saffron vanilla syrup

1. Place all the ingredients, except saffron, in a pan and bring to a boil.
2. Meanwhile crush the saffron threads into fine crumbs.
3. Remove from the syrup from the heat and add the saffron. Cover the mix and allow to cool down.
4. Allow to infuse for 24 hours.
5. Strain and portion into 200g bags.
To serve:
1. Using a parisienne scoop #15, scoop pears into the syrup.
2. Place the pear balls and syrup together in a container and run through the vacuum pac machine
until the pear balls are translucent and have absorbed the syrup.

fenugreek syrup

1. Place all the ingredients, except fenugreek, in a pan and bring to a boil.
2. Remove from the heat and add the fenugreek. Cover the mix and allow to cool down.
3. Allow to infuse for 48 hours.
4. Strain and portion into 200g bags.
To serve:
1. Using a parisienne scoop #18, scoop pears into the syrup.
2. Place the pear balls and syrup together in a container and run through the vacuum pac machine
until the pear balls are translucent and have absorbed the syrup.

churros stalks

1. Place the water, oil, sugar and salt in a pan. Bring nearly boiling point, 92°C. When small bubbles
are formed on the side of the pan.
2. In a separate bowl, sift the flour.
3. Add the hot liquid to the flour and whisk until combined. Finish to put the dough together with the
help of a spatula. Allow to rest for 30 minutes.
4. Bake in the oven for 5 minutes at 170°C, 100% humidity, fan 2. Spray lightly with baking spray and
return to the oven.
5. Bake for 5 more minutes, then turn the oven down to 160°C. Bake until evenly golden.
6. Dip in fenugreek sugar individually.

fenugreek sugar

1. Mix the sugar with the ground fenugreek.

grape fluid gel

1. Place the grape juice and in the Thermomix and bring to 100ºC at speed 2. Once the juice is
boiling, add the Gellan F and cook at 100°C, speed 4 for 2 minutes.
2. Pour into a tray and place over an ice bath or in the blast freezer. Allow to cool down.
3. Break up the gel and place back into the Thermomix. Add the ice wine vinegar and blend at speed
10 until smooth and shiny (2-3 minutes). Make sure the gel does not heat up too much during this
process. Pass through a chinois.
4. Run the gel through the vacuum pac machine until all the air bubbles have been removed.
5. Portion in piping bags, keep refrigerated.

no-alcohol gel

1. Place 900g of the grape juice and gellan f in thermomix. Bring to 100ºC at speed 5. Once at
100°C, cook for 1 minute.
2. Pour into a tray and place over an ice bath or in the blast freezer. Allow to cool down. The mix
should set into a firm gel.
3. Break up the gel and place back into the Thermomix. Add the ice wine vinegar and the remaining
grape juice and blend until smooth and shiny (approximately 3-4 minutes). Make sure the gel does
not heat up during this process. Pass through a chinois.
4. Divide the gel base into 2 containers and season accordingly for the normal gel and non-alcoholic
gel.
5. Run the gels through the vac pac machine until all the air bubbles have been removed.
6. Portion in piping bags, keep refrigerated.

citrus puree reduction

1. Let the puree defrost overnight inside the fridge.
2. Combine all the purees and divide into 3 bags: 2L,2L, and 3L.
3. Place in the Rocket the first 3L for 3 hours (Batch Aqueous programme 45°C final stage 15
minutes).
4. Add 2 litres of the puree in the Rocket machine for 3 hours again.
5. Add the last 2 litres same program of 3 hours and reduce to 68º Brix.
6. Bag into 700g if the botrytis is on the menu, or 120g if the it is off the menu.
7. Keep in the freeze two weeks or freeze 3 months.

citrus sorbet

1. After segmenting all the citrus strain and collect all the juice together, reserve.
2. Using the Thermomix, blend all the segments at maximum speed for 3 minutes.
3. Pass the mixture through a fine chinois.
To finish the sorbet:
1. Blend together base, citrus puree reduction, fructose and trimoline until all ingredients are fully
dissolved. Adjust this mix to 24° Brix, using the reserved juice from the segmentation.
2. Portion into 750g bags (one per service) and freeze.
3. Before churning add 250g sour cream and blend very well.
4. Churn in the Carpigiani for approximately 5 minutes.

citrus jelly

1. Bloom the gelatine in the citrus juice for 30 minutes.
2. Heat the juice to melt the gelatine and then mix well with the remaining ingredients, ensuring the
fructose is fully dissolved.

soil

1. Combine all ingridents together and blend in the Thermomix to a medium-fine powder. Be careful
not to over-mix, otherwise ingredients will turn into a paste.
2. Portion into 512.5g bags (1 Day).
For the mixed soil :
1. Using gloves, mix gently with the hands all ingredients together until well combined.
For the gluten-free soil:
1. Using gloves, mix gently with the hands all ingredients together until well combined.

grapeseed oil crumble

1. In the mixer, combine all the dry ingredients together, using the paddle attachment.
2. Add grapeseed oil and melted butter and mix until a crumble-like texture is achieved. Freeze.
3. Portion into 1000g bags (if botrytis is on the menu), 250g if it is off the menu.
4. Bake at 120 degrees. 0 % humidity minimum fan until dry. Stir every 20 minutes, for an even bake.
Bake it between 2 and 3 hours. Crumble should not colour during baking.
5. Bake the gluten free crumble at 140°C, 20 minutes.

crystallised chocolate

1. Place both chocolates in a sous vide and seal to full vacuum. Place in a 50ºC waterbath and allow
to melt completly.
2. Put water and sugar in a pan and cook to 150ºC.
3. Add all the melted chocolate at once. Remove from the heat and stir well, using a whisk. Ensure
the chocolate and the sugar syrup are well combined. The mix should get a crumble-like texture.
4. Cool down on a lined tray.

vanilla salt

1. Mix the salt and vanilla powder together in the Thermomix until a medium-fine powder is achieved.

roquefort powder

1. Melt the chocolate and cheese together in a Thermomix to 50ºC.
2. Split the maltodextrin in 2.
3. Place the first ½ in a deep bowl. Using a whisk, slowly mix in the melted Roquefort and chocolate.
Make sure no lumps are formed.
When this mix starts to look humid, add the other ½ maltodextrin.
Add the remaining melted Roquefort and chocolate.
4. Blitz the powder in the thermomix for 10 seconds to achieve a fine consistency.
5. Portion into 150g per bag ( 1bag/day, 2 weeks).
6. Keep it frozen.

sugar ball and spirals

1. Place water, glucose and isomalt in a pan and cook to 140°C.
2. Add the citric acid and colouring.
3. Continue cooking to 165°C.
4. Pour over silicon mats, and allow to cool down slightly. Portion and reserve in sous vide bags.

hung greek yoghurt

1. Blend the Greek yogurt until smooth.
2. Pour over a steaming tray, lined with muslin cloth and allow to hang for 48h.

To finish the citrus cream:
1. Mix all the ingredients together until fully combined.
2. Portion in piping bags.

hung soy yoghurt

1. Blend the soy yogurt until smooth.
2. Pour over a steaming tray, lined with muslin cloth and allow to hang for 48h.
To finish the citrus cream:
1. Mix all the ingredients together until fully combined.
2. Portion in piping bags

green juice

1. Pick green grapes from Waitrose. Separate any yellow or damage grapes
2. Blitz the washed grapes in the Thermomix for 25-30 seconds on full speed with the ascorbic acid.
Strain through a fine chinois and bag it as soon as possible to avoid any oxydation. 500g per bag.

purple juice

1. Pick black sable grapes from Waitrose.
2. Blitz washed sable grapes at full speed in the thermomix for 5 minutes, this helps to remove the
colour from the skin.
3. Bag into 600g

leaf paste

1. Put all the ingredients (except the gellan F) together in the Thermomix and blitz to 100°C on
speed 6. Once at 100 ºC, add the Gellan F and cook for 2 minutes 30 seconds.
2. Pour the mix into a tray. Allow to cool down over an ice bath or in the blast freezer. The mix
should set into a firm gel.
3. Break down the gel and return to the Thermomix. Blend until smooth and shiny.
Be careful not to
warm up the gel during this process. 4. Pass through a chinois.
5. Place the gel into a container and run through the vacuum pac machine until all the air bubbles
have been removed.
6. Portion in piping bags and keep refrigerated.
7. To spread the leaves, remove the paste from the fridge and place in the waterbath. Ensure the
paste is fully melted.
8. Lightly spray silpats with tarant spray and then wipe with a c-fold to leave a very fine layer of oil.
(too much oil on the mats will make the leaves cloudy).
9. Using the leaf stencil spread the green leaf paste on a silpat mat. Avoid working the paste too
much when spreading the leaves to prevent the sugar in the mix from crystalising.
10. Dry at 52°C in a dehydrator for 1 hour.
11. Using a brush, paint the edges of the half dried green leaves with the red grape paste.
12. Return to the dehydrator for 1 day-2days.
13. Before pack the leaves, check the texture with a senior chef.
14. Before shaping, check the texture of the leaves by removing them from the dehydrator and
allowing to cool down completely. Ensure that they are fully dry and crunchy.
Warm up leaves with heat gun, stamp with the veiner and shape.
16. Store in a air tight container with silica gel.

saffron-infused grape juice

1. Pick the grapes. Wash and dry them.
2. Blitz the grapes in the Thermomix for 25-30 seconds. Strain through a fine chinois.
3. Weigh out the obtained juice. For every 200g of juice, use 1g of saffron.
4. Warm up 20% of the total juice to 90°C and infuse with the saffron (first crush to a fine crumb) for
1 hour.
5. Strain and add the remaning juice.
6. Portion into 200g bags.
7. Keep frozen.

aerated saffron

1. Place all ingredients together in a bowl.
2. Combine ingredients together by hand and then whip using mixing machine.
Start at medium
speed for 2 minutes to aerate the mix, then drop the speed to medium-low for 20 minutes and
finish at low speed for 3 minutes.
3. Using a size 9 nozzle, pipe the mixture onto a silpat mat in round shapes. Allow to dry at 72°C in
the dehydrator for at least 6 hours.
4. Store in a airtight container with silica gel.

Pear caramel filling

1. Using a Thermomix, blitz the pears with the malic acid at speed 10 for 8 minutes to make a puree.
2. Pass through a fine chinois.
3. Melt the glucose and sugar together in a pan. Cook until light caramel colour (170°C).
4. Redeuce the heat and add the pear puree, whisk until fully combined. Add the whipping cream and
whisk unitl fully combined. Add the butter and whisk until fully combined.
5. Cook to 105°C.
6. Portion in piping bags. Keep frozen.

Chocolate balls

1. Melt the chocolate and coloured cocoa butter in a water bath at 45°C.
2. Polish the sphere moulds and make chocolate shells with tempered chocolate.
3. Fill a half of chocolate shell with feulletine and popping candy and close with the other half.
Allow
to set in the fridge.
4. Roll each ball between the hands to remove the shine from the surface.
5. Spray the ball lightly with the red spray.
6. Using a warm metal skewer, make a hole on the bottom of the ball.
7. Keep in an airtight container with silica gel.
To serve:
1. Fill each ball with pear caramel.
2. Close the hole with melted green coloured chocolate. Allow to set in the fridge.

crunchy candy filling

1. Mix ingredients together, keep in a sous vide bag.

coloured cocoa butter

1. Melt the cocoa butter and add the colouring powder, and blitz with a hand blender.
2. Crystallise the cocoa butter in a large sous-vide bag and store until needed.

Soaked sultanas

1. Place sultanas and wine/syrup in a sous vide bag.
2. Seal to full vaccum. Allow to soak for at least 1 week before using.

frozen grape balls

For the juice:
1. Blitz the grapes in a Thermomix at speed 10 for 30 seconds.
2. Pass through a fine chinois.
For the frozen grape balls:
1. Soak the gelatine powder in 20g of the grape juice for 30 minutes.
2. Warm up this mix to dissolve the gelatine and then add the rest of the grape juice and pass all
through a chinois.
3. Using a dispenser, pipe the grape jelly mixture in moulds and freeze in the blast chiller. Top up
each ball with a pipette to create a rounded finish.
4. Stick toothpicks in all the balls, then place back into the blast chiller.
5. Unmould the balls and stick them into polystrene blocks (wrapped in cling film). Keep in blast
freezer.
6. Melt the citrus jelly to 30ºC. Dip the frozen grapes into the jelly, shake off excess jelly to avoid
uneven coating.
Immediately after, dip the coated frozen grapes into liquid nitrogen for 3 seconds.
Repeat this process once more and return frozen balls to the blast freezer.
7. Remove the coated frozen balls from the toothopicks and reserve in cubes.
8. Just before serving, submerge the frozen grape balls into liquid nitrogen to form a frosting effect.

peach wine gum

1. Place B into a sous vide bag, allow to soak and then melt in a 50ºC waterbath.
2. Place A in a pan and cook to 108ºC.
3. Remove from the heat and allow to cool down.
4. Add B when mix has cooled down to 90ºC.
5. Add C when mix has cooled down to 50ºC.
6. Portion in sous vide bags and allow to set. Keep refrigerated.
7. Melt the mixture in a 55ºC waterbath.
8. Lightly spray round moulds with grease. Using a dispenser, fill up with the melted mix.
9. Allow to set in the blast freezer for 10 minutes.
Using a pipette, top up moulds creating a rounded
finish. Return to blast freezer and allow to fully set.
10. Demould freshly every day.
11. To demould push the gums out of the mould with a quick movment to avoid tearing the edges.
12. Keep in airtight container in the freezer.

Apricot pate de fruit

1. Mix the sugar and pectin, put in a pan with the glucose and apricot puree.
2. Bring to 69º Brix (107ºC)
3. Remove from the heat then add the acid.
4. Set in a Pacoject container and blitz. Pass through a fine tamis.