RECIPES

Coriander seed cream

30g glucose
30g sugar
59g water
200g whipped cream
Vanilla bean paste
4 tbsp coriander seed

Heat sugar, glucose, water and coriander seeds. Cover and infuse for 20minutes. Strain the seeds. Add
soaked gelatine. Fold in cream. Pipe into silicone moulds and freeze.

Soup
250g blackberries
2 tbsp sugar
50g water
1 lemon zest
Pinch sugar

Rub the zest and sugar together. Let sit for 15 minutes. Add sugar, zest and blackberries to a chafer and toss
together. Bake at 150 •C. Strain in a paper lter. Refrigerate.
140.c for 30mins

Gel
250g puree
5g agar
20g sugar

250g fresh puree

Combine agar and sugar together. Whisk into puree and heat to 85 •C. Pour into a chafer to set. Refrigerate.
Cut into small pieces. Blitz in fresh puree.

Cabbage dust
250g cabbage
600mls water
40 apple vinegar
Pinch salt

Blend all. Strain and squeeze out excess liquid. Dry out at 50•c for 4 hours. Blitz to powder.

Marshmallow
100g gelatine mass - 1:5 ration with puree and gelatine.

75g puree
170g sugar
12g glucose
48g inverted sugar

heat puree, sugars and glucose to 111.c Add hot liquid to gelatine. Whisk until light and uffy. Pipe. Dust with
snow sugar.
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