SHORTBREAD
1. Slowly cream the butter and sugar together .
2. Add the remaining ingredients and mix on Speed 1 until a dough is formed.
3. Roll out between 2 sheets of paper until 4mm thick.
4. Bake on the black silpats at 160ºC.
CARAMEL MOUSSE
1. Make a dry caramel with the sugar, then add the cream slowly while whisking.
2. Strain the caramel cream onto the yolks to temper, and cook to 83deg as an anglaise.
3. Take off heat and add soaked gelatin. Allow the base to cool to 40deg then fold through the softly whipped cream.
CARAMEL GLAZE
1. In a small saucepan, bring the second sugar and water to the boil, then take off heat.
2. In a separate saucepan, make a dry caramel with the sugar. Add the cream to deglaze. Cook to dissolve any lumps. Add the sugar syrup and soaked gelatine. Pour over the melted chocolate and cocoa butter. Mix well, then strain and chill.
3. To use, melt gently in the microwave and use at 32C
CARAMEL CREMEUX
1. Whisk the egg yolk, custard powder and second sugar in a bowl.
2. Make a dry caramel with the caster sugar and the vanilla seeds.
3. Deglaze with the milk. Bring back to the boil
4. Pour the milk over the egg mix, and cook out as a crème patisserie.
5. Add the gelatine. Cool to 50deg.
6. Emulsify in the butter with the hand blender.
CARAMELISED PARISIENNE APPLE
Caramelise the parisienne apples in a dry caramel. Add apple juice to deglaze.
SALTED CARAMEL
1. Bring the whipping cream and salt to the boil in a pan.
2. Prepare a dry amber caramel with the caster sugar and glucose.
3. Turn off the heat and gradually add in the cream. Return to the boil to dissolve any remaining sugar.
4. Take off the heat then gradually add the butter.
5. Allow to cool overnight at room temperature. Bag at 300g, store in the freezer or use.
CARAMELISED POPCORN
1. Ensure the popcorn has no hard pieces/husks!
2. Cook the sugar to 118deg, add popcorn. Stir until sugar caramelises.
3. Add butter.
APPLE GEL
1. Mix the sugar and agar agar together.
2. Bring the apple and lemon juices to the boil with the vanilla seeds.
3. Slowly rain in the sugar and agar agar mix, while whisking to avoid lumps.
4. Bring to the boil. Take off heat, pour onto a silpat lined tray. Allow to set.
5. Once set, place in the themomix and blitz until smooth.
DULCE DE LECHE ICE-CREAM
1. Make a dry caramel with the sugar.
2. Deglaze with the cream, milk and vanilla. Bring to the boil.
3. Strain through a chinois over the egg yolks and whisk well.
4. Return to the pan, cook out as an anglaise, stirring, until 83deg C.
5. Strain into a plastic tub, chill and refrigerate overnight to infuse. Churn.