I’m going to teach you 5 base crisp recipes perfect to shape and press. We’ll start with a savory wild garlic crisp, then a sweet meringue, a sweet honey crisp, a savory paprika potato crisp and finally a chocolate opaline crisp. With just a little creativity you can easily adjust these recipes to your preference! The wild garlic isomalt crisp 300 g Jerusalem artichokes 60 g isomalt sugar 15 g egg white 10 g glucose syrup 2 g salt 45 g wild garlic leaves Submerge the Jerusale

A special video because we're cooking with Michelin chef Tom Aikens of Muse by Tom Aikens in London! We're going to make Tom's signature langoustine and trotter dish. It's braised trotter with a barbecued langoustine tail, a langoustine sauce, a burned apple oil and puree, a granny smith apple jelly and marigold apples. How to clean the langoustines and prepare the tails. Begin by separating the claws, heads and tails from 15 langoustines. These langoustine are from Norway an

Spring is finally starting and the rhubarb season has started as well. To celebrate I made this lovely rhubarb and white chocolate dessert. It’s different preparations of rhubarb with white chocolate mousse, lemon thyme pate de fruit and a white chocolate sorbet. The rhubarb recipes 6 rhubarb stalks 200 g sparkling wine 60 g cane sugar Start by trimming the rhubarb stalks and portion the bottom part into pieces that are 20 cm. Keep the 20 centimeter pieces apart for later. Th