Chocolate Fondant with Bailey’s

100g dark chocolate %72
100g butter
40 ml bailey’s
50g sugar
2 eggs
2 yolks
14g flour – sieved

• Heat the oven to 180.
• Melt the chocolate and the butter over a bain marie.
• Place the eggs,yolks and sugar in a bowl and whisk well.
• Whisk the chocolate mix until combined to a shiny liquid and add the bailey’s and pour over the egg mixer. Whisk.
• Add the flour and fold into the mixer.
• Bang the bowl on the work surface to remove air bubbles.
• Pour the mixer into the serving moulds.
• Bake in the oven for 8-10 min or until the fondants have risen and still soft in the middle.
• Sprinkle icing sugar and serve immediately.

Love to eat!

Pineapple Martini with Coconut creme and Earl Grey jelly

200g pineapple to cubes
2g chopped mint
3 limes
125 double cream – whipped
120 ml milk
120 ml coconut milk
25g corn flour
2 egg yolks
100g sugar
3 earl grey tea begs
200 ml hot water
4g gelatin
syrup
200 ml water
100 ml sugar

The pineapple:

• Heat the water and sugar to boiling point.
• Once the syrup is clear remove from heat and let it cool down.
• Place the pineapple in a bowl, pour over the syrup, lime juice and chopped mint.

The coconut cream:

• Heat the milk and coconut milk to boiling point.
• Melt the corn flour with a bit of milk in a cup.
• Place the yolks sugar in a bowl and add the corn flour. Stir.
• Once milk is boiling remove from heat and pour 3/4 of the milk over the yolks mixer, whisk then back to the pan on low heat. Keep whisking until thickened.
• Remove from heat into a bowl. put cling film on top of the creme and allow to cool down.
• Once creme is cold incorporate with the whipping cream.

The earl grey jelly :

• Heat the water add the tea begs and sugar .
• Bring to the boil. Remove from heat and stir in the gelatin.
• Once cool down remove tea begs and place in a bowl to set in the fridge.

To serve:

• Pineapple at the bottom then a layer of coconut creme.
• Finish the dish by piping the jelly with a star nozzle on top.

Love to eat!

Lemon & Basil Posset with Strawberries

300 ml double cream
1 lemon zest and juice
70g sugar
6 basil leaves with the stalks
100g Strawberries
few drops of balsamic vinegar
Icing sugar

The Posset:

• In a pan place the cream,sugar,lemon zest and juice, 5 basil leaves and stalks.
• Bring to the boil and boil for two minutes.
• Strain the cream through a fine sieve.
• Skim the cream with a spoon.
• Pour into serving glasses
• Set in the fridge for 3-4 hours

To Serve:

• Cut the strawberries to half place on top of the Posset
• Add a few drops of balsamic vinegar
• Sprinkle julienne of one basil leaf.
• Finish with Icing sugar.

Love to eat!

Chocolate & Cointreau Pannacota

500 ml whipping cream
70g caster sugar
6g gelatin leaves
50g dark chocolate 72%
25 ml Cointreau
1 tbsp Nutella
1 tbsp milk
Cream Fraiche to serve

The Pannacota:

• Put the gelatin leaves in a bowl cover with ice cold water.
• Heat the whipping cream and the sugar in a pan until boiling point .
• In another bowl place the chocolate.
• Remove cream from heat,strain gelatin leaves from excess water and combine with the cream, whisk well.
• Pour the boiling cream over the chocolate,whisk and add the Cointreau.
• Place the bowl with the mix under another bowl with ice water.
• Stir from time to time with a spatula.
• Pour into glasses to set in the frige

The Nutella sauce:

• In a small pan add the Nutella and the milk and whisk well.
• Once the pannacota is set in the glasses, pour the sauce over, 1mm thickness.
• Leave to cool down in the fridge.
• Serve with cream freche.

Love to eat!