Brulee
Vanilla Yoghurt
Apricot Gel
Almond Crack
Vanilla Ice Cream
Nutmeg ice cream
Brulee
We bake at 100oc/fan number 3/45 mins -50 mins and check
Vanilla Yoghurt
Bring all the above to the boil and reduce 1/3, leave to cool at room temp,add yoghurt yeast and leave to ferment overnight. Next day heat up 100ml of the liquid add 6 gelatine leaves dissolve and add to yoghurt mix pass and leave to set.
Apricot Gel
Add both ingrediants when cold together,bring to boil then cook out and chill. Blitz then pass.
Almond Crack
Bake at 170c on fan 2 for 7 mins
Vanilla Ice Cream