Simple, delicious and creative recipes.
ELABORATIONFor 1 kg
Mix the almond flour and sugar (1).
Add the egg white (1), the chosen colouring and mix until you get a marzipan texture.
Then add the egg white (2) until you get a meringue.
Prepare a syrup with the water and the sugar (2) and cook it up to 118 °C. For this you will need a thermometer suitable for caramel.
Pour this syrup into the meringue, little by little while keeping on whipping.
Keep on whipping until the meringue is about 50 ºC.
Mix this meringue with the marzipan until it becomes a smooth and homogeneous mass.
Put the mix in a piping bag with a round nozzle.
Dose the macaron on a silicone mat, dry for 20 minutes at room temperature and bake it at 155 °C for 10 minutes.
Once the lids are baked, insert the chocolate ganache into each macaron and join two lids together.
Coloured white chocolate ganache
ELABORATIONHeat the cream and glucose to a boil.
Add the hot cream to the chocolate and emulsify with an electric blender, add the desired colouring and blend again.
Let it crystallize at 15 °C for 24 hours.
ELABORATIONFor 2 servings
Soak the texturized soya in the cold vegetable broth.
Let the texturized soya hydrate for 15 minutes.
While the soya is being hydrated, peel the carrot and courgette and cut them into small cubes together with the red pepper.
Cook the carrot, courgette and chopped red pepper for 1 minute in boiling salted water and quickly cool them down in cold water.
Drain the vegetables and the texturized soya and reserve the vegetable broth.
Mix the texturized soya with the vegetables and add the diced tofu.
Add the Gelburger little by little over the vegetables with the tofu stirring the whole so that everything mixes well.
Add the vegetable broth to the vegetable mixture little by little so that the Gelburger is hydrated until it becomes a homogeneous mass.
Place the vegetable burger mass in round rings. If you like them big, you can make 2, thinner ones, 4.
Press the burger lightly and leave it cold for 1 hour so that the Gelburger makes its glue effect.
From here, cook the burger on the grill or on the griddle, according to your taste. You can accompany this burger with a salad of fresh vegetables cut very thinly, seasoned with olive oil or with the garnish of your choice!
ELABORATIONFor 360 g
Mix the GelHot with 15 g of water to hydrate it.
Heat the milk and cream with the sugar and the vanilla bean cut in half until it boils.
Leave it to infuse covered, for 10 minutes, and strain it to remove the vanilla bean.
Add the hydrated GelHot and mix it so that it melts well. The cream and milk must be hot so that the gelatine melts.
Arrange in moulds and leave cold to gel.
Unmold and accompany the pannacotta with a good spoonful of passion fruit jam and, if you can get fresh passion fruit, try adding some of its pulp as well.
Finish the dish with a few mint leaves for flavouring.
ELABORATIONFor 4 units
Mix the cream (1), milk, yolks and sugar and bring to 84 °C.
Add the chocolate, previously melted, at a temperature of 45 °C.
Incorporate the cream (2), previoulsy half-whipped, with encircling movements.
Pour into moulds or transparent glasses.
Decorate with copper Peta Crispies.
ELABORATIONFor 500 g
Crush the speculoos biscuit with the butter in an electric processor until a homogeneous dough is obtained.
Place this dough, well flattened, in the bottom of a mould.
Mix the cheese, cream and milk in a bowl with a whisk.
Add the eggs and the yolk with the sugar and the starch.
Mix again until you get a smooth and homogeneous texture.
Pour this preparation over the biscuit and butter dough.
Cook for 40 minutes in the oven at 180 °C.
Cool and finish with the blackcurrant Fruit&Sauce.
ELABORATIONFor 1 cake (1 kg)
Whip the egg with the sugar in an electric mixer until it doubles in volume, add the melted butter and mix delicately.
Finally add the sieved solids and mix well.
Divide the dough into 5 parts and add a different colouring to each part: green, red, blue, yellow and orange.
Mix it well until the colour is completely integrated into each part of the dough.
Pour the dough into 5 round baking pans, which should be about 1.5 cm thick.
Bake at 180 °C for 15 minutes.
Once the sponge cakes are cold, even out the top with a serrated knife so that they are flat.
To assemble, place a layer of frosting on each cake, stack them one on top of the other and cover everything with more frosting, smoothing it out with a shovel so that it is smooth.
Decorate it as you like!
ELABORATIONMelt the white chocolate at 40 °C and mix it with the butter.
Add the cream cheese at room temperature, the powdered sugar and the apricot liqueur and work well until it has a smooth and fine texture.
Let rest in the fridge for 30 minutes and blend with a whisk until it's white.
ELABORATIONFor 4 units
Bring the milk to a boil along with the coconut milk.
Add the rice and let it cook for at least 35 minutes.
When there is approximately one minute left, add the sugar.
Let it cool down.
Serve the rice in the desired plate or bowl and finish with mango Fruit&Sauce, fresh mango slices and raspberry Crispy.
ELABORATIONFor 2 servings
Mix the flour with the egg and knead it for 5 minutes until you get a homogeneous and elastic dough.
Pass it through the pasta machine and cut it into the shape of a tagliatelle.
Boil the dough in a pot with plenty of salted water for 1 minute.
Once cooked and drained, add the olive oil, mix it and serve it in the centre of the plate, shaping it into a nest.
Put a fresh egg yolk in the centre and finish the dish with freshly ground black pepper, grated parmesan and finally with crystal salt with truffle, to taste.
ELABORATIONFor 2 servings
Using a knife, make cuts in the shape of a grill on the skin of the magret.
Take the magret to low heat for 2 to 3 minutes. Place the skin side on the saucepan to make it brown and sweat the fat.
Remove the melted fat excess from the saucepan.
Turn up the heat to medium and mark the magret on the other side, seasoning it with salt and pepper when it is half cooked. Finish cooking the magret.
Remove the cooked magret from the heat and leave it to rest for 4 minutes on a grill.
In the same pan brown the chopped shallots for about 8 minutes over a medium-low heat.
Add the wine to the shallots and leave to reduce by half.
Add the Fruit&Sauce and bind this sauce with the butter.
Slice the magret and place it at the base of the plate.
Sautee and finish by adding finely chopped chives.
ELABORATIONFor 2 servings
Infuse the vanilla into the cream and let it cool.
Whip it and keep it in the fridge.
Put a base of pear Fruit&Sauce at the bottom of a container (you can use the same container for Fruit&Sauce when you are short of it).
On top of the pear, a cloud of whipped cream and pour melted chocolate over it.
Add some sliced toasted almonds.
Finish with a nice scoop of vanilla ice cream.
ELABORATIONFor 1 cake (500 g)
Beat the egg with the sugar (1) until it becomes white and double its volume.
Gently add the almond pure paste (1) and finally the flour and the baking powder, previously mixed and sifted.
Mix well and pour the dough into a greased mould.
Take it to the oven previously heated to 180 °C for 25 minutes.
For making the almond butter cream, put the ointment butter together with the almond pure paste (2) and the icing sugar at medium speed. Set aside.
On the other hand, prepare a syrup by bringing the water to a boil together with the sugar (2).
To assemble the cake, cut the already cold cake in half.
Moisten the base with the syrup using a brush and apply a layer of butter and almond cream.
Cover with the other half of the cake and cover the whole piece with more almond butter cream.
Finish by covering the whole cake with sliced almonds and sprinkle the surface with icing sugar.
ELABORATIONFor 600 g (6 units)
Stretch the puff pastry to 3 mm.
Cut crowns with a diameter of 6 cm with the help of a pastry cutter.
Bake at 170 °C for 10 minutes.
Whip the cream.
Add the salt and mix it with the Pralicroc.
Put the mixture into a piping bag and stitch it onto a wreath.
Cover with another wreath and decorate with the some of the Pralicroc and the chopped pistachios.
ELABORATIONFor 4 servings
Make a mixture with the vinegar, salt and sugar and set it aside.
Wash the rice 4 times until you see that the water comes out clean, without starch.
Leave it to stand for 30 minutes.
Mix it with the water and bring it to the boil, without covering it.
Turn down the heat to a minimum and cover with aluminium foil to make it steam.
Cook for 13 minutes, turn off the heat and leave it to stand, still covered, for a further 10 minutes.
When it has rested, remove the lid and pour it into a tray.
Add the reserved dressing while stirring, being careful not to break the grain.
Cover it with a damp cloth and leave it to cool.
With wet hands, place a layer of rice on a mat, and over it, a nori seaweed and slices of salmon and avocado.
Roll it up and compact it well.
Coat the uramaki with Cantonese sesame and cut the roll into 8 pieces.
ELABORATIONFor 600 g
Wash and drain the chickpeas well.
Put them in a food processor together with the Tahini, peeled garlic, lemon juice, oil and salt.
Crush it until you get a creamy and consistent purée.
If it's too thick you can rinse it with a little water.
Arrange the hummus on a plate forming a volcano and finish with a good splash of olive oil and sprinkling with paprika and chopped parsley.
Serve it with pita bread and cucumber and carrot sticks.
ELABORATIONFor 700 g
Remove the pit from the cherries and freeze them.
Place the frozen cherries in a food processor and crush them along with the glucose and yoghurt.
Add the Crispy Wet Proof and mix.
Freeze the whole thing.
Serve the ice cream with fresh cherries and some more yoghurt Crispy Wet Proof.
ELABORATIONFor 1 cake
Glaze the cake with the royal icing.
Bake it for 2 minutes at 150 °C to make it shiny.
Cool it down.
Decore using strawberry and yogurt Crispy and strawberry Fruit&Sauce.
ELABORATIONMix the flours, starch, sugar, baking powder, salt and the vanilla compound in a bowl.
Clarify the butter by melting and remove the whey.
Pour the clarified butter into the first elaboration.
Add the candied strawberries and stir well.
Fill the molds with 400 g of dough.
Bake at 175 °C for 25 minutes.
Lemon royal icing
ELABORATIONMix the lemon juice with the powdered sugar.
Stir well until you get a fine mixture.