Brandy Snaps.

Icing sugar x 200g
Butter x 75g
Milk x 75g
Flour x 50g
Pectin (x58) x 5g
Salt x pinch

Melt butter and milk.
Hand blend all the ingredients together.
Put in the fridge to rest for atleast 2-3hours.

Using a piping bag or a spoon make circles roughly the same size remembering they will melt and spread so leave some space.

Cook at 170’c

170’c 3fan 0%

Add 6g off cocoa powder but also take away 6g from the flour for a chocolate brandy snap, works with any flavored powder. For a pistachio paste add 9g and take away from the butter, also works with any flavored paste and for a flavored liquid take away 10g from the milk.

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

Ingredients:

  • 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)

Method:

  • 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. 

Method:

  • 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.

Ingredients:

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

Method:

  • 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:

Ingredients:

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

Method:

  • 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:

Ingredients:

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

Method:

  • 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:

Ingredients:

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

Methods:

  • 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:

Ingredients:

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

Method:

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

Pistachio ice cream:

Ingredients:

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

Method:

  • 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.