1000g - Jerusalem Artichoke
600g - Milk
600g - Cream
200g - Egg Yolk
270 - Sugar
Place the Jerusalem Artichokes in the oven to burn (Should take 50 - 60 mins). Bring the Milk, Cream to the boil in a heavy based pot. Whisk the Sugar and Yolk together until pale. Pour 2 Ladles of Hot Cream and Milk into the Yolk and Sugar mix then pour it all back into the pot. Cook until the Mixture begins to thicken. Cool the Mixture then place into Paco Jet containers and freeze then churn twice.
Malted Ice Cream
1000g - Double Cream
1000g - Milk
100g - Malt Extract
200g - Sugar
240g - Yolk
Bring the Milk, Cream and Malt Extract to the boil in a heavy based pot. Whisk the Sugar and Yolk together until pale. Pour 2 Ladles of Hot Cream and Milk into the Yolk and Sugar mix then pour it all back into the pot. Cook until the Mixture begins to thicken. Cool the Mixture then place into Paco Jet containers and freeze then churn twice.
Cranachan Granola
1000 - Pinhead Oatmeal
300 - Sugar Bake In The Oven until Golden
2tbsp - Cinnamon
500g - Vegetable Oil
100g - Freeze Dried Raspberries
Bake the Sugar and the Oatmeal in an oven preheated to 180C until golden. In a large heavy based pot place the golden oat and sugar mix then cook out any sugar that has not yet crystallized. Add the rest of the ingredients and mix well. Cool and store in an air tight container.
Scotch Pancakes
280g - Self Raising Flour
Pinch - Salt
1tsp - Baking Powder
60g - Castor Sugar
2 - Egg
280g - Milk
Mix into a thick batter and pour into a preheated and lightly oiled non-stick pan. you dont want the heat too high for this Low to Medium is what you need to ensure the pancake cooks all the way through.
Finish with maple syrup and crispy bacon
Burnt White Chocolate Cremaux
Burnt White Chocolate
1000g - White Chocolate
Vacuum Pac then cook in a water bath at 82C for 48hrs until fully caramelised and goldenCremeux
Cremaux
800g - Burnt White Chocolate
350g - Boiling Water
Blitz the Chocolate and Boiling water together until it becomes smooth. Pass into a container then put in the fridge to set.
Swiss Meringue
This version of swiss meringue is freeze/thaw stable.
150 - egg whites
150 - sugar
0.9 - Guar Gum
0.6 - Iota Carrageenan
In a small pot over medium heat, warm up the egg whites, 125 g of sugar. Remove from the heat. Mix the guar gum, iota carrageenan and remaining 25 g of sugar. This will help dispersion of the hydrocolloids and reduce the chances of forming lumps.
Over bain marie, whisk the egg whites and the sugar-hydrocolloid dry mix. Keep whisking until temperature reaches 55 °C (131 °F). Pour contents into the bowl of kitchen aid and whip until cool.
Freeze for later use. Remove it from the freezer, let it thaw and re-whip it.
Basic Butter Cream
150 - Icing Cugar
200 – Butter (Soft)
Cream the butter and sugar together with a whisk unill light and fluffy.
Vinegar Ice Cream
Stage 1
400 – Egg
680 – Double Cream
270 – Milk
220 – Vinegar
13 – Ultratex
Stage 2
45 – Dextrose
175 – Caster Sugar
Stage 3
40 – Dextrose
175 – Caster Sugar
Mix all ingredients in the thermomix for stage 1 then heat to 70C. Add Stage 2 ingredients then bring back to 70C. Add the ingredients for stage 3 then bring to 79.5C for 15 seconds. Pass through seive into a bowl over ice then allow to cure over night in the fridge before churning or freezing in a paco jet container.
Creme Pat (Creme Patissiere)
4 – Eggs
200 – Caster Sugar
100 – Plain Flour
1 – Vanilla Pod
500 – Milk
Whisk the eggs and sugar until light and fluffy. Add the flour mix well. Boil the milk and vanilla pod in a pan. Temper the eggs by ladling in some hot milk while whisking. Now add the temered eggs back into the pan. Bring to the boil while whisking. Cook out the mxture untill it begins to thicken. Once the anglaise has thickend to stiff nappe pour into a bowl resting on ice. Then make a cling film cartouche to prevent a skin forming and allow to cool.
Creme Anglaise (Custard)
5 – Yolks
60 – Sugar
1 - Vanilla Pod
625 – Milk
Warm the milk and vanilla in a pan. Whisk the sugar and yolk together. Temper the yolks by ladeling some hot milk into the bowl while whisking. Then add back into the pan. Place the pan on a low heat and whisk continuously until the custard begins to thicken then once it coats the back of a spoon well (nappe) pour through a seive into a bowl resting in ice to arrest the cooking.
Creme Brulee
300 – Milk
300 – Double Cream
1 - Vanilla Pod
5 – Eggs
3 – Yolks
60 – Caster Sugar
Sugar for glazing
Warm the milk, cream and vanilla in a pan. Whisk the sugar and yolk together. Temper the yolks by ladeling the hot milk mixture into the yolk bowl while whisking then add that mixture back into the pan. Thoroughly mix. Pour into moulds then bake in a bein marie at 160C for 30 mins or until very lightly set. Remove then allow to cool. Sprinkle with sugar then torch until sugar caramelises and is fully bruleed.
Lemon Curd
160 - Lemon Juice
240 - Sugar
160 - Eggs
450 - Butter
Put the lemon juice, sugar and eggs into a bowl over simmering water (a la bein marie) once the butter has melted. whisk the eggs together then add to the mix on the heat. cook for 4 -5 mins until the mix begins to thickens. turn the heat off then allow the mix to cook out untill smooth and stiff.
Panna Cotta
I hate panna cotta…. but the recipe is useful to have I suppose
1300 - Cream
700 - Milk
300 - Sugar
5 - Vanilla Pods
8 - Gelatine Sheets
bloom the gelatine in ice cold water. Boil the cream, milk, sugar, vanilla. add the bloomed gelatin to the hot liquid then pour into glasses/molds then chill to set.
once the mix is cold its absolutly important that they are cling filmed to stop them tasting like the fridge!!
Clotted Cream Rice Pudding
The richest most luxurious rice pudding you have ever had!!
100 - Butter
400 - Rice
250 - Sugar
1200 - Milk
1000 - Double Cream
2 - Vanilla Pod
220 - Clotted cream
Fry the rice lightly with the butter then add all the other ingredients. stir lightly while it cooks out. by the time the consistency is perfect the rice will be done so take it the heat early to ensure it dosnt over cook.