1. Heat up the purees, juice and herbs for infusion
2. Strain
3. Cook the infusion, eggs and sugar in the thermomixer till 82ºC
4. Add the gelatin mass
5. Cool down till 35ºC before adding the smooth butter
6. Place in the moulds and freeze
 

1. Whip the eggs, TPT and flour together
2. Whip the eggwhites, eggwhite powder and sugar
3. Melt the butter with the zest
4. Fold all three mixtures together
5. Bake at 180 ºC +/- 12min

1. Heat up the cream and milk with the ginger for infusion
2. Strain
3. Cook the infusion, yolks and sugar in the thermomixer till 82ºC
4. Add the chocolate, gingerjus and ginger drops and mix
 

1. Whip the eggwhites with the sugar
2. Fold in the Tpt and cacaopowder
3. Bake at 180ºC +/- 12min
4. Spread ginger marmalade on the top

1. Cook all ingredients together
2. 130g each cake

 

1. Soften the butter with the sugar
2. Add all the rest of the ingredients
3. Spread 120g out in each ring
4. Bake at 150 ºC for 20 min
5. Sprinkle with Mycryo when it comes out of the oven

 

1. Boil the water with the herbs and strain
2. Cook the infusion, sugar and yolks till 82 ºC
3. Whip till almost cold
4. Melt the chocolate at 45ºC add the hot cream,
5. Fold in the PAB and last the whipped cream

1. Cook the water, sugar and isomalt till 110 ºC
2. Heat up glucose and cream add to the sugar syrup
3. Add the cacao and gold powder
4. Strain on top of the gelatin and chocolate
5. Use at 35 ºC

1. Boil the water, sugar and honey till 103 ºC
2. Add the gelatin and condensed milk
3. Add the chocolate and colouring blend
4. Strain, use at 35 ºC