Let the pastry cool and break it into pieces.
Make a light caramel of the sugar. Add the chocolate off the heat and stir vigorously until the sugar crystallizes and the chocolate crumbles. Pour the crumbles onto a silicone sheet to cool down. Crush into smaller pieces.
Soak the gelatine in cold water. Bring the water to a boil with chamomile and maple syrup. Cover with cling film and leave to infuse 10 minutes. Add the gelatin (without the water). Strain and pour into a siphon. Load with 2 gas cartridges, shake 40 times and leave to cool in the fridge. This recipe is hard to make without a siphon, but if you would still like to get the taste of chamomile you can let the chamomile infuse with the rhubarb instead.
Whisk egg yolk, sugar and corn starch in a bowl. Heat the milk with the vanilla and add it to the egg mixture. Stir until smooth and pour the mixture back into the saucepan. Boil for a few minutes while stirring. Strain the cream onto a silicone sheet, cover with cling film and cool. Whip the cream lightly. Stir the custard and fold it into the whipped cream. Pour the cream into a piping bag and keep in the fridge.
Bring the milk to a boil with sugar, glucose syrup and agar agar. Cool to room temperature and add the sourcream as well as the oxalis. Run in an ice cream machine.
Slice the rhubarb thinly on a mandoline and place in cold water. Pluck the oxalis, place the leaves on wet paper and cool in the fridge
Simmer milk, sugar and glucose with the rice for 30 minutes. Strain the rice and retain the milk in a separate saucepan. Add coconut milk and the hazelnut butter to the milk. Strain and run in ice cream maker.
Soak the gelatine leaves in cold water. Bring the first lot of cream to a boil, add the chocolate and the gelatine sheets. Place the banana in a food processor and run until smooth. Whisk egg white and sugar fluffy. Whip cream. Mix the egg whites with the cream and banana and fold carefully so that the batter doesn’t collapse. Take the chocolate mixture and fold gently into the batter so that you achieve a marbled pattern. Place mixture in a mould and freeze until serving.
Mix the bananas and peanuts in a food processor until smooth and season with salt. Place in piping bag.
Shave the plaintain thinly on a mandolin, deep fry at 140°C until crispy. Season with salt and drain on kitchen roll.
Melt the chocolate in a Bain Marie (water bath), remove bowl from heat and stir in the malto using a whisk until you achieve a snow-like powder.
Bring all ingredients to the boil in a saucepan just before serving.
Cut bananas according to instruction. Whip cream. Just before serving; mix half of the frozen blueberries with half of the sugar and boil. Mix the remaining blueberries with the rest of the sugar and use for decoration.
Arrange all ingredients around the chocolate parfait and serve!
Bring all the ingredients except for the sour cream to a boil and let the mixture cool to room temperature before adding the sour cream. Freeze the mixture and churn in an ice cream machine. (If making your own ice cream seems complicated, you can use your choice of ready made ice cream instead!)
Melt the butter and combine with the eggs. Add almond powder, icing sugar and wheat flour. Whip the egg white and caster sugar to a fluffy meringue. Fold the meringue into the batter. Spread the batter thinly onto a silicone sheet and bake for 7 minutes at 200°C. Flip the cake onto a sheet of cling film covered with sugar. Spread the fillings onto the cake and roll according to instructions.
Roast the almonds in a pan. Add the butter and fry it until brown. Pour the mixture onto a tray and place in the fridge to cool down. Combine the almond butter with the cream cheese.
Stir the cloudberries with the icing sugar.
Roast the white chocolate for 15 minutes in an oven at 150°C. Let it cool. Use a hand blender to mix the chocolate with the cream for 10 seconds (not too long or the cream might separate). Pour into a piping bag and keep cool until serving.
Scrape the vanilla out of the pod and let all ingredients boil for 5 minutes on medium heat. Leave to infuse until serving.
Combine all ingredients and crumble the dough onto a silicone sheet. Bake 10 minutes at 160°C.
Boil all ingredients for 10 minutes on medium heat. Mix in a blender until smooth and pour the mixture into a piping bag. Keep cool until serving.
Roast the fennel seed and the star anise in a pan until they turn brown, add milk, the first amount of sugar, glucose and vanilla pod. Simmer for 15 min. Mix the small amount of sugar with agar agar and add it to the batter. Heat until it just starts to boil (first bubble). Strain the liquid and cool to room temperature. Combine it with the sour cream and churn in the ice cream machine.
Cook lemon juice, the large amount of sugar and the glucose to 120°C. Add the pectin with the small amount of sugar and stir to remove any lumps. Add the vodka. Strain the mixture onto trays covered with silicone sheets and sugar. Let the mixture set in the fridge and cut it into thin strips. Leave in the fridge until serving.
Peel the lemon and squeeze it. Simmer the sugar, water, vodka, pernod and lemon (peel+juice) on low heat for 15 minutes to obtain a syrup. Slice the fennel as thinly s possible using a mandolin and place the slices on a silicone sheet. Brush the fennel with the syrup and dry in the oven at 100°C. Keep the remaining syrup for the cake.
Whisk the egg yolks with lemonjuice and liquorice paste in a pan on medium heat until the cream reaches 83 °C (important to whisk continuously!). Add the butter while stirring and pour the curd into a piping bag to cool.
Whisk the egg and sugar until fluffy. Melt the butter and add the milk. Mix flour and baking powder. Fold the dry ingredients into the egg mixture. Add the milk mixture. Pour the batter into a piping bag. Grease and bread the moulds. Fill them with batter and bake 10 mins at 180°C. Divide the cakes and dip them in lemon syrup.
Cook sugar, glucose and honey to 165°C. Add the liquorice paste and the food colorant. Add the bicarbonate. Whisk until the batter starts to foam intensly and transfer to a tray lined with a silicone sheet. Leave to harden and sprinkle with liquorice granulates.
Soak the gelatine in cold water.Divide the plums lengthwise and remove the stones. Vacuum seal the plums with the liquids and the gelatine (without the water). Bake for 10 mins in a water bath at 70°C. Take out the plums, peel them and caramelize the surface with a blowtorch. If you do not have access to a vacuum machine you can let the plums simmer in a saucepan instead.
Roll out the dough with the sugar thinly using a rolling pin. Bake for 40 mins between two silicone sheets in an oven at 160°C. Let the pastry cool and break it into pieces.
Make a light caramel of the sugar. Add the chocolate off the heat and stir vigorously until the sugar crystallizes and the chocolate crumbles. Pour the crumbles onto a silicone sheet to cool down. Crush into smaller pieces.
Soak the gelatine in cold water. Bring the water to a boil with chamomile and maple syrup. Cover with cling film and leave to infuse 10 minutes. Add the gelatin (without the water). Strain and pour into a siphon. Load with 2 gas cartridges, shake 40 times and leave to cool in the fridge. This recipe is hard to make without a siphon, but if you would still like to get the taste of chamomile you can let the chamomile infuse with the rhubarb instead.
Whisk egg yolk, sugar and corn starch in a bowl. Heat the milk with the vanilla and add it to the egg mixture. Stir until smooth and pour the mixture back into the saucepan. Boil for a few minutes while stirring. Strain the cream onto a silicone sheet, cover with cling film and cool. Whip the cream lightly. Stir the custard and fold it into the whipped cream. Pour the cream into a piping bag and keep in the fridge.
Bring the milk to a boil with sugar, glucose syrup and agar agar. Cool to room temperature and add the sourcream as well as the oxalis. Run in an ice cream machine.
Pluck the oxalis, place the leaves on wet paper and cool in the fridge. Check the berries and cut them carefully into two.
Peel the rhubarb. Simmer the skins in the sugar liquid for 3 minutes, add lemon juice and set aside to cool. Cut the rhubarb into cubes and put in a vacuum bag with the rhubarb infusion and seal. Steam the rhubarb in a steam oven at 80°C for 3-5 minutes. Remove when ready and leave to cool.
Heat the milk to 37°C, add the yeast. Mix the remaining ingredients in a mixing bowl and blend to a smooth and shiny dough (about 10 minutes). Roll out the dough to 15 mm thickness. Punch out rings from the dough with a pastry cutter (according to instruction). Allow the dough to prove for 45 minutes, then deep fry at 170°C. Season the donuts with fennel sugar.
Heat the milk. Make a caramel of sugar (120g) and water. Add the warm milk to the caramel and simmer the milk until the sugar has dissolved completely. Cook the butter until golden brown and add the milk powder. Mix sugar (50g) and egg yolk in a bowl. Pour the warm milk mixture over the egg and then return to the saucepan and heat the mixture to 85°C under constant stirring. Strain the liquid over the browned butter (Beurre Noisette).
Heat the milk with the seeds from the vanilla pod. Mix egg yolk, sugar and corn starch. Pour the vanilla milk over the egg mixture and whisk. Return the liquid to the same saucepan, heat on medium heat under constant whisking until the first bubble appears. Take off the heat and strain the vanilla cream. Allow to cool in the fridge.
Slice the rhubarb thinly on a mandolin and rinse in cold water. Pick the fennel dill in ice water. Roast the buckwheat in the oven on 140°C until golden brown.
There’ll be no Summer Swirl without ice cream; so start by placing the gelatin leaf in cold water. Heat milk, sugar and glycose in a saucepan and add the gelatin leaf. Cool the milk mixture and add the coconut purée and the lemon juice.
Brown the butter in a pan. Beat the egg white and the icing sugar until it becomes a meringue; sift in the flour, baking soda and salt. Fold the dry ingredients into the meringue with a spatula. Lastly; add the browned butter and maple syrup while stirring. Pour the batter into a piping bag and pipe into molds. Bake in the oven at 200°C for 7 minutes.
Beat the egg whites and sugar into a meringue, whip the cream and fold into the meringue. Spread out thinly on a silicone mat and bake in the oven at 130°C for 1 hour.
Cut the peaches into smaller pieces.
Make a caramel with the sugar, add the white wine, add the remaining ingredients and cook gently until the peaches are soft. Strain the peaches (saving the liquid for later). Mix the peaches with egg yolk and butter until completely smooth and pour into a piping bag.
Slice the peaches thinly and marinate them in the peach liquid that you saved from the previous step. Chop the macadamia nuts coarsely. Cut the strawberries lengthwise and pick the Spanish chervil into ice water. Add the rum to the cream and stir, put in the fridge until it’s time to serve.
Soak the gelatin in cold water. Zest the lemon and keep the zest for the oat crunch. Combine the purée with sugar, egg and lemon juice in a saucepan. Heat while stirring constantly until the mixture reaches 85°C. Remove from the heat and add the gelatin. Incorporate the butter gradually. Pass the curd through a sieve and pour it into a piping bag. Cool until serving.
Melt the butter. Chop the chocolate and incorporate it to the butter. Whisk eggs and sugar, add the chocolate mixture and use a hand blender to make it smooth. Add salt to taste. Pour the mixture into a mould, sprinkle cocoa nibs on top and bake 15-20 min at 165°C (depending on the thickness).
Soak the gelatin in cold water. Combine cream, sugar and egg yolks in a saucepan. Scrape the seeds out of the vanilla pod, add them and the pod to the mixture. Heat to 85°C while stirring constantly. Add the gelatin. Strain the mixture and let it cool. Add the sour cream. Pour the cream into a siphon. Load it with 2 gas capsules and keep it cool.
Melt the butter in a pan. Add oat meal, brown sugar and lemon zest. Fry on medium heat until crunchy. Transfer to a tray with paper towel and let it cool. Clean the red currants. Place them in a bowl and mash approximately 1/5 of them. Add the caster sugar and stir carefully until it has dissolved.
This dessert is a beautiful combination of blueberries, blackberries, thyme and bourbon vanilla. We add a creamy smooth liquorice curd and a crunchy oat crumble for texture. The plate is topped off with home made violet ice cream and double cream!
Soak the gelatine in cold water. Bring the milk and cream to a boil in a saucepan. Whisk the egg yolks with the sugar. Pour 2/3 of the cream/milk over the egg mixture and whisk until it is smooth. Pour it all back into the pan and heat to 85°C while stirring continuously. Add the gelatine and the violet essence, strain the cream and run in an ice cream machine.
Pour all ingredients except the butter into a saucepan. Bring to a boil over medium heat, whisking constantly and cook for one minute. Remove from the hob and mix in the butter with a hand mixer. Fill a piping bag and place in the fridge.
Whisk the cream lightly and put it aside until it’s time to serve. Cut the Blackberries in half for garnish and keep them aside until it’s time to plate up.
Bring all the remaining ingredients except the berries to a boil. Pour the syrup over the thawed berries.
Mix all the ingredients apart from the Lemon Verbena in a mixing bowl. Pour out and flatten the dough on a silicone mat and bake in the oven at 175°C until golden brown (15-20 minutes). Leave the biscuit to cool slightly, then crumble it.
Pick the Lemon Verbena and place in cool water
Arrange all ingredients nicely on a plate (we recommend a semi-deep dish). Scoop the violet ice cream out in the shape of a nice “egg” using two table spoons just before you serve the dessert. Bon Appétit!