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.
Latest updates on Food
An overview of my latest cooking experiments, many of them with a 'modernist cuisine' twist.
Dark chocolate ice cream using cocoa mass
The key to rich and dark chocolate ice cream is replacing chocolate with pure cocoa mass.
Sous vide ice cream base: a foolproof method
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.
Chocolate entremet (mousse cake) with Amarena cherries
This dark chocolate entremet is a great way to end a dinner. Sour Amarena cherries nicely complement the richness of the chocolate.
Dark chocolate bonbon with ruby Speculaas filling
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.
Ruby chocolate bonbons
Tutorial on making ruby chocolate bonbons with various fillings.
Easy and versatile chocolate mousse based on crème anglaise
A rich and versatile recipe for chocolate mousse. My go-to recipe. Can be used for entremets, filling molds or on its own.
Vegan Dark Chocolate Crème
Vegan experiment: A dark chocolate crème mimicking the richness of an egg-based dessert.
Sous vide flank steak / bavette
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.
Darjeeling, bergamot & lavender bonbons
Dark Callebaut chocolate (54%) bonbons, filled with a milk chocolate ganache infused with Earl Grey darjeeling tea and lavender
Anise & white chocolate bonbons
New experimental filling: white chocolate with anise seeds
Sous vide Crema Catalana
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.
Using wine leftovers: making red wine salt
Wine salt is an easy and delicious way of using leftover wine.
Sous vide crème brûlée: easy and delicious
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.
The quest for a perfect mousse: The fast option
In need of a fast chocolate mousse? This recipe uses a siphon to get the job done.