Ingredients: 300g Flaky Pastry Dough Blueberry Filling 500g Bluberries (washed) 125g Brown Sugar 27g Cornstarch 5g Salt 1 Lemon (juiced and zest finely grated) Instructions: Roll out the flaky pastry dough to a thickness of 2mm and roughly 11-12 inches in diameter and carefully line a 10 inch tart mold/ring with a removable bottom. Fold in … Continue reading Blueberry Tart
Ingredients: Lemon Bavarian Cream 600ml Milk (2% Milk Fat) 400ml Heavy Cream 150g Sugar 6 Egg Yolks 2 Lemons (Zest finely grated and juiced) 15g Gelatin Powder ½tsp Salt Blueberry Sauce 250g Bluberries (washed and cleaned) 60g Brown Sugar 1 Lemon (Zest finely grated and juiced) ¼tsp Salt Instructions Lemon Bavarian Cream Add a splash … Continue reading Lemon Bavarian Cream with Blueberry Sauce
Ingredients: 300g Sweet Pastry Dough 125g Cherries (washed, cleaned and pitted) 225ml Half and Half 2 Eggs (plus 1 additional egg for egg wash) 1 Egg Yolk 50g Sugar, plus additional for sprinkling during baking 1 Lemon (Zest only, finely grated) Instructions: Roll out the sweet pastry dough to roughly 11 inches in diameter and … Continue reading Sweet Cherry and Custard Tart
Ingredients: 800g All Purpose Flour (sifted) 100g Corn Starch (sifted) 450g Unsalted Butter (room temperature, softened) 225g Brown Sugar 10g Salt 2 Lemons (zest only, finely grated) 2tbsp Vanilla Extract 1 Egg 2 Egg Yolks Instructions: In a bowl, add your flour and corn starch and mix well. In a stand mixer, add your butter, … Continue reading Sweet Pastry Dough
Ingredients: Citrus Panna Cotta 1000ml Half and Half 100g Sugar 50ml Honey 1 Lemon (Zest finely grated and juiced) 2 Limes (Zest finely grated and juiced) 15g Gelatin Powder ½tsp Salt Strawberry Sauce 250g Strawberries (trimmed, cleaned and sliced) 60g Brown Sugar 1 Lemon (Zest finely grated and juiced) ¼tsp Salt Fresh Strawberry Garnish 250g Fresh … Continue reading Citrus Panna Cotta with Fresh Strawberries and Strawberry Sauce
Ingredients Dark Chocolate and Orange Mousse 225g Dark Chocolate (Minimum 70% cocoa content) 200g Sugar 225ml Heavy Cream 7 Egg Yolks (from large eggs) 50g Unsalted Butter 1tbsp Lemon Juice 3 Oranges (Zest finely grated, and juiced) 50ml Grand Manier ½tsp salt Cranberry Compote 300g Cranberries (washed) 150g Brown Sugar 1 Orange (Zest finely grated, … Continue reading Dark Chocolate and Orange Mousse with Cranberry Compote and Honeycomb Shards
Ingredients Pudding 1000ml Half and Half 3 Whole Eggs 9 Egg Yolks 150g Sugar 10g Gelatin Powder ½tsp Salt Ginger Caramel Sauce 1 large knob of Ginger (washed, peeled and sliced) 200g Sugar 1tbsp Lemon Juice 200ml Water Instructions Japanese Pudding Add a splash of water to the powdered gelatin to re-hydrate it and allow … Continue reading Japanese Style Pudding with Ginger Caramel Syrup
Citrus and Honey Tea Jelly Ingredients 2 Lemons (Juice and Zest peeled) 1 Orange (Juice and Zest peeled) 2 Orange Pekoe Tea Bags 100ml Honey 400ml Water 10g Gelatin Powder Instructions Bring the water to the boil, and add your tea bags, honey and your orange juice and peeled orange and lemons zest. … Continue reading Citrus and Honey Tea Jelly with Orange Syrup and Segmented Oranges
Gourmet Glutton 