1. Mix gelatine with 22.4gr of water to hydrate
2. Mix sugar with pectin
3. Mix fruit purees with zest and warm to 50ºC
4. Add sugar to fruit puree and boil
5. Strain fruit puree over gelatine leaves. Cool to 20ºC
6. Fill canister with one CO2 charge
7. Refrigerate for at least 1 hour

1. Cook milk, cream, Trimoline, egg yolks and sugar to 84ºC
2. Pour over chocolates and emulsify
3. Let cool down and put in a siphon
4. Cool down to 20ºC and fill with Co2 cartridge
5. Refrigerate for 1 hour

1. Pre-heat oven to 160ºC and mix ingredients in food processor and slowly incorporate until a dough forms
2. Spread to 3mm and cook for 14 minutes
3. Let cool down and coat with chocolate

1. Mix with the paddle until small lumps form
2. Put on a sheetpan and bake in a 160ºC oven for 14 minutes

1. Mix ingredients in a thermonix, All must be cold when starting the recipe
2. At the slowest speed, cook to 84ºC
3. Strain through a fine chinois and freeze in Pacojet mould
4. Process when frozen

1. Mix sugar, glucose and butter
2. Bring to a boil and add the milk. Boil again
3. Add Cacao nibs and spread on a sheetpan
4. Bake in a 160ºC oven for 12 minutes

1. Start by softening the butter
2. Add sugar, eggs and vanilla bean and melt chocolate gradually
3. Mix flour delicately and bake in a 160ºC oven for 12 minutes

1. Make as a regular crème anglaise cooking to 84ºC
2. Pasteurise
3. Freeze in moulds

1. Mix agar-agar with sugar and add to milk
2. Boil and pour over the couverture
3. Emulsify and use immediately

1. Mix agar-agar with sugar and add to the mandarin puree.
2. Boil and add the gelatine and vanilla
3. Strain through a fine chinois and pour immediately into moulds

1. Toss the pineapple with the sugar and vanilla
2. Add rum and flambé when boiling
3. Let cool down