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1
3 each egg yolks
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2
3 each whole eggs
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3
2.5 oz castor sugar
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4
4.5 oz unsalted butter
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5
4.5 oz Valhrona chocolate
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6
1 oz plain flour
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7
1. Grease 4 individual moulds well with extra soft butter, then place a disc of greaseproof paper on bottom of mould and grease again.
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8
2. Melt chocolate & butter in a bowl over a bain marie.
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9
3. Whisk together eggs, yolks & sugar in a kitchen aid or using a hand mixer until white & fluffy.
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10
4. Fold butter & chocolate into sabayon, then sift in butter & fold until just combined.
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11
5. Pour into prepared moulds.
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12
6. Bake at 375u00b0F for approximately 6 minutes (depending on oven type) May require more or less time, but the cake should be just set & still soft in the centre.
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13
4.5 oz milk
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14
1 oz unsalted butter
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15
2 each whole eggs
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16
1.7 oz plain flour
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17
.5 fluid oz water
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18
.3 oz castor sugar
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19
.2 fluid oz vanilla essence
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20
1 vanilla bean
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21
1. Melt butter
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22
2. In a bowl, sift plain flour & add sugar
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23
3. Whisk in eggs, then melted butter, trying to keep lumps to a minimum.
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24
4. Add milk & water, then vanilla essence.
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25
5. Scrape the seeds from vanilla beans & keep pods for another use.
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26
6. Pass crepe mix through a fine strainer & refrigerate for 30 minutes.
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27
1. Heat the Teflon pan until hot, spray with canola spray & pour in a small amount of mix. Spread mix out to quite thin in pan.
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28
2. When the bottom side is coloured flip over & cook just until the crepe is set.
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29
3. Continue to cook until all of the mix is used.
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30
12 fluid oz blood orange juice (strained)
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31
4 fluid oz lemon juice (strained)
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32
4 oz sugar
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33
1.2 oz glucose
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34
1 oz stabilizer
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35
1. Combine all ingredients in a pot
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36
2. Boil to a light syrup, remove from heat & pass through a fine strainer
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37
3. Refrigerate mix until chilled
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38
4. Churn in an ice cream machine as per your ice cream manufacturer's instructions.
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39
12 fluid oz blood orange juice
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40
4 fluid oz lemon juice
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41
1 lb castor sugar
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42
1.5 fluid oz Grand Marnier
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43
.2 fluid oz vanilla essence
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44
vanilla bean (from crepe mix)
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45
4 blood oranges, peeled & sliced for garnish
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46
1. In a large pot, place all ingredients.
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47
2. Bring ingredients to the boil & remove from heat, skimming the top if necessary
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48
3. Place through a fine strainer.
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49
1. Cook fondant until just cooked; whilst the fondant is cooking warm crepes in enough syrup to cover.
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50
2. Invert fondant onto the plate once cooked.
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51
3. Pile 3 crepes folded in quarters in front of fondant & scoop sorbet to the right of the crepes; arrange orange slices alongside.
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52
4. Dust fondant with icing sugar & place a sprig of mint between crepes & fondants.
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53
5. Serve immediately.
