Pumpkin Crème Brulee

Brulee

1. Bring to boil cream and puree
2. In a round bottom bowl add and mix sugar,spices,eggs and yolks
3. Pour over hot cream mix over egg mix
4. Pass through chimois and cool.

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

1. Melt and caramelise glucose and fondant to a light brown colour.
2. Remove from the heat and add the almonds, spread on silpat matt and leave to cool.
3. When cold add to the thermos and blitz to a super fine powder and store in vac pak bags in dry store.
4. Dust onto silpat mat

Bake at 170c on fan 2 for 7 mins

Vanilla Ice Cream

1. Boil the milk, and the cream with the vanilla pods
2. Whisk the yolks with the caster sugar
3. Pour half of the liquid onto the yolks, and whisk together. Reboil the half in the pan
4. Add the yolk mix to the pan, reduce the heat and cook to 84˚C. Check the consistency, strain through a chinois
5. Chill on ice , whisking for 2-3 minutes to release the steam
6. When cold, vac-pac and reserve in the fridge