Coffee Candy by Rhian Shellshear Hazelnut Sable: 100g sugar 150g butter 250g flour 50g hazelnut powder 50g whole egg 2.5g baking powder 3g salt Method: – Beat butter and sugar until white – Slowly incorporate whole eggs – Add all other ingredients until combined – Block up in plastic and place in the fridge – […]
Brown Butter and Elderflower By Rhian Shellshear: Brown Butter Ice Cream: 400ml milk 60g egg yolk 40g sugar 20g glucose 40g brown butter particles 2g salt Method: – Boil milk with brown butter and glucose – Pour onto egg yolk and sugar whisked together – Cook to 82oC add season – Freeze and churn Elderflower
Sourdough Dessert by Rhian Shellshear Sourdough Ice Cream: 20g sourdough 300g milk 150g cream 100g apple fermented 30g sugar 70g glucose 3g salt Method: – Roast sourdough until golden brown and blend – Add everything together in a pot and bring to a simmer – Blend everything in a blender and strain – Place in
Marigold and Plum dessert by Rhian Shellshear (Tagetes och Plommon) Marigold Sorbet 10g spinach 20g marigold 310g milk 90g cream 40g sugar 50g glucose Method Blend everything together in a blender at 60oC Strain and churn in a ice cream machine Place in the bottom of the mould and freeze Marigold Meringue Marigold Syrup 50g
Marigold and Plum dessert by Rhian Shellshear (Tagetes och Plommon) Läs mer »
RECEPT: Dessert av Rhian Shellshear – Efterrätt med filmjölk och dill Sour milk and dill dessert by Rhian Shellshear Sour Milk Sorbet 310g sour milk 90g cream 40g sugar 50g glucose Method Heat everything together in a saucepan to 60oC to melt the sugar Place in the ice cream machine and churn Mould in quenelle
RECEPT Sour Cream and Honey: Fresh Cheese 250g Sour Cream 500g 250g Sugar Syrup 4.5g Gelatin Sugar Syrup: Sugar 150g Glucose 50g Whey 100g Method: – Make sugar syrup and reserve – Heat the required amount of sugar syrup and melt gelatin – Blend everything together and churn in a ice cream machine – Place
Black Current Leaf Sorbet: 100g black current leaf syrup 300g water 50g glucose 20g spinach 10g black current leafs Method: – Blend everything in a thermo at 60oC for 5 mins – Strain and place in ice cream machine and churn until set – Place into small sphere mould and freeze Yoghurt Mousse: 300g yoghurt
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