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- Beetroot Terrine with Goat's Cheese Truffle & Pickled Eryngii Mushrooms
- Elgin Chicken & Celeriac Cannelloni
- Vanilla Glazed Foie Gras Mousse with Strawberries & Almond Crumble
- Shaved Scallop Carpaccio, Seared Tuna, Pickled Mushrooms, Wasabi, Powdered Dressing
- Smoked Ostrich Tartar, Wild Oyster and Heirloom Tomato Salad, Avocado, Horseradish Espuma
- Cape Malay Spiced Fish Risotto with Seared Abalone and PerlemoenPopcorn
- Madagascan Chocolate Square, Passion Fruit Panna Cotta, Amarula Ice Cream
Beetroot Terrine with Goat's Cheese Truffle & Pickled Eryngii Mushrooms
For the Terrine
2kg raw beetroot
1 bottle of Port
10 gelatine leaves, softened in iced water
Salt
Wash the beetroot well, leave the long tap root on the end of the beet, but cut the tops off leaving about 3 cm attached- this prevents too much colour leaching out while cooking. Peel and slice the beetroot to a thickness of 3ml, place the slices in a bag with a squirt of olive oil and a small pinch of salt. Set the GRANT bath on 85°C and cook the beetroot for 60 minutes or until soft. Chill the beetroot in iced water and reserve until needed. Test them by inserting a sharp knife into a beet, there should be no resistance. While the beets are cooking bring the port to a boil and reduce it to 500ml, remove it from the stove and stir in the softened gelatine and salt to taste. Once the beets are cooked, remove them from the water and peel the skin off using a knife tip or by rubbing them between paper towels. Allow them to cool in the fridge, them slice them to about 3 ml thickness. Start layering the beetroot in a small but deep tray or terrine mould whilst continually adding the gelatine mixture between each layer- season while you go with salt. The terrine should be about 3.5-4 cm in thickness and should be quite wet from the gelatine. Place the terrine in the fridge to chill. Slice about 2cm thick and place on plate.
Salad (per portion)
2 Small beetroots (Golden, Candy cane, Yellow & white) cut in halves or quarters depending on the size.
2-3 Small eryngii mushrooms- pickled
1 baby onion cut in ½ lengthwise- pickled
2 baby carrots cut in ½ lengthwise
Pea shoots
Micro rocket or similar fine leaf (I used spring vine leaves in the photo)
Season with salt and olive oil and place on either end of the terrine.
2kg raw beetroot
1 bottle of Port
10 gelatine leaves, softened in iced water
Salt
Wash the beetroot well, leave the long tap root on the end of the beet, but cut the tops off leaving about 3 cm attached- this prevents too much colour leaching out while cooking. Peel and slice the beetroot to a thickness of 3ml, place the slices in a bag with a squirt of olive oil and a small pinch of salt. Set the GRANT bath on 85°C and cook the beetroot for 60 minutes or until soft. Chill the beetroot in iced water and reserve until needed. Test them by inserting a sharp knife into a beet, there should be no resistance. While the beets are cooking bring the port to a boil and reduce it to 500ml, remove it from the stove and stir in the softened gelatine and salt to taste. Once the beets are cooked, remove them from the water and peel the skin off using a knife tip or by rubbing them between paper towels. Allow them to cool in the fridge, them slice them to about 3 ml thickness. Start layering the beetroot in a small but deep tray or terrine mould whilst continually adding the gelatine mixture between each layer- season while you go with salt. The terrine should be about 3.5-4 cm in thickness and should be quite wet from the gelatine. Place the terrine in the fridge to chill. Slice about 2cm thick and place on plate.
Salad (per portion)
2 Small beetroots (Golden, Candy cane, Yellow & white) cut in halves or quarters depending on the size.
2-3 Small eryngii mushrooms- pickled
1 baby onion cut in ½ lengthwise- pickled
2 baby carrots cut in ½ lengthwise
Pea shoots
Micro rocket or similar fine leaf (I used spring vine leaves in the photo)
Season with salt and olive oil and place on either end of the terrine.
Gribiche sauce
150ml Thick mayonnaise
20g ea Chopped Gherkins, Capers & Shallots
1 Boiled egg, grated
5g Chopped Parsley
Salt & Lemon
Mix together and store
Goats Cheese Truffle
100g Soft goats cheese, rolled in balls
Almond Crumble (recipe on foie gras dish)
Roll balls in crumble
Assembly
Place terrine in middle of plate with salad on either side, place cheese ball on one side and spoon gribiche behind the terrine. Garnish with pea shoots and chive flowers.
150ml Thick mayonnaise
20g ea Chopped Gherkins, Capers & Shallots
1 Boiled egg, grated
5g Chopped Parsley
Salt & Lemon
Mix together and store
Goats Cheese Truffle
100g Soft goats cheese, rolled in balls
Almond Crumble (recipe on foie gras dish)
Roll balls in crumble
Assembly
Place terrine in middle of plate with salad on either side, place cheese ball on one side and spoon gribiche behind the terrine. Garnish with pea shoots and chive flowers.
Elgin Chicken & Celeriac Cannelloni
Cannelloni Filling
2ea chicken thighs, cooked sous vide in a Grant bath at 66°C for 3 hours, then picked down into small pieces and chilled.
3g Fresh Tarragon
2g Chopped Black Truffle
Chicken mousse
100g Chicken Breast
1 egg yolk
100g cream
Blend chicken till very smooth with egg yolk, chill then fold in the cream well.
Fold the diced chicken, tarragon & truffle through the mousse, reserve.
Cannelloni Sheets
1 Celeriac, peeled & sliced thinly
Boil the celeriac sheets for 1-2 minutes, refresh in iced water and towel dry.
Place the chicken filling on to the celeriac sheet, using one sheet per portion. Roll tightly in cling film and tie ends with string, to form a cannelloni shape. Cook to order at 85°C for 4-5 minutes, slice off the ends and remove the cling film, serve at once with the rest of the ingredients.
Cepe mushrooms
Cut into large pieces and sauté in oil, hold warm for service.
2ea chicken thighs, cooked sous vide in a Grant bath at 66°C for 3 hours, then picked down into small pieces and chilled.
3g Fresh Tarragon
2g Chopped Black Truffle
Chicken mousse
100g Chicken Breast
1 egg yolk
100g cream
Blend chicken till very smooth with egg yolk, chill then fold in the cream well.
Fold the diced chicken, tarragon & truffle through the mousse, reserve.
Cannelloni Sheets
1 Celeriac, peeled & sliced thinly
Boil the celeriac sheets for 1-2 minutes, refresh in iced water and towel dry.
Place the chicken filling on to the celeriac sheet, using one sheet per portion. Roll tightly in cling film and tie ends with string, to form a cannelloni shape. Cook to order at 85°C for 4-5 minutes, slice off the ends and remove the cling film, serve at once with the rest of the ingredients.
Cepe mushrooms
Cut into large pieces and sauté in oil, hold warm for service.
Cepe & Celeriac consommé
50g Onions, sliced
20ml Vegetable Oil
50g Celery, sliced
100g Celeriac trimmings, peeled and washed
5g Garlic, sliced
50g Cepes, sliced
500ml Brown chicken stock base
Add the oil to a pot with a tight fitting lid and place on medium heat. Sweat the onions in the oil until they are soft but without colour, add the celery and celeriac and cook for another 5 minutes on low heat until they are almost cooked, add the cepes & garlic and cook for a further minute. Add the chicken stock and bring to a very slow boil, once bubbles start arising skim and reduce heat to a simmer for about 30 minutes. Strain the consommé through muslin or kitchen towel and reserve until needed.
Garnish
Black truffle slices
Crispy chicken skin (reserved from thighs and crisped further in oven on low heat)
Celery slices (sliced on the bias and stored in ice water
White celery leaves
Assembly
Place sautéed mushrooms in bottom of bowl, sit the cannelloni ontop, garnish with the rest of the ingredients and pour the consommé in at the table.
50g Onions, sliced
20ml Vegetable Oil
50g Celery, sliced
100g Celeriac trimmings, peeled and washed
5g Garlic, sliced
50g Cepes, sliced
500ml Brown chicken stock base
Add the oil to a pot with a tight fitting lid and place on medium heat. Sweat the onions in the oil until they are soft but without colour, add the celery and celeriac and cook for another 5 minutes on low heat until they are almost cooked, add the cepes & garlic and cook for a further minute. Add the chicken stock and bring to a very slow boil, once bubbles start arising skim and reduce heat to a simmer for about 30 minutes. Strain the consommé through muslin or kitchen towel and reserve until needed.
Garnish
Black truffle slices
Crispy chicken skin (reserved from thighs and crisped further in oven on low heat)
Celery slices (sliced on the bias and stored in ice water
White celery leaves
Assembly
Place sautéed mushrooms in bottom of bowl, sit the cannelloni ontop, garnish with the rest of the ingredients and pour the consommé in at the table.
Vanilla Glazed Foie Gras Mousse with Strawberries & Almond Crumble
Foie Gras Mousse
60 grams foie gras(cooked)
130 grams milk
1egg yolk
1 1/2leaves gelatin, soaked
30 grams cream
Sautee the livers in a hot pan with 20g butter and salt, once the livers are pink inside (1-2 min) remove from the pan and cool. Soften the gelatine in ice cold water, once softened, remove from the water and squeeze out any excess liquid- reserve until needed. Boil the milk, add the eggs and the liver to a liquidizer and pour the hot milk onto them - immediately turn the machine on, add the softened gelatin leaves and blend for a little while longer. Pass this mixture through a fine sieve and chill it until the gelatin is almost set. Fold in the cream and place the mousse in dome shaped silicone or plastic moulds then freeze. Once the domes are frozen, unmold them and press 2 together to form a sphere (it may be necessary to slightly melt one side with a warm spoon), slowly insert a toothpick into the one side of the dome to form a lollypop, freeze hard overnight.
Vanilla Glaze
150 grams apple juice/ apple water
10 grams vegetable gelatin or 2 g kappa carrageenan
1 each vanilla bean
Scrape the vanilla into the apple juice and infuse it overnight. Dissolve the vegetable gelatin in the juice and bring this to a boil. Hold the glaze it at around 80°C to avoid setting, grasping the liver mousse lollypop by the toothpick, quickly dip the frozen end into the hot glaze; ensuring not to keep it in there too long to avoid melting. Place the spheres onto a tray in the fridge and allow it to defrost until needed.
60 grams foie gras(cooked)
130 grams milk
1egg yolk
1 1/2leaves gelatin, soaked
30 grams cream
Sautee the livers in a hot pan with 20g butter and salt, once the livers are pink inside (1-2 min) remove from the pan and cool. Soften the gelatine in ice cold water, once softened, remove from the water and squeeze out any excess liquid- reserve until needed. Boil the milk, add the eggs and the liver to a liquidizer and pour the hot milk onto them - immediately turn the machine on, add the softened gelatin leaves and blend for a little while longer. Pass this mixture through a fine sieve and chill it until the gelatin is almost set. Fold in the cream and place the mousse in dome shaped silicone or plastic moulds then freeze. Once the domes are frozen, unmold them and press 2 together to form a sphere (it may be necessary to slightly melt one side with a warm spoon), slowly insert a toothpick into the one side of the dome to form a lollypop, freeze hard overnight.
Vanilla Glaze
150 grams apple juice/ apple water
10 grams vegetable gelatin or 2 g kappa carrageenan
1 each vanilla bean
Scrape the vanilla into the apple juice and infuse it overnight. Dissolve the vegetable gelatin in the juice and bring this to a boil. Hold the glaze it at around 80°C to avoid setting, grasping the liver mousse lollypop by the toothpick, quickly dip the frozen end into the hot glaze; ensuring not to keep it in there too long to avoid melting. Place the spheres onto a tray in the fridge and allow it to defrost until needed.
Almond Crumble
150 grams butter
100 grams sugar
50 grams almond powder
25 grams flour
2 grams salt
Cream the butter and sugar together, slowly add the almonds and salt and work until combined thoroughly. Fold in the flour and continue to mix until the flour is just incorporated- do not over work. Spread onto a baking tray and bake until it is golden brown, then crumble it with the hands. The crumble stores well in an airtight container at room temperature for 3-4 days.
Strawberries
1 strawberry per person, top and bottom cut off and shaped with a small round cookie cutter.
Strawberry Foam
200g Strawberries
50g sugar
100g water
Place berries, sugar and water in a double boiler and steam for 2 hours. Once the strawberries are soft and have macerated, place them in a muslin cloth to drain. Taste the juice and balance it with lemon if necessary, measure the juice- approximately 250g required for foaming, blend with a hand blender until foamy.
Assembly
Place a strawberry disc in the middle of each bowl, fill the bowl with foam and place a spoon on the strawberry. Pile the crumble on top of the spoon and the mousse on top of that, finish with cherry blossoms. Serve at once.
150 grams butter
100 grams sugar
50 grams almond powder
25 grams flour
2 grams salt
Cream the butter and sugar together, slowly add the almonds and salt and work until combined thoroughly. Fold in the flour and continue to mix until the flour is just incorporated- do not over work. Spread onto a baking tray and bake until it is golden brown, then crumble it with the hands. The crumble stores well in an airtight container at room temperature for 3-4 days.
Strawberries
1 strawberry per person, top and bottom cut off and shaped with a small round cookie cutter.
Strawberry Foam
200g Strawberries
50g sugar
100g water
Place berries, sugar and water in a double boiler and steam for 2 hours. Once the strawberries are soft and have macerated, place them in a muslin cloth to drain. Taste the juice and balance it with lemon if necessary, measure the juice- approximately 250g required for foaming, blend with a hand blender until foamy.
Assembly
Place a strawberry disc in the middle of each bowl, fill the bowl with foam and place a spoon on the strawberry. Pile the crumble on top of the spoon and the mousse on top of that, finish with cherry blossoms. Serve at once.
Shaved Scallop Carpaccio, Seared Tuna, Pickled Mushrooms, Wasabi, Powdered Dressing
The tuna is tataki style yellowfin seared directly on the flat top for 10 seconds on each side and chilled immediately, sliced sashimi thickness and placed on a pile of mushrooms. The scallop is sliced very thin from frozen and placed on the plate. Panna cotta sits on piles of salsa with caviar on top, extra virgin olive oil is dressed on and around fish as well as Maldon salt. Micro mizuna are scattered on fish as well as deep fried wakame seaweed (soak, dry off liquid, deep fry, season). Waiters sprinkle powdered dressing on plate at table from a copper pot or similar serving container.
Daikon Salsa
Pickled daikon radish
Cucumber
Red onion
Chives
Lime
Simple Asian vinaigrette of... 1 part rice wine vinegar, 3 parts peanut oil, a dash of water and pinch of salt
Dice vegetables to small brunoises dress with vinaigrette and lime, chive and salt to order
Wasabi panna cotta
100g single cream
100g crème fraiche
2 TBLS wasabi powder
Salt and lemon to taste
1 ½ leaf gelatine- silver bloom
Heat cream and crème fraiche together, sponge gelatine and melt into mixture with wasabi powder, season and lemon to taste. Set, whisk, quenelle.
Soya Caviar
5g Agar
300ml fish stock
2TBL fish sauce
200ml Good Japanese Soya Sauce
1000ml very cold oil
1 hypodermic syringe
Pickled daikon radish
Cucumber
Red onion
Chives
Lime
Simple Asian vinaigrette of... 1 part rice wine vinegar, 3 parts peanut oil, a dash of water and pinch of salt
Dice vegetables to small brunoises dress with vinaigrette and lime, chive and salt to order
Wasabi panna cotta
100g single cream
100g crème fraiche
2 TBLS wasabi powder
Salt and lemon to taste
1 ½ leaf gelatine- silver bloom
Heat cream and crème fraiche together, sponge gelatine and melt into mixture with wasabi powder, season and lemon to taste. Set, whisk, quenelle.
Soya Caviar
5g Agar
300ml fish stock
2TBL fish sauce
200ml Good Japanese Soya Sauce
1000ml very cold oil
1 hypodermic syringe
Stir agar into fish stock, fish sauce and soya sauce bring to the boil and syringe hot liquid into cold oil. Strain, wash off in cold running water, store.
Pickled Asian Mushrooms
Shitake, Shemiji, Eryngii
Simple Asian vinaigrette
Snipped Chives
Toasted Sesame seeds
Thinly slice mushrooms, add peanut oil to a pan and get it smoking, add mushrooms and sear on high heat for 1-2 minutes, add seasoning and remove from pan, dress with vinaigrette, add chives & sesame seeds to order.
Powdered Dressing
100ml Ponzu
100ml Peanut Oil
50ml Mirin
20ml Good Japanese Soya Sauce
2tbl Lime Juice
Pinch of salt
Liquid nitrogen
Burn alcohol off mirin; add rest of ingredients, blend well salt to taste. Freeze with nitrogen, pulverise or blend till powdered, tip into frozen service copper pot, sprinkle on carpaccio.
Pickled Asian Mushrooms
Shitake, Shemiji, Eryngii
Simple Asian vinaigrette
Snipped Chives
Toasted Sesame seeds
Thinly slice mushrooms, add peanut oil to a pan and get it smoking, add mushrooms and sear on high heat for 1-2 minutes, add seasoning and remove from pan, dress with vinaigrette, add chives & sesame seeds to order.
Powdered Dressing
100ml Ponzu
100ml Peanut Oil
50ml Mirin
20ml Good Japanese Soya Sauce
2tbl Lime Juice
Pinch of salt
Liquid nitrogen
Burn alcohol off mirin; add rest of ingredients, blend well salt to taste. Freeze with nitrogen, pulverise or blend till powdered, tip into frozen service copper pot, sprinkle on carpaccio.
Smoked Ostrich Tartar, Wild Oyster and Heirloom Tomato Salad, Avocado, Horseradish Espuma
Avocado dice are placed in the bottom of an ostrich egg shell, avo mousse is piped on top, the tartar is placed on the mousse and the tomato and oyster salad on top of the tartar, tiny croutons are sprinkled on top of the salad and the horseradish is spoomed on top of the salad, beetroot powder is sprinkled on top of spoom and beetroot sprouts are scattered. Ostrich shell lid is placed on top which the waiter removes once all plates are down.
Ostrich Tartar
Ostrich breast
Beachwood or oak chips
Capers
Gherkins
Red onion
Parsley
Japanese mayonnaise (kewpie)
Heinz ketchup
Tabasco
Salt & pepper
Cut ostrich into ½ lb pieces, cold smoke for 2 hours. Dice into small blocks and mix tartar to your taste just before service. Form into small burger patties about 2 ¼ inch in diameter and ½ inch thick, set in fridge.
Avocado mousse
Avocado
Lime juice
Olive oil
Salt
Mix and blend until smooth just before service, store in a piping bag.
Ostrich breast
Beachwood or oak chips
Capers
Gherkins
Red onion
Parsley
Japanese mayonnaise (kewpie)
Heinz ketchup
Tabasco
Salt & pepper
Cut ostrich into ½ lb pieces, cold smoke for 2 hours. Dice into small blocks and mix tartar to your taste just before service. Form into small burger patties about 2 ¼ inch in diameter and ½ inch thick, set in fridge.
Avocado mousse
Avocado
Lime juice
Olive oil
Salt
Mix and blend until smooth just before service, store in a piping bag.
Tomato & Wild Oyster salad
3 types heirloom baby tomatoes, blanched and peeled- 1 of each per portion
Wild oysters, one per portion cut in 1/3
Diced basil
Simple French vinaigrette... 1 part white wine vin, 3 parts peanut oil, ½ parts water, Dijon and salt to taste
Maldon salt
To order; very carefully dress tomatoes and add oysters, fold through gently and season.
Horseradish Espuma/Spoom
500ml Tomato essence- (20 Tomatoes, 1lb baby tomatoes, 2 stick celery, handful basil, ¼ cucumber, salt, splash Heinz ketchup- blend and hang overnight)
4 tablespoons good prepared horseradish
3 ½ gelatine leaves, sponged
Salt
1 co2 charger
500ml isi cream siphon
Heat 100ml of tomato essence, melt in the gelatine. Mix the hot and cold tomato essences and stir in the horseradish, season to taste. Pour into siphon and seal, gas with 1 charger and chill for 3 hours on ice.
3 types heirloom baby tomatoes, blanched and peeled- 1 of each per portion
Wild oysters, one per portion cut in 1/3
Diced basil
Simple French vinaigrette... 1 part white wine vin, 3 parts peanut oil, ½ parts water, Dijon and salt to taste
Maldon salt
To order; very carefully dress tomatoes and add oysters, fold through gently and season.
Horseradish Espuma/Spoom
500ml Tomato essence- (20 Tomatoes, 1lb baby tomatoes, 2 stick celery, handful basil, ¼ cucumber, salt, splash Heinz ketchup- blend and hang overnight)
4 tablespoons good prepared horseradish
3 ½ gelatine leaves, sponged
Salt
1 co2 charger
500ml isi cream siphon
Heat 100ml of tomato essence, melt in the gelatine. Mix the hot and cold tomato essences and stir in the horseradish, season to taste. Pour into siphon and seal, gas with 1 charger and chill for 3 hours on ice.
Cape Malay Spiced Fish Risotto with Seared Abalone and PerlemoenPopcorn
This risotto is slightly yellow in colour from the Cape Malay fish stock which is scented with turmeric, all spice, clove, bay leaves and garlic. It is finished with fish and shellfish pieces, tomato fondue, red chillies, cilantro, lemon juice, mascarpone cheese, parmesan and butter. The risotto is then dressed with the following... thinly sliced abalone which has been seared in extra virgin olive oil for 10- 15 seconds, touched with salt and a drop of lemon juice. As well as the abalone skirt (perlemoen- a SA term) which has been scrubbed and poached for an hour or so until tender, pat dried and fried in a tempura batter of (equal parts corn, rice and wheat flours then mixed with ice cold club soda... plus a dash of liquid nitrogen at the end just before using to take the temp down. If there is not enough abalone skirt to go around, then diced shrimp is used. Lastly the risotto is garnished with micro coriander herbs and a drizzle of extra virgin olive oil.
Malay Scented Fish Stock
1litre fish stock
3 star anis
2 lemon grass
1T coriander seeds
1T Turmeric
¼ cinnamon stick
Toast spices, add stock, bring to the boil, infuse 1 hour, strain and use.
1litre fish stock
3 star anis
2 lemon grass
1T coriander seeds
1T Turmeric
¼ cinnamon stick
Toast spices, add stock, bring to the boil, infuse 1 hour, strain and use.
Madagascan Chocolate Square, Passion Fruit Panna Cotta, Amarula Ice Cream
The chocolate mousse is frozen and portioned then sprayed with a paint bun filled with a chocolate mixture (5 parts dark chocolate and 3 parts coco butter, melted). Upon hitting the ice cold mousse, the chocolate sets instantly forming a sand texture. Squares defrost in the fridge and are easy to handle.
Chocolate square
250g Vahlrona 'Manjari' 64%
75g Vahlrona 'Tanariva' 33%
500g cream
150g milk
50g honey
½ vanilla pod, scraped
1g salt
Heat milk, cream, honey, vanilla and salt to under a boil (80°C), pour over chocolate and mix. Pour into greased tray, freeze, portion frozen squares (2" x 2" x 1" deep).
Passion Fruit Bavarois
400g Passion fruit juice
160g Sugar
640g Cream
4 gelatine leaves, sponged
Bring cream to 80°C, add juice and sugar and stir back to 80°C. remove from heat and stir in gelatine. Set in silicone moulds, espresso cups or ball in cling film.
Amarula Ice Cream
24 egg yolks
400g sugar
1 bottle Amarula Cream- reduced to 400ml/g
1000g milk
600g Cream
250g Vahlrona 'Manjari' 64%
75g Vahlrona 'Tanariva' 33%
500g cream
150g milk
50g honey
½ vanilla pod, scraped
1g salt
Heat milk, cream, honey, vanilla and salt to under a boil (80°C), pour over chocolate and mix. Pour into greased tray, freeze, portion frozen squares (2" x 2" x 1" deep).
Passion Fruit Bavarois
400g Passion fruit juice
160g Sugar
640g Cream
4 gelatine leaves, sponged
Bring cream to 80°C, add juice and sugar and stir back to 80°C. remove from heat and stir in gelatine. Set in silicone moulds, espresso cups or ball in cling film.
Amarula Ice Cream
24 egg yolks
400g sugar
1 bottle Amarula Cream- reduced to 400ml/g
1000g milk
600g Cream
Whisk yolks and sugar until light and fluffy, 5 min on high. Bring rest of ingredients to the boil and pour over egg mixture. Freeze and paco or churn once cool.
Sesame Biscuit
450 g butter
300g glucose
550g Caster Sugar
300g flour
300ml white sesame seeds
150ml black sesame seeds
Melt butter, glucose and sugar, stir in flour and seeds. Cool, shape and bake on a Silpat at 200'c
Almond Crumble
500g butter
500g light brown sugar
500g almond powder (ground almonds)
450g flour
2g salt
Crumble and bake till golden
Strawberry foam
Strawberry juice
Lecithin
Mix and foam
Sesame Biscuit
450 g butter
300g glucose
550g Caster Sugar
300g flour
300ml white sesame seeds
150ml black sesame seeds
Melt butter, glucose and sugar, stir in flour and seeds. Cool, shape and bake on a Silpat at 200'c
Almond Crumble
500g butter
500g light brown sugar
500g almond powder (ground almonds)
450g flour
2g salt
Crumble and bake till golden
Strawberry foam
Strawberry juice
Lecithin
Mix and foam
