- These recipes have been put into an order that will maximize time and efficiency. It is important to read the recipes as there are a few things that can be done to save time, for example, infusions are best done at the start
Honey Ice Cream
- Bring the milk and honey to the boil in a saucepan.
- Whisk eggs and sugar in a bowl. Whisk in half of the milk and honey mixture into the eggs and sugar. Return mixture to the saucepan with the remaining milk and honey and cook over a medium heat, stirring with a plastic spatula until mixture reaches 76C and mixture coats the back of a spoon.
- Remove saucepan from heat and add cream. Pass mixture through a fine sieve into a bowl and chill over an ice bath.
- To prepare this mix for paco jet churning, divide the mix evenly between 9 paco jet canisters and place in the blast chiller. These will need at least 90 minutes to freeze.
- Once the contents of the canisters are frozen, quickly run the canisters under warm water to release the contents and then, condense the contents of the 9 canisters down to 3 canisters. Place the 3 canisters back in the blast chiller til frozen, about 10 minutes.
- Once frozen, remove one canister at a time to churn. Following machine instructions, churn each full cylinder. Then place in the freezer, ready for service.
72% Chocolate Bark
- Place 2/3 of the chocolate in a bowl over a saucepan of simmering water and stir to melt to 45C.
- Remove bowl from the heat, keeping saucepan of simmering water on the stove. Add remaining chocolate and stir until chocolate reaches 28C.
- When chocolate reaches 28C, place back onto saucepan of simmering water for a moment to bring up to 29C.
- Once at 29C, pour chocolate onto a clean stainless steel bench, use an offset palette knife to spread out as thinly as possible and allow to set.
- Using a Dutch scraper, held at a 45degree angle, and pushing away from you, scrape the chocolate off the bench and the chocolate should naturally start curling. Store in an airtight container in the fridge until required.
- Combine all ingredients in a metal bowl and cover with cling film.
- Place a saucepan of water over medium heat and bring to a simmer.
- Sit bowl of sugared blackberries over the saucepan of simmering water and allow to cook for 20 minutes. After this time, the berries should have dropped all of their juices.
- Strain the juice into a clean bowl and discard the berries.
- Preheat oven to 180C. Line a baking tray with baking paper.
- Place sugar into a small pan with just enough water to create a wet sand consistency. Wipe down the sides of the pan with a wet pastry brush to prevent crystallisation. Add glucose, stir in and cook over a high heat until sugar turns to a blonde caramel, at about 160C.
- Once sugar has reached 160C, add butter and mix in well.
- Add flaked almonds and working quickly, mix well and turn onto lined baking tray and allow to cool completely.
- Transfer to a food processor and blitz to a powder.
- Place a silpat mat onto a baking tray and place approximately 2tbsp of the powder on top. Spread this out a little bit and place into the oven until golden brown and bubbling, about 3-4 minutes.
- Remove from the oven and cover with a sheet of baking paper. Use a rolling pin to push the hot tuile to the edges of the mat, making the tuile as thin as possible.
- Turn oven down to 160C.
- Turn the thinned out tuile on baking paper over onto the bench and allow to cool completely. Break up pieces into shards and store in an airtight container in a cool dry place.
Microwave Pistachio Sponge
- Place all ingredients into a Thermomix and blend until smooth.
- Pour mixture into an ISI gun ¾ full and charge 3 times.
- Squirt mixture into plastic dariole moulds to 1/3 full. Microwave sponges on high, 4 at a time, for 1 minute. The sponge should be dry on top when removed from microwave, if not place back into the microwave for a further 10 seconds.
- Turn upside down onto a tray and set aside to cool. Transfer to an airtight container and set aside in the fridge until required.
Buttermilk Panna Cotta
- Soak gelatine in iced water to bloom until soft.
- Place the cream, sugar and vanilla seeds into a saucepan and bring to the boil over medium heat. Once boiling, remove from the heat. Once soft, squeeze out gelatine to remove excess moisture and whisk into the cream mixture. Once gelatine is dissolved completely, whisk in buttermilk.
- Pass mixture through a fine sieve and cool over an ice bath. As mixture begins to set, transfer to clean plastic containers and set aside in the fridge until completely set.
- Soak gelatine in a bowl of iced water to bloom.
- Warm 100g of the Blackberry Soup in a saucepan.
- Once soft, squeeze out gelatine to remove excess moisture and add to the warmed Blackberry Soup. Stir until gelatine has dissolved then add remaining 300g Blackberry Soup. Adjust sweetness with caster sugar as required.
- Pass mixture through a fine sieve and cool over an ice bath. Once mixture begins to set, transfer to a clean plastic container and store in the fridge until set.
- Line a baking tray with baking paper.
- Place sugar in a saucepan with just enough water to create a ‘wet sand’ like consistency. Mix well to ensure all sugar is soaked and brush the sides of the pan with a wet pastry brush to prevent crystallisation. Add honey and glucose to the saucepan and place over high heat.
- Cook until sugar reaches 154C then remove from heat. Add bicarbonate of soda then mix gently. As the mix increases in size, carefully pour the honeycomb onto the lined baking tray and set aside to cool.
- Line a baking tray with baking paper.
- Scatter flaked almonds onto lined tray and toast in the oven until golden brown. Remove from oven and keep warm.
- Place the sugar in a small pan with just enough water to create a ‘wet sand’ like consistency. Mix well to ensure all sugar is soaked and use a wet pastry brush to wipe down the sides and prevent crystallisation.
- Place over high heat and cook until golden brown caramel, about 170C. Once at temperature, mix in the butter. Mix in the toasted flaked almonds and spread immediately onto a baking tray lined with baking paper.
- Set aside to cool.
- Sprinkle 1 ½ tsp Almond Praline around the middle of the plate.
- Break up 1 Microwave Pistachio Sponge into 3 pieces (large, medium ad small) and place the largest piece at 12 o’clock on the plate, the middle piece at 5 o’clock and the smallest piece at 7 o’clock.
- Put 3 rough, small spoonsful of Blackberry Jelly and 3 rough, small spoonsful of Buttermilk Panna Cotta in between and around the Pistachio sponge.
- Scatter 3 plump blackberries and 5 blueberries around the plate.
- Break up Honeycomb into small pieces and scatter around the plate.
- Using a small ice cream scoop, shape a medium rocher of Honey Ice Cream, straight out of the paco jet canister. Place the scoop of ice cream in the middle of the plate.
- Scatter a few pieces of the Chocolate Bark around and over the Honey Ice Cream.
- Place 3 shards of the Almond Tuile around the dish.