Pistachio Saint Honore with raspberry
Pistachio Cream 70g sugar 2 whole eggs 20g corn flour 10g pistachio paste 250ml milk Raspberry Jelly 300g raspberries, divided 30g sugar 1 lime zest 20ml water ...
Pistachio Cream 70g sugar 2 whole eggs 20g corn flour 10g pistachio paste 250ml milk Raspberry Jelly 300g raspberries, divided 30g sugar 1 lime zest 20ml water ...
Pistachio Sponge 85g (each) pistachio paste and almond paste 170g butter 150g sugar 1 vanilla pod, scraped 150g whole eggs, lightly beaten 128g cake flour, sieved 1 tsp baking powder, sieved 1g ...
Apple Pound Cake 400g whole eggs 300g maltitol sugar 200g iklan flour 100g ground almond 80g apple puree 50g custard powder 400g butter, melted Apple Marmalade 500g Granny Smith...
100ml water 100g California Raisins 50ml lychee liqueur 80g egg yolks 93g sugar, divided 1g salt 100g dark chocolate, melted 40g butter, melted 35ml cooking oil 120g egg whites Edible...
English pecan tart By Chef Edwin Leow 200g pecans Apricot glaze, for brushing Snow powder, for dusting Sugar Dough Tart Shell 120g butter 75g icing sugar
coconut & cream cheese flan By Chef Karyn Chung 340g cream cheese, softened 325g coconut cream 200g sugar, caramelised 100g cream 8 whole eggs 425ml coconut milk 330ml ...
60g (each) almond powder and powdered sugar 50g whole eggs 5ml Cointreau Manchego cheese slices, candied yuzu peels, and soba-cha (buckwheat), for garnishing Yuzu Confiture 80g candied yuzu peels 65ml ...
coconut & cream cheese flan By Chef Karyn Chung 340g cream cheese, softened 325g coconut cream 200g sugar, caramelised 100g cream 8 whole eggs 425ml coconut milk 330ml evaporated milk
160ml milk 25g Guatemala Antigua coffee beans 145ml coffee-infused milk 60ml cream (35%) 18g sugar 2.5g gelatine sheets, bloomed Soba-cha Sauce 170ml milk 20g soba-cha (buckwheat) 90g white bean paste ...
delicia de cocoa (cocoa delights) By Chef Karyn Chung Dark Chocolate Mousse 75g (each) cream and milk 30g egg yolks 15g sugar 8g gelatine sheets, bloomed 420g whipped cream 195g...
