Recipes

Desserts

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U.S parmesan-riccotta mille feuille with caramelised fig

U.S Ricotta Cream 100g U.S. ricotta 20g orange peels 10g whipping cream 8g sugar 1/2 lemon, zested 4ml amaretto Caramelised fig with honey & rosemary 2g butter 40g honey

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black mission fig, pink grapefruit, fig & blackberries jam with pistachio almond cream & mascarpone Chantilly tart

1 almond sugar dough sheet 6          black mission figs, quartered             Strawberry gel, for glazing 1          pink grapefruit, segmented   Pistachio Almond Cream 250g    (each) unsalted butter, sugar, whole eggs, lightly beaten and almond...

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Sago Gula Melaka

2.5 ltr water 200g pear sago, rinsed and drained 200g gula Melaka (palm sugar) 118ml water 470ml coconut milk  Blueberries, mango cubes and strawberries,  for garnishing •          Heat 2.5 liters of water in...

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Lime Mousse with Raspberry Coulis & Strawberry

400g strawberries, hulled and wedged Icing sugar for sprinkling Red chocolate curls, for garnishing Raspberry Coulis 90g raspberries 10g sugar Lime Mousse 500g (each) cream and brown sugar 1 lime zest ...

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Cappuccino

Cappuccino By Jason Licker   Coffee-whisky foam 655mlmilk 312gheavy cream 100gsugar 15gground coffee 10ggelatine sheets, bloomed 150mlMaCallan whisky   Passion fruit Cream 700gheavy cream 200g(each) passion fruit...

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Matcha Puff

matcha puff, coconut tapioca 65gtapioca, scrubbed clean and peeled 250mlcoconut milk 50gsugar   Choux Craqueline 110g     (each) bread  flour     and      brown  sugar 90g cold butter, cubed 1g salt Pâte...

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Lime mousse with raspberry coulis & strawberry

400g        strawberries, hulled and wedged                 Icing sugar for sprinkling                 Red chocolate curls, for garnishing Raspberry Coulis 90g         raspberries 10g         sugar   Lime Mousse 500g       (each) cream and brown sugar

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California Raisin Garden

Vanilla California Raisin Gelée 144ml water 16ml   lemon juice 2          vanilla pods, scraped ½         cinnamon stick 100g   California Natural Raisins 5g        gelatine sheets, bloomed   California Raisin Pain De Gênes 128g  ...

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Hibiscus coconut raspberry macaron

Macaron Shell 225g   sugar, divided 180g   egg whites 80ml   water 500g   TPT (almonds mixture)   Hibiscus Coconut Ganache 5g        dry hibiscus 250g   Boiron coconut purée 550g   Valrhona Ivoire chocolates (35%), melted

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Lemon curd with red currant tartlet

Lemon Curd 5          whole eggs, lightly beaten 150g   double cream 140g   castor sugar 3          lemons, squeezed 1          lemon zest 2          gelatine sheets, bloomed   Financier circles, Italian meringue and icing sugar, for...