CREME PATISSIERE

• 250g Milk 
• 2 Yolks  
• 55g Sugar  
• 20g Cornflour 

Place milk in a saucepan and cook over medium heat until simmering.  

Meanwhile in a mixing bowl, whisk yolks and sugar together until pale, then whisk in cornflour until smooth. 

Whisk in hot milk to the yolks and then transfer the mixture back into the saucepan and cook over medium heat whilst whisking until thickened. 

DUCLE CREME

• 90g White Chocolate (caramelised)  
• 1 Gelatine sheet, bronze 
• 125g Cream (whipped, medium peak) 

Pre-heat the oven to 150C.  

Place white chocolate onto a lined baking tray and bake in the oven for 18minutes. 

Meanwhile soak gelatine in iced water until softened.  

Once chocolate is caramelised, combine the creme patisserie, chocolate and gelatine together and blend until smooth.  

Transfer to a tray to cool down completely in the fridge.  

Once the mixture has set, fold whipped cream a ⅓ at a time until smooth, then transfer to a piping bag and keep in the fridge until ready to plate

YUZU CARAMEL

• 50g Glucose (A) 
• 200g Cream  
• 50g Milk (A) 
• 1 Vanilla  
• 5g Sea salt  

• 95g Sugar 
• 105g Glucose (B) 
• 70g Unsalted butter  
• 40g Yuzu juice 
• 300g Milk (B) 

In a saucepan place glucose (A), cream, milk vanilla and salt together and cook over low heat until simmering. 

Meanwhile in another saucepan, combine sugar and glucose (B) together and cook over medium heat until caramelised to an amber colour. 

Once it just reaches a smoking point (171C), whisk in butter. Then once butter is melted through, whisk in the milk mixture. 

Allow to cool down, then whisk in the yuzu juice and milk (B). 

Pour into 5cm diameter hemisphere silicone moulds and freeze in blast chiller until frozen solid. 

Once frozen, remove from the moulds and skewer the flat surface with a bamboo skewer. 

PISTACHIO MONTE

• 45g White chocolate  
• 25g Pistachio paste 
• 1 Gelatine, bronze 
• 15g Sugar  
• 180g Cream 

Soak gelatine in iced water until softened.  

Remove excess water from the gelatine and in a mixing bowl place white chocolate, pistachio paste and gelatine together.  

Cook over a bain-marie until a paste is formed. 

In a separate bowl, whip cream with sugar to medium peak.  

Then fold in cream to pistachio mixture ¼ at a time until smooth and well combined.  

To form the shape of the dessert, dip the yuzu caramel into the monte mixture up to the edges of the hemisphere without covering completely. Then carefully pull up creating a rounded edge and a small peak at the bottom. 

Gently place the shaped dessert onto a lined baking tray and keep the skewers in. 

Then place it in the blast chiller immediately. 

MATCHA SPONGE

• 4 Yolks 
• 50g Sugar (A) 
• 4 Whites 
• 120g Sugar (B)  
• 30g Matcha powder  
• 100g Hot water 
• 60g Flour 

Pre-heat oven to 160C.  

In a mixing bowl, whisk sugar (A) and yolks together until fluffy and pale. 

In another mixing bowl, whisk sugar (B) with whites until stiff peaks. 

Whisk in hot water to matcha in a mixing bowl and then combine with the yolks. Fold in the flour well then fold in the meringue until smooth. 

Pour mixture onto a lined baking tray (30cm x 45cm) and bake for 6-8 minutes. 

Allow to cool once baked. 

Once cooled, cut 4cm rounds with a ring cutter. 

Keep the off cuts and tear them to small pieces for plating. 

MATCHA WHITE CHOCOLATE DIP

• 75g Cocoa butter  
• 150g White chocolate  
• 4g Matcha powder 

Combine all ingredients together in a mixing bowl and melt over a bain-marie until temperature reaches 45C.  

Blend if matcha is not dissolving well. 

Transfer dip mix to a canister. 

Dip the frozen shaped dessert until fully submerged into the matcha chocolate and remove the excess pool of chocolate by tilting the dessert once pulling up. Allow chocolate to set before placing it onto a tray. 

Then remove the skewers and seal the hole with a lightly heated back of a spoon.

LIME YOGURT SNOW

• 350g Yogurt, greek 
• 2 Lime + Zest 
• 1 Gelatine sheet, bronze  
• 175g Icing Sugar 
• 200g Cream 
• 200g Milk

Soak gelatine in iced water until softened. 

Then in a saucepan combine, milk and gelatine together and cook over low heat until dissolved. 

Place all ingredients together in a mixing bowl and whisk until well combined.  

Strain mixture into a siphon gun and charge with 3 nitrous oxide bowls.  

ELDERFLOWER BLOSSOM JELLY

• 300g Water 
• 200g Elderflower syrup 
• 30g Orange blossom water 
• 50g Sugar 
• 6 Gelatine sheets, bronze 

Soak gelatine in iced water until softened. 

Squeeze gelatine of excess water and place in a saucepan with all the ingredients and cook over low heat until dissolved. 

Transfer to a container and store in the fridge until set. 

Once set, remove the jelly from the container and cut to 5mm cubes. Keep aside in a container and in the fridge until ready to serve.

TO SERVE

• Micro mint 
• Micro lemon balm 
• Edible flowers 
• Matcha powder 
• Liquid nitrogen 
• Green apple slices  

Pipe a dollop of dulce creme onto the middle of the plate and place the shaped dessert on top to stick.  

Pipe another dollop of dulce creme on the center of the dessert and place a round of matcha sponge on top, push down until flat.  

Then pipe a dollop of dulce creme on top of the sponge and cover with pieces of matcha sponge. Place 5 jelly cubes around and on the sponge then garnish with herbs, 5 apple slices and flowers. 

Lightly dust with matcha. 

When ready to serve, siphon the yogurt snow into a bath of nitrogen and crush it as it freezes. Using a slotted spoon, remove the snow and place it around the outside of the dessert.  

Serve immediately.