White Balsamic Vinegar Jelly

200 - White Balsamic Vinegar
200 - Water
4 - Agar Agar
Salt to Taste
1 Leaf - Bronze Gelatine

Bloom the gelatine in ice cold water. Add the vinegar, water and agar in a pan then bring to the boil while whisking. Pull off the heat then add the bloomed gelatine mix well. correct seasoning with salt. Pour into a container and allow to set in the fridge.

Nettle Soup

4 - Shallots
80 - Oil
300 - Chicken Stock
100 - Potato
200 - Watercress
600 - Netle Leafs
200 - Spinach
Salt to Taste

Dice then sweat the shallots in oil. Add the chicken stock then bring to the boil. Slice the potatoes very thin then add to the pot. Simmer untill the potatoes are cooked.

In a large pan heat the oil untill smoking then add the watercress, nettles and spinach mix well untill wilted. Add the potato stock then simmer for 6 mins. Transfer into a thermomix then blend on full to a smooth puree. season to taste. Pass through a seive into a bowl over ice. when reheating do not boil.

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.

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.