Hazelnuts and sweet cheese, rosehips and anise hyssop

Andy Tomlinson

Andy Tomlinson

31st October 2012

Hazelnuts and sweet cheese, rosehips and anise hyssop

Hazelnuts and sweet cheese, rosehips and anise hyssop winning Great British Menu Dessert From Simon Rogan


  • milk x 30g
  • sweet cheese x 22g
  • pro crema x 4g
  • dextrose x 2.5g
  • glycerine x 2g
  • caster sugar x 7.5g
  • gellan x 1g
  • water x 50g
  • dry white wine x 50ml
  • caster sugar x 37.5g
  • ascorbic acid x 2g
  • pear x 1
  • anise hyssop x 1 tray
  • fructose x 20g
  • peeled hazelnuts x 60g
  • dried diced white bread x 60g
  • glucose x 15g
  • icing sugar x 40g
  • corn flour x 30g
  • eggs x 1
  • melted butter x 20g
  • rosehip syrup x 20g


sweet cheese ice cream
mix together the milk, sweet cheese, pro crema, dextrose, glycerine, sugar and gellan. Pass and pour into paco jet containers and put into the freezer to go hard.
Poached pear liquor
: mix together the water, dry white wine, caster sugar and ascorbic acid then bring to the boil. Put into the fridge to cool down.
Poached pears
: peel pear, remove core and slice length ways. Pour poaching liquor into vac pac bag then add the pear. Seal on the vac pack machine. Cook at 65 degrees for 10 minutes. Once cooked, put into ice water.
Hazelnut crisp
: Mix hazelnuts, diced bread, water sugar, glucose, icing sugar, corn flour, egg and melted butter. Melt all ingredients in the oven at 160 degrees for 20 minutes until golden. Cool down then snap pieces off.
Anise hyssop snow
: pour liquid nitrogen into a rounded bowl. Then using a spray bottle filled with anise hyssop stock spray into the liquid nitrogen to form snow like pellets.
Rosehip syrup
: we use rosehip syrup which is sent down from L’Enclume.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you