For 8 portions

Panna cotta

400g whipping cream
100ml whole milk
30g acacia honey
3g agar agar
4g matcha tea (2 bags)

Biscuit

120g matcha baking mixture
3 tbsp rapeseed oil
5 tbsp water
25g dried coconut
zest of half lemon
20g brown sugar
1 banana
1 mango
1 fig
1 pear

Bring cream, milk, tea and honey to a boil, add agar and simmer for 2 minutes. The mixture begins to thicken. Put the cling film or foil (preferably double) into a suitable container and pour the mixture into it. Let it cool. With agar it is a bit different in terms of solidification, it depends on acidity and solidifies almost immediately. I think it’s a lot faster than gelatine, and it’s made of seaweed, which is great!

Next, prepare the dough for cookies. The ingredients are mixed together, because the mixture already contains flour and matcha tea. Roll between two baking papers to a thickness of 0.5 cm and bake at 170 degrees for about 25 minutes. It is better to overcook it a little and then break it after.

Finally, remove the panna cotta from the foil and cut the necessary shapes. Cut the fruit into smaller pieces and caramelize them with a little sugar. Add the biscuit and serve. This dessert is specific and not very sweet: you can add a little honey or white chocolate ice cream. Enjoy!

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For 2 portions:

200 g fresh strawberries
40 g Dulcey chocolate
20 g fresh mint

Biscuit

80 g caster sugar
80 g softened butter
160 g plain flour
1 tbsp of honey
5 g ground star anise
1/2 tsp baking powder
1/2 tsp baking soda
little salt

50 g greek yoghurt
fresh lemon juice

This recipe is very fast if you have a pre-made biscuit that lasts for a long time if stored correctly. The best is a large glass jar. Strawberries are in season, so there is no need to do much with them. If they are not very sweet, you can marinate them in lemon juice and sugar and use immediately. After a while, the juice starts to ooze out.

First, we bake the biscuit. Mixed all ingredients together. We can use the robot or do it old fashioned way, wrap the dough in the foil and put it in the fridge for 30 minutes. Roll it out thinly, ideally on a baking paper about half cm thick and put it in the oven at 170 degrees for about half an hour. It is better to overbake it, than not bake enough, because it is rather a dry biscuit. Over a time, star anise will develop the flavour and gets a beautiful gingerbread taste. When it’s dry just break it in pieces.

Yoghurt is used as sour component in the recipe, it should be a little bit more acidic to balance the sweetness. We can use a touch of lemon juice.

Dulcey chocolate is not easy to buy or pay for, but it’s worth it. For me, it is one of the most striking chocolate with a caramel touch. It was actually invented by accident, when the white chocolate barrels overheated and everything inside it burned (caramelised as chefs say :D). This process created another type of chocolate that is specific to work with, has to set long, it difficult to temper, and is just quite specific. In addition to milk, dark and white, we have Dulcey – or blond type chocolate. For this recipe, just dissolve it slowly in the microwave and make a beautiful sauce by mixing it. It tastes like white chocolate with caramelized condensed milk, but even this comparison is not exactly accurate.

Finally, put everything on the plate and decorate with mint and fresh edible flowers. Enjoy your meal!

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Well, the basic recipe is simple, put a banana on a plate and pour some melted chocolate over it. No more descriptions needed, haha. Well, this version is a little bit more complex.

For 8 portions:

1 banana
50g dried banana
fresh mint, flower and caster sugar

Streusel

50g butter
50g brown sugar
50g plain flour
50g walnuts

Ice-cream

500ml full-fat milk
50g dark chocolate (we used 70 percent chocolate from Valrhona)
50g Dutch cacao powder
10g dried milk
30g glucose
100g caster sugar
0,5g xanthan
1 tonka bean

Chocolate sauce

50ml water
70g dark chocolate
salt
1 tbs rapeseed oil

Let us start with the ice cream. It is not a classic, where you would use crème anglaise, so not based on eggs. It’s rather something between ice cream and sorbet. Chocolate has great properties when you work with it and solidifies on its own pretty well. If you don’t have xanthan at home, you can use a gelatine sheet instead.

Dissolve sugar and glucose in milk. It’s enough if you heat it to 80 degrees. Add chopped chocolate and don’t heat it up anymore. Add the cocoa, dried milk and xanthan. Grate the tonka bean finely and blend the whole mixture until smooth. Chill it in fridge or in an ice bath. Move to an ice-cream machine or use a frozen Kitchen Aid bowl (ideally you would use a blast chiller).

For streusel: mix all the ingredients together in a blender (chunks are good, it shouldn’t be too smooth). It is easier if the butter is room temperature. Wrap in foil and freeze. When it’s solid, bake at 180 degrees for 10 minutes.

Dissolve the chocolate, pinch of salt and oil in a pot. Be careful, this might get burnt really easily. Mix well. You can also season it with honey, add cream or some alcohol (rum, malibu, cognac or amaretto).

Cut the banana in half and quarters. Sprinkle with sugar and let it sit. Add more sugar and remove the excessive one. Burn with a blowtorch and remove the skin.

Decorate the plate with mint, chocolate sauce, edible flowers and add the rest of the ingredients. Enjoy!

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This is basically a twist on English sticky toffee pudding, which is outrageously good, but also has approximately 1 million calories. Instead of eggs Jan used chickpea flour (we don’t eat eggs at the moment). Make sure to buy really good dates.

For 4 portions

50 g brown sugar
100 g plain flour
½ tsp baking soda
½ tsp baking powder
175 ml half-fat milk
1 tsp chickpea flour (or one egg)
little bit of vanilla
30 g dissolved butter
100 g big pitted dates
pinch of sea salt

For the marmalade:

50 g brown sugar
30 g locust honey
150 g peeled tangerines (without the white parts)
10 g butter
pinch of sea salt
skin of one tangerine

For Chantilly cream:

200 ml whipping cream
1 lžíci caster sugar
pinch of vanilla seeds

Peel the dates and bring to boil with milk, sugar, vanilla and butter. Cover and let it absorb the liquid for 10 minutes. Blend with a hand mixer to consistency of a paste: it doesn’t have to be super smooth.

Mix the dry ingredients together and add to the date paste. Spray the muffin moulds with oil, fill with the dough and bake in the oven at 180C 20 to 25 minutes. When they’re ready, let them rest for a while.

In the meantime, prepare the marmalade. Dissolve sugar with honey until it’s united. Add salt and tangerines and let it simmer. Blend it with a hand mixer after about 10 minutes. Add the grated tangerine skin and finally, whisk in the butter. The marmalade should be pretty thick and strong. If you like, you can dilute it with juice or cream.

Whip the cream with sugar and vanilla. Put everything on the plate and decorate with some fresh mint leaves. Enjoy!

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For 4 portions

500g parsnip
200g ricotta
50g blackberries
10g cocoa powder
10g 70% chocolate
frying oil
caster sugar
400ml full fat milk
50g butter
20g honey
40ml cream
1 tonka bean
salt

We can start with the purée. Peel the 300g of parsnip and chop it finely. Place it in the milk and cook until soft. Add the butter and blend well. Add the sugar and salt. Stir. 

Mix half of the purée with cocoa powder and place both purées inside the squeezing bottles. Shave the rest of the parsnip with the vegetable peeler. Fry half of it in hot oil until golden brown. Just blanch the second half in a sugar sirup. This way we can get three different types of parsnip.

Mix the ricotta with honey, cream, sugar and grate the Tonka bean inside. The aroma of the bean is quite specific, but I think it is amazing.

Cut the blackberries in halves and we are ready to serve. Place the ricotta, purée, fruit and grate some more Tonka and dark chocolate on top. Garnish with chips and herbs ( we used oxalis) and enjoy! 

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For 4 portions:

200 g tapioca pearls
300 ml coconut milk
50 ml beetroot juice
1 plum
20 blackberries
1 nectarine
1 round plum
15 lemon verbena leaves
30 g granulated sugar
20 g honey
oxalis and mint

Prepare the tapioca chips first. Cook half of the tapioca in 400 ml of water, it should take about 15 minutes. Once the tapioca is cooked add the beetroot juice. Pour the mixture onto the tray ( it’s the best to use a silicone mattress) and dry in the oven at 100 degrees for about an hour. The oven needs to be opened quite often to get the moisture out. Once the mixture is dry and we can turn the entire piece, pull it out of the oven. Prepare a saucepan with oil which needs to be heated up to 190 degrees and fry the broken pieces in it: they are ready to puff up (see photo).

Cook the rest of the tapioca in coconut milk together with sugar and honey. In the end, drop the verbena leaves inside: you can chop them a bit. It should be creamy (similar to risotto), sometimes it’s necessary to add a little milk, depending on how large the pearls are.

Put the pudding on plates or in glasses and cut the ripe fruit on top. We can serve! Enjoy your meal 🙂

Thx for the plates Premium Gastro! 

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For 8 portions:

Meringue

200 g caster sugar
100 g egg whites
cardamom

Poached rhubarb

6-8 rhubarb stems
200 g sugar
300 ml water

Cardamom Crème Anglaise

5 egg yolks
200 g cream
200 g milk
85 g sugar
cardamom

Ginger biscuit

80 g sugar
80 g butter
160 g plain flour
1 tbsp honey
10 g finely grated ginger
1/2 tsp of baking powder
1/2 tsp of baking soda
pinch of salt

20 g sheep cheese (slovak style bryndza)
mint

Biscuit

Mix all the ingredients until they are combined (use Kitchen Aid), wrap it flat in a food foil and leave for about 30 minutes in the refrigerator. Bake at 170 degrees until golden: it’s better to over bake it, during the time they get slightly moist. You can store them in a sealed container.

Meringue

Separate egg yolks from egg whites and leave the yolks for crème anglaise. Mix the whites with sugar in a metal bowl, lay on a water bath and stir until the mixture is warm, then whip until firm. Spread on a silicone pad or baking paper and: ideally 15 mm thick. Crush few cardamom seeds in the mortar: we need to peel off the seeds and crush them into dust. Sprinkle over the meringue and dry in the oven at 90 degrees. It takes about 90 minutes.

Poached rhubarb

Peel off the rhubarb. Make a sugar sirup (1 part sugar, 1 part water), put the rhubarb in it and cook on a mild fire. You would achieve the perfect results if you used sous vide machine, but for home conditions this is ok. Try to cook it al dente, remove the 2/3 and immediately cool in the ice bath, let the remaining 1/3 to cook off until very soft.

Jam/gel

Drain the cooked rhubarb and put it in the thermomix. Save the liquid to add if need better consistency. Pass the rhubarb through a strainer, while mixing use the liquid as needed. We should get the consistency of a jam/gel.

Cardamom Crème Anglaise

Heat the milk with cream and add the rest of capsules of cardamom from the mortar. Bring to boil and take off the fire, wrap with fresh foil and leave to infuse for 30 minutes. Mix egg yolks with sugar. Brink the infused milk and cream to a boil where it start slowly bubbling at the edges of the pot, take it off the fire and pour 1/3 into a saucepan with egg yolks. Mix quickly and repeat twice until we have the whole mix in the saucepan. Heat and mix the mixture of milk, cream and egg yolks at 83 degrees, holding it for 2 minutes. Then cool down.

Plate all the ingredience on a plate, sprinkle with the cheese and garnish with fresh mint. Enjoy!

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For a whole tray of cake you need:

Dough

300 g plain flour
50 g caster sugar
250 ml milk
20 g yeast
2 egg yolks
80 g melted buttet
touch of salt

Fruit

400 g cherries

Streusel

80 g coarse flour
50 g butter
50 g caster sugar

Sorbet

800 g cherries
50 g honey (or glucose)
1 gelatine leaf
juice of one lemon
30 g caster sugar

First, you need to make a starter. Dissolve a yeast in finger warm milk,  add sugar and a spoon of flour. Let it rise. Melt the butter  in a bowl (we can also use oil or baking fat), mix together with salt, egg yolks and starter. Mix into the rest of the flour. Let the dough rise for one hour.

Preparation of the streusel is pretty easy, just mix all the ingredients together at room temperature.

Back to the dough: put it on a tray and spread evenly. Cover with cherries (pitted) and sprinkle with the streusel. Bake at 175 degrees for about 25 minutes.

Remove the stones from the cherries, blend and pass through a sieve (we used Thermomix, but a hand mixer will be enough). Sorbet is prepared by mixing 100 g of cherry purée, honey (or ideally glucose) and sugar. Bring this mixture to boil and let the sugar and honey melt. Add the gelatine  (pre soaked in cold water) and just let it dissolve. Mix well with the rest of the purée (ideally room temperature). Finish with lemon juice and based on the cherry acidity balance with sugar or honey. Place the pot with sorbet into the freezer, ideally overnight or just follow the ice cream machine instructions.

Put the mixture in the ice cream machine and churn: we finally tested the Kitchen Aid ice cream bowl and have to say it’s working fine! It took us about 15 minutes to get the sorbet ready. In the end, all you have to do is slice the cake, scoop the cherry sorbet on top and add some honey: Enjoy!

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