Candied orange and lemon

For the orange slices:
n. 10 SLICES OF FRESH ORANGES
ICING SUGAR

For the lemon slices:
n. 10 SLICES OF LEMON
ICING SUGAR

Method:
Wash the oranges and lemons, dry and cut into thin slices 1 mm thick with a sharp knife. Sprinkle on both sides with a thin layer of icing sugar. Arrange the orange slices on a baking tray. Let them dry in the oven at 100 degrees for about 40 minutes, leaving them until they are dry and caramelized.

Irish soda bread

For the mix:

g. 485 wholemeal flour

g. 5 salt

g. 11 brown sugar

g. 12 bicarbonate of soda

ml. 480 milk

tsp. 5 olive oil

tsp. 4 wine vinegar

Method:

Mix the flour,salt,sugar and bicarbonate, add the milk,oil and vinegar

and stir to mix.

The mixture is supposed to resemble a thick porridge.

Pour in oiled loaf tins and bake at 200C for about 35 min.

Coconut Mango Macacaroons

For the macaroons:

g. 400 icing sugar

g. 400 ground almond

g. 150 eggs whites

g. 400 sugar

g. 110 eggs whites (for the meringue)

g. 3 albumin  

Method:

Grind icing sugar and almond.cook the sugar at 115C 

beat the eggs whites then pour on the cookad sugar.

Add the egg white to the icing sugar and almond mix to make a paste.

Allow the meringue to cool then mix it into the italian meringue.

Mix carefully.

Bake at 150C. for 15 min.

For the coconut ganache:

g. 300 coconut puree with grated coconut

g. 40 trimoline

g. 60 grated coconut

g. 410 white chocolate

g. 85 butter

g. 40 coconut liqueur 

Method:

Heat the coconut pure.

Add the trimoline, emulsify in the white chocolate.

At 40C add the butter and blend.

Add the grated coconut and liqueur.

Leave to crystallise overnight.

For the mango gel:

g. 500 mango puree

g. 60 sugar

g. 10 agar agar

g. 1 citric acid

Method:

Heat the mango puree.

Mix the sugar and the agar agar,pour into the hot puree

and bring to the boil.

Add the citric acid.

Place in a frame immediately and cut. 

Pineapple and Vanilla

For the pineapple compote:
g. 300 pineapple puree
g. 10 brown sugar
g. 12 rice starch
g. 3 vanilla seed

Method:
Heat the puree with sugar and vanilla.
Add the starch and cook gently until the compote thickens.


For the ganache:
g. 100 cream
g. 320 white chocolate
g. 15 butter
g. 10 vanilla seed

Method:
Proceed as normal ganache


Assembly:
Mould semi circles in white chocolate .
Use a piping bag to fill with the pineapple compote,then complete the garnish
with the white chocolate ganache .
Coat with white chocolate.
Leave in fridge for an hour then remove from the mould.
Dot with green icing.

Tropical Baba'

For the baba' mix
g. 960 EGGS
g. 200 YEAST
g. 1200 FLOUR
g. 300 SUGAR
g. 20 SALT
g. 700 BUTTER


Method:
Mix ¾ of the eggs with the yeast , combine the flour to the mixture and sugar and work in the mixer.
Add the remainder of the eggs and continue to mix until the mass reaches the temperature of 25°C.
Then add salt and butter and mix until the dough is smooth.
Portioning into moulds (40 g each ) with the help of a pastry bag . Let rise for 30 minutes at 30°C , then bake for 30 minutes at 175°C.




For the syrup:
g. 1500 WATER
g. 900 SUGAR
g. 400 PASSION FRUIT PUREE
g. 175 ANGOSTURA TRINIDAD RUM 40 %

Method:
Boil the water with the sugar , add the passion fruit puree and Angostura to 40%.




For the pineapple
n. 1 PINEAPPLE INTO CUBES
g. 50 SUGAR
PINK PEPPER
Method:
Caramelize the diced pineapple with sugar and pink peppercorns



For the vanilla mousse
g. 215 YOLKS
g. 80 EGG WHITES
g. 160  SUGAR
n. 3 VANILLA PODS
g. 80 ANGOSTURA TRINIDAD RUM 40 %
g. 30 JELLY POWDER
g. 110 COLD WATER
g. 1300 WHIPPED CREAM

Method:
Whip the egg yolks with the sugar, then join the egg whites vanilla, and Angostura . Mix thoroughly . Dissolve the gelatin in cold water and stir in the eggs. Finally, add the whipped cream.

Assembly:
Soak the baba in the hot syrup for 7 minutes. Drain it, fill it with caramelized pineapple, complete with a dollop of cream and some other piece of pineapple.

Tomato water

For the tomato water:
kg. 1 FRESH TOMATO
g. 2 FRESH GARLIC
g. 50 WHITE ONION
g. 10 ORANGE PEEL
g. 5 FRESH FENNEL
g. 1 WHITE PEPPER
g. 1 FRESH CHILLI
g. 2 ROSEMARY
pinch SAFFRON POWDER
g. 200 BLOOD ORANGE JUICE
g. 150 EXTRA VIRGIN OLIVE OIL
SALE


Method:
Wash the tomatoes, cut them into pieces and put them in a tray with holes lying on top of another tray, add all other ingredients and cook in the oven for 2 hours at 150 degrees. Remove from the oven, strain the tomato and keep the cooking water. Pour the tomato water in a saucepan and reduce it to fire, remove from heat and emulsify with the oil.

Tomato and Mango Sorbet

For the tomato sorbet:
g. 120 SUGAR
g. 75 GLUCOSE
g. 90 DEXTROSE
g. 1 SALT
PINK PEPPER
ml. 350 TOMATO JUICE
ml. 5 LEMON JUICE

Method:
Prepare a syrup with all the ingredients, except the tomato juice and lemon juice. Once cooled add the juice and churn.





For the mango sorbet
ml. 480 ​​WATER
g. 140 SUGAR
g. 50 GLUCOSE
g. 65 DEXTROSE
ml. 15 LEMON JUICE
g. 250 MANGO PUREE

Method:
Prepare a syrup with all the ingredients except the mango puree and lemon juice that will be added when it is cooled, churn.

Assembly:
At this particular point up to about half a glass of tomato sorbet and lay on top of a scoop of mango sorbet. Garnish with tomato skin dried in the oven and decorate with edible gold leaf.

Chocolate ganache, barley malt ice cream, grappa, smoked tea and raspberry

For the ganache:

g. 100 dark chocolate

g. 110 cream

g. 8 butter

g. 5 glucose

Method:

Bring boil the cream with glucose and honey

pour in top the chopped chocolate mix very well

cool to 40°C and whip put into mold.

For the malt ice cream:

l. 1 milk

g. 200 sugar

g. 100 dextrose

g. 100 malt extract

g. 300 cream

g. 1 vanilla extract

g. 4 stabilizer

Method:

Eating the milk with sugar at 75°C add the dextrose mixed with stabilizer

and malt extract, cool and add cream and vanilla extract, leave in fridge

overnight and churn.

For the raspberry sorbet:

cl. 35 water

g. 250 sugar

g. 100 glucose

g. 12 lemon juice

g. 2 stabilizer

g. 600 raspberry puree

Method:

Make a syrup with water, glucose,sugar add the stabilizer the lemon juice

and the raspberry puree,chill and churn.

For the aerated dark chocolate:

g. 150 dark chocolate 64%

g. 50 sunflower oil

Method:

Melt chocolate and oil ,temper at 32°C pour in a gas gun with 2 gas charger.

put inside a plastic mold and vacuum machine.

Set in freezer.   

For the smoked tea gel:

g. 2 cinnamon wood smoked tea

cl. 350 water

g. 15 semi skimmed milk

g. 2 agar agar

Method:

Make a tea with all the ingredients, infuse for 3 min. pass.

chill until set and blend .

For the grappa gel:

g. 100 soft grappa

g. 100 stock syrup

ultratex

Method:

mix grappa and syrup and add 1 tsp of ultratex blend and pass.

For garnish:

chocolate strips

fresh raspberry

Pink lady's apple tart tatin

For the caramel:
g. 500 caster sugar
g. 150 water
g. 5 lemon juice
g. 200 butter

Method:
Put in a pot sugar,water,lemon and cook until 174C°
add butter (softened) .
pour into molds add apples and bake 175C° for 25 min.

Take out from the oven , put puff pastry over the top.
 bake for more 25 min. 175C°

Now and ready to eat
 Bon appetite!!                                                    

Passion fruit macaroon

For the macaroons:

g. 120 eggs white

g. 60 caster sugar

g. 450 icing sugar

g. 250 ground almond

g. 1 passion fruit extract

yellow food color

Method:

Whip the whites and caster sugar,mix the dry ingredients.

mix with a spatula, pour in a try with piping bag, leave to dry for 30 min.

Bake at 135°C for 15 min.

For the ganache:

g. 300 hot cream

g. 15 honey

g. 100 passion fruit puree

g. 200 cream

Method:

make a ganache with the first 3 ingredient, mix very well and add 

the 200 g. cold cream.

leave overnight in fridge.

whip before use.

Salted butter fudge

for about 36 squares

For the fudge:
g. 450 caster sugar
g, 125 fresh cream
g. 150 salted butter
g. 25 corn syrup (light corn syrup) or golden syrup
n. 1 teaspoon vanilla extract

Method:
Pour into a large saucepan sugar, cream, salted butter and syrup and heat to 118°C. As soon as temperature is reached, remove the pan from the heat and allow to cool for ten minutes without stirring. Add the vanilla extract and salt flower and mix with electric whisk until the mixture begins to harden and separate from the sides of the pan (I use 8-10 minutes), you will find that the whips will begin to make a little 'hard work. Pour into a square mold.

Shortbread with almond

For the dough:

g. 250 butter soft

g. 250 flour

g. 125 sugar

g. 125 ground almond

pinch of salt

n. 1 vanilla pod

Method:

Whip batter with sugar for 2 min. add all the dry ingredient

pour in fridge over night before cook at 170C for 10 min.  

Lemon tart and raspberry sorbet

For the sorbet:

lt. 1 water

g. 650 sugar

g. 180 dextrose

lt. 1 raspberry puree

g. 4 neutrose

Method:

make a syrup,bring to boil add neutrose

and raspberry puree chill and churn

For the lemon cream:

g. 500 sugar

g. 500 lemon juice

n. 5 eggs

n. 5 eggs yolks

g. 180 butter

Method:

pour everything in a thermomix and cook 

at 80°C for 18 min. chill

For the meringue:

g. 200 eggs white

g. 400 sugar

Method:

whip the ingredients until you ave set meringue.

sweet pastry for the base

assemble the tart and cook for 5 min. at 220°C 

Raspberry macaroon

For the macaroons:

g. 120 eggs white

g. 60 caster sugar

g. 450 icing sugar

g. 250 ground almond

g. 1 raspberry extract

red food color

Method:

Whip the whites and caster sugar,mix the dry ingredients.

mix with a spatula, pour in a try with piping bag, leave to dry for 30 min.

Bake at 135°C for 15 min.

For the ganache:

g. 300 hot cream

g. 15 honey

g. 100 raspberry puree

g. 200 cream

Method:

make a ganache with the first 3 ingredient, mix very well and add 

the 200 g. cold cream.

leave overnight in fridge.

whip before use.