
Blueberry cheesecake ice cream (Sous vide)
Rich ice cream with a fresh tangy blueberry swirl. Using a dehydrator we can add an extra dimension to the blueberry swirl.
An overview of my latest cooking experiments, many of them with a 'modernist cuisine' twist.
Rich ice cream with a fresh tangy blueberry swirl. Using a dehydrator we can add an extra dimension to the blueberry swirl.
The key to rich and dark chocolate ice cream is replacing chocolate with pure cocoa mass.
The ice cream base is the most important part of ice making, but can be difficult to get right. Heating the base sous vide helps to reduce errors.
This dark chocolate entremet is a great way to end a dinner. Sour Amarena cherries nicely complement the richness of the chocolate.
The richness of dark chocolate paired with the fruitiness of Ruby chocolate and a speculaas spice mix makes for a great fall and winter bonbon.
Tutorial on making ruby chocolate bonbons with various fillings.
A rich and versatile recipe for chocolate mousse. My go-to recipe. Can be used for entremets, filling molds or on its own.
Vegan experiment: A dark chocolate crème mimicking the richness of an egg-based dessert.
Flank steak, when prepared correctly, is one of my favorite types of beef. It has a great trade off between being not to expensive (in comparison to cuts such as tenderloin) while having lots of flavor.
Dark Callebaut chocolate (54%) bonbons, filled with a milk chocolate ganache infused with Earl Grey darjeeling tea and lavender
New experimental filling: white chocolate with anise seeds
One of my favorite, easy but delicious, recipes: crema Catalana. The great texture of a crème brûlée with the added flavors of cinnamon and citrus.
Wine salt is an easy and delicious way of using leftover wine.
Crème brûlée can be difficult to make and there is a large risk of overcooking. By using a water bath, this classical dessert becomes very easy to make.
In need of a fast chocolate mousse? This recipe uses a siphon to get the job done.