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Reading Noma cookbook for first time; wanted to go for years, now seems impossible dream! enjoying cooked dehydrated meringues with vinegar
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Passion mallow 312.5 grams passion puree 1 kilo sugar 375 grams glucose 20 leaves gelatin 500 grams egg whites 275 grams passion puree
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Christmas treats! more to follow! Do recipes read well twatted?
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Chocolate truffle: 1.2 kilos cream; 320 grams invert sugar; 2 kilos chocolate 72%; 520 grams butter; 320 grams armagnac.
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Grapefruit jelly: 2.5 liters grapefruit juice; 500 grams glucose; 2.75 kilos sugar; 75 grams high methoxy pectin; 25 grams citric acid.
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coming soon from willpowder! pectins, gellans, and sucroester lions tiger and bears!
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Macadamia praline: 2 kilos macadamia nuts; 1.2 kilos sugar; 14 grams balinese sea salt.
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coming next season: balinese hand harvested sea salts!
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When in doubt, keep it simple this holiday season.
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Pistachio cake: 2 k icing sugar; 1.7 k black butter; 1.7 k egg white; 1.125 k almond flour; 562.5 grams flour; 700 grams pistachio paste.
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My favorite petits fours: truffles; financiers; marshmallows; pate de fruits; and praline. Never goes out of style
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Chocolate brulee: 2.1 liters cream; 750 grams milk; 600 grams sugar; 32 pieces egg yolk; 600 grams cocoa paste.
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Try stabilizing your brulee with a mix of iota and kappa for better freeze thaw results!
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Try stabilizing your financier with tapioca maltodextrin to keep your fat fat and happy
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Try adding rum or your favorite spirit at the end of your marshmallow for extra kick in the pants
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try making your own invert sugar write me for the recipe!
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In cased you missed the fab xantelle: 600 grams chocolate 70%; 900 grams sugar; 240 grams glucose; 480 ml pure water; 6 grams xanthan gum.
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Espresso gelato: 3.6 l milk; 360 g milk powder; 640 g espresso brewed; 200 g espresso ground; 800 g sugar; 640 g glucose; 1.2 k cream;
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Why is twitter ruining the world? Because it makes people mean. And shortens recipes Find the end here: 480 g egg yolks; 24 g stabilizer.
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Try your own custom stabilizer blends using Guar LBG Iota Alginate and Methylcell a15c
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Or you can wait until we release our custom stabilizer blend next year!
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Invert sugar: 750 g sugar; 250 g water; 32 g citric acid; 32 g water; 34 g baking soda; 34 g water;
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Water and sugar to 93C; add citric acid/water; Hold @ 93C for 1 h; Baking soda in water; Add to syrup; Chill; Reserve @ room temperature.
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Pineapple compote: 1.5 k pineapple; 900 g sugar; 22.5 g pectin low methoxy; 450 g fresh pineapple juice.
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For coconut cake with sablee breton, white chocolate and yogurt cream, and pineapple sorbet: Happy New Year at Ku De Ta
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Coconut cake: 525 g butter; 690 g sugar; 8 eggs; 480 g flour; 15 g baking powder; 450 g fresh coconut; 450 g fresh coconut cream; 75 ml rum.
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Shortbread: 480 g egg yolks; 960 g sugar; 960 g butter; 1350 g flour; 90 g baking powder.
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White chocolate cream: 3 kilos white chocolate; 6 kilos cream; 1.5 kilos yogurt; 21 leaves gelatin.
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White chocolate spray: 2.25 kilos white chocolate; 750 grams cocoa butter.
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Sherry caramel: 2.25 liters sherry; 750 grams sugar.
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Pineapple sorbet: 3.75 kilos fresh pineapple juice; 300 grams glucose; 857 grams sugar; 375 mls water; 11.25 grams house stabilizer blend.
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For the house stabilizer, live a little! make your own. Or call me to make it with you
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For your sherry caramel, kick it up a notch with xanthan, the other white meat
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For your coconut cake, try a little tapioca maltodextrin! its the moistiest...
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For the shortbread, dont change a thing. it rocks. maybe some lemon zest...or indonesian long pepper
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For the white chocolate cream, try fortifying the base ganache with an iota kappa blend instead of gelatin, and wait for the earth to move
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Christmas pudding ice cream
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Earl grey cream with hazelnut: 4 l cream; 800 g palm sugar; 800 g praline paste; 200 mls nocino; 8.4 g iota; 1.6 g kappa; 40 g earl grey.
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Almond sponge: 630 grams almond praline; 630 grams icing sugar; 630 grams egg white; 120 grams sugar; 8 grams e4m methylcell.
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Raspberry coulis: 2 kilos raspberry; 500 grams sugar. 5 grams xanthan gum.
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Cinnamon swiss meringue 400 grams honey; 400 grams egg white; 8 grams cinnamon; 2.4 grams guar gum; 1.6 grams iota.
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Makes my leftover xmas pudding bombe glacee with earl grey, cinnamon, and raspberry ... miam miam
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BTW: All those recipes were for approximately 85 portionsss... zzz...
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@zillamonsterjust learning how to use the internet machine ;) have to figure out if this is a good way to transmit info - seems great...
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@zillamonstercool beans - im going to use grams for now (since takes less space and more clear for my staff), i use the % to amuse myself