Ginger beer Sorbet by Paul Downes, @chef_mutley. (paco-jet)


  • Caster sugar  x  250g
  • Ginger beer  x  400ml
  • Lime juice & zest  x  1
  • Glucose  x  1 tblsp
  • Grated ginger  x  1 inch
  • Granny Smith apples  x  100g (peeled and chopped)


  • Simmer all ingredients gently till the apples are soft.
  • Strain and keep the liquid.
  • Blitz into a puree and add the liquid.
  • Sieve and pour into the pacojet tins and freeze overnight.
  • Churn 1 hour before service.

Peach pate de fruit by chef @m_mchugo. 


  • Sicoly Peach puree x 1kg
  • Caster Sugar x 200g
  • Pectin jaune x 26g
  • Red food colouring 0.2g (sosa)

Mix’s the sugar and pectin together and boil all, keep whisking.

  • Caster sugar x 1kg
  • Glucose syrup x 200g

In 3-4 stages add to the pan and keep whisking and reach 107’c. 

  • White balsamic vinegar x 20ml

And boil again to 107’c and pour into silicon moulds. Move quick when setting the pate de fruit and dont move the moulds till set for atleast 4 hours. Otherwise you will cause wrinkles or uneven shapes.

Chocolate Nemisis.


  • Butter x 150g
  • Dark chocolate x 200g
  • Honey x 50g
  • Golden Syrup x 50g
  • Whole Eggs x 3


  • Melt chocolate, honey and syrup in a bain marie till melted and take off.
  • Blitz in the butter till smooth and cool before adding the eggs also blitz in using a hand blender.
  • Cook 135’c  11mins 3 fan.
  • You can freeze once cooled down and best served at room temperature.


@chefneil84 recipes for this stunning dish. 

Dark chocolate marquise, coffee mousse, manuka honeycomb, pistachio ice cream.

Biscuit base:


  • 280g unsalted butter
  • 375g t55 flour
  • 100g x ground almonds
  • 150g icing sugar


  • Mix all together.
  • Shape into biscuits and bake 175’c for 12 mins.
  • Blitz, weight 400g biscuits to 200g melted butter and set.

Chocolate Marquise:


  • 280g 70% callebaut chocolate
  • 215g unsalted butter
  • 70ml water
  • 130g caster sugar
  • 175g egg yolks
  • 40g cocoa powder
  • 560g whipped cream


  • Melt butter, add chocolate and cocoa powder.
  • Whip egg yolks to sabayon.
  • Heat water and sugar to 121’c and pour over yolks, whip till cool.
  • Add chocolate and butter.
  • Fold in whipped cream and set in the biscuit mould.

Coffee mousse:


  • 125g milk chocolate
  • 2 shots espresso
  • 1 tblsp coffee essence
  • 250ml whipped cream
  • 75g egg yolks
  • 75g caster sugar
  • 50ml water


  • Melt chocolate to 32’c.
  • Whip egg yolks to sabayon.
  • Heat sugar and water to 121’c pour over eggs whip till cool.
  • Fold in cream, chocolate and coffee in that order.

Manuka Honeycomb:


  • 75g manuka honey
  • 300g caster sugar
  • 50g glucose
  • 50ml water
  • 13g bicarb soda


  • Heat everything to 160’c.
  • Add bicarb soda, whip in to foam.
  • Pour into lined tray.

Pistachio ice cream:


  • 250g milk
  • 65g caster sugar
  • 1 vanilla pod
  • 45g egg yolks
  • 75g cream
  • 75g pistachio paste


  • Heat milk and pour over yolks, cook to 65’c slowly.
  • Add cream and paste.
  • Freeze over night add to the paco jet next day.



Pacojet Sorbet Recipe for citrus fruits.

This recipe works best for citrus fruits but also works with most purees, just need to reduce the sugar quantity depending on the sugar percentage of the fruit.


  • Blood Orange puree x liters
  • Sugar x 750g
  • Water x 750g
  • Gelatin sheets (gold) x 4
  • Pro Sorbet x 8g


  • Bloom the gelatin in cold water (make sure to squeeze the water out before adding to the mix).
  • Heat up the water, sugar and puree.
  • Take off the heat and add the gelatin gently whisking it in.
  • Let cool down and hand blend the pro sorbet powder in.
  • Let sit over night in the fridge.
  • Whisk to combine and pour in to the pacojet tins and freeze over night.
  • Next day churn at least 1 hour before service.

Making ice creams.

In the 10 years plus as a chef I was lead to believe one way to make ice cream.

Heat up milk, cream etc whisk up sugar and yolks then add the liquids to the egg mix and put back on the heat slowly to reach 82’c -85’c (depends on the country you live in) This is the traditional way.

Currently I am working with chef who asked me why I make it that way, why whisk the yolks with sugar till white. This chef has over 20 years in a kitchen and his knowledge on the pastry section is phenomenal well he is a pastry chef after all. Then he told me, the whisking of the yolk with sugar before is irrelevant, it breaks down when the hot liquid is poured slowly in anyway. Just add all the ingredients together in a pan.

The recipe he gave me works best in Norway (38%) due to the fat percentage in cream is different to U.K. (48%) In Norway double cream does not exist.

The standard base: 600ml milk, 400ml cream, 170g sugar, 150g egg yolk, 2 gelatin sheets (gold).

Bloom the gelatin and Add the rest to a pan, medium heat and keep whisking slowly to dissolve sugar and bind together, then use a spatula (this stops the foam forming) and heat to the right temperature 82’c – 85’c  Pass and let cool then fridge over night to deepen the flavors.

Also you can add any percentage of chocolate 200g max to this recipe. Remember if you use some spices/powder, I.e cinnamon, cocoa powder just be careful as to how much you add because it can cause a reaction to break the ice cream down and when churned cause icy or very wet texture. We are using a pacojet with this base.