Divine.



After Eight.

Chocolate sauce. Cocoa powder 75 gr. Sugar 60 gr. Glucose 40 gr. Water 250 ml. Syrup 40 gr water +20 gr sugar. Gelatine sheet 1. Mint essence.

Chocolate foam.Milk 425 gr. Cream 100 gr. Honey 20 gr. Egg yolk 2. Sugar 35 gr. Dark chocolate 250 gr. Jivara chocolate 50 gr.

Chocolate soil. Butter 100 gr. Brown sugar 100 gr. Caster sugar 100 gr. Almond powder 100 gr. Flour 100 gr. Cocoa powder 50-100 gr.

Mint sorbet. Water 450 gr. Caster sugar 250 gr. Glucose 27 gr. Mint leaves 150. Lemon juice 75 gr. Milk 250 gr. Mint essence.

Mint gel. Mint puree 220 gr. Syrup 110 gr. Agar agar 3 gr. Sugar 5 gr. Recipe from Four Magazine.

 


Sheep's milk mousse.

Serves 6.

Bramley apple 2. Granny smyth apple 3. Honey cress 1. Lime zest 1. Egg white15 gr. Egg yolk 22 gr.Puffed rice 15 gr. Coconut milk 50 gr. Lime juice 1 gr. Castor sugar 271 gr. Cornflour 3 gr. Food colouring, green 1. Vanila pod 1/2. Vegetable cooking spray 1. Coconut puree 50 gr. Desiccated cocconut 5 gr. Butter usalted 30 gr. Sheep's yogurt 250 gr. Whipping cream 60 gr. Whole milk 50 gr. Pro sorbet 100, 1 gr. Water 60 gr. Citric acid 2 gr.Glucose 2 gr. Gold gelatine 1 gr. Pandan leaves 1 gr. Recipe from Great British Chefs.


Sea Bream.

Ingrediens : serves 4, gluten free.

Sea Bream 4. Clamp of enoki mushroom 100 gr. Ginger 50 gr. Kaffir lime leaves 8. Lemongrass stalks 4. Pak choi 4. Spring onions 3. Lemon juice dash. Galangal 100 gr. Olive oil 5 1/3 tbsp. Sesame oil 50 ml. Water 1000 ml. Recipe from Great British Chefs.


Chilean Sea Bass.

Ingredients: serves 4.

Chilean sea bass 600 gr.Daikon cress 1.Lotus root 1/2. White misso 500 gr. Caster sugar 100 gr. Salt 1gr. Sugar 40 gr.Oil 1 ml. Rice vinegar 80 ml. Apple juice 50 ml. Yuzu juice 30 ml. Champagne 100 ml. Dry white wine 300 ml. Edible flowers. Myoga 20 gr. Recipe from Great British Chefs.


Tartlet of English Flowers with Strawberries.

Ingredients: serves 6.

Lovage 25 gr.Lovage puree 30 gr.Orange 1. Strawberries 1.Strawberries puree 750 gr.Egg white 50 gr. Egg yolk 125 gr. Glucose syrup 55 gr. Honey 55 gr.Violet syrup 135 gr. Agar agar 3 gr. Castor sugar 220 gr. Golden caster sugar 10 gr. Lovage meringue 1. Plain flour 300 gr. Table salt 3x1/2 gr. Vanill bean 2.Olive oil 10 gr.Pastry 1.Whipping cream 150 gr.Strawberry sorbet 1. Violet ice-cream 1. Vodka 12 gr. Rose water 38 gr. Strawbbery and rose water fluid gel 1.Water, orange blossom 20 gr. Water 130 gr.Dried chamomile flowers 2,5 gr.Fructose 60 gr. Leaf of bronze gelatine 1. Verjuice 50 gr. Recipe from Nonna's Cooking.


Pan Seared Steelhead.

Ingredients : serves 2,4.

Steelhead trout 2/6 ounce. 3/4 tsp salt. Baby potatos 2 cups.Garlic clove 1. Mushrooms 8 oz. Peas 2 cups. Shallot 1. Tarragon 1/3 cup. Lemon juice 1 tbsp. Pea truffle sauce 1. Recipe from Feasting at Home.