Want to bake desserts like a world-class pastry chef? Here are the steps to help get you started.
Passion and apricot sorbet
610gm Water
80gm Dextrose
300gm Caster sugar
60gm Stabiliser
500gm Apricots purée
500gm Passion fruit purée
Method:
Vanilla Gelato
134gm Castor sugar
22gm Glucose powder
34gm Skim milk powder
38gm Dextrose powder
620gm Fresh milk
130gm Fresh cream
2 Vanilla beans
Method:
Rhubarb sorbet
195gm Sugar
28gm Glucose powder
31gm Super gel mix
20gm Dextrose powder
251gm Water
475gm Fresh rhubarb purée
Method:
Pâté à bomb
15gm Water
67gm Brown sugar
100gm Egg yolks
Method:
Italian meringue
50gm Water
161gm Brown sugar
80gm Egg whites
Method:
Ginger and Dark Brown Sugar Semi Freddo
423gm Semi whipped cream
166gm Pâté a bomb
242gm Italian meringue
20gm Finely grated ginger
Method:
Almond Sponge
200gm Egg white
180gm Caster sugar
160gm Almond meal
60gm Icing sugar
60gm Flour
QS Macadamia nuts, lightly roasted
QS Almond slithers
Method:
Gelatine Solution
300gm Water
50gm Gelatine
Method:
Passionfruit Glaze
160gm Glucose
700gm Absolute crystal
150gm Passionfruit puree
95gm Gelatine solution
Method:
Ginger Nut
185gm Butter
250gm Soft brown sugar
70gm Egg
65gm Treacle
450gm Plain flour
8gm Ground ginger
5gm Bicarbonate soda
2gm Salt
20gm Fresh grated ginger
75gm Crystallised ginger
Method:
Shortbread
1050gm Bakers flour
150gm Rice flour
18gm Salt
900gm Soft unsalted butter
450gm Caster sugar
1 Vanilla bean
Method:
Strawberry and Rhubarb Coulis
120gm Strawberry purée
80gm Rhubarb compote
75gm Sugar
20gm Inverted sugar
22gm Gelatine dough
Method:
Restaurant reviews, news and the hottest openings served to your inbox.
Sign up