Chocolate tuile

In a pan put sugar and glucose, cover with water. Bring it to the boil and turn into an amber caramel colour. Add sugar, mix well and pour onto silpat.

Let it set and break into small pieces.

Chocolate aero

Melt chocolate and mix with olive oil.

Place mixture in siphon and charge 3 times. Shake siphon to activate mixture. Remove gas from syphon, open and pour mixture into moulds. Place in fridge to set.

Praline sponge

Blitz all ingredients in thermomix.

Pass through chinois and pour in syphon. Charge 3 times.

Blackcurrant gel

Bring to the boil the purée and agar-agar. Leave to set then blitz in thermomix. Adjust the consistency with stock syrup if needed. Pass through chinois.

Blackberry and Rosemary Ice Cream

Infuse Rosemary, Milk and Cream together and allow to cool down until cold then pass.

Mix Milk Powder, Sugar, Glucose and Stabilizer together making sure it is well mixed.

Re-Heat your infused Milk and Cream to 60°C. Whisk in your dry mix and bring to just under the boil.

Pass and chill over ice. When cold hand blend in your puree.

Pass through chinois and leave to rest overnight in the fridge, then freeze.

Cassis blackcurrant

Compress blackcurrant with cassis liquor.

Chocolate soil / fennel pollen

Blitz chocolate soil and fennel pollen in thermomix.

Whipped salted caramel

Whip salted caramel sauce.