sugar and spice

I made this dessert with flavours that are easy to find in your pantry because i didn't have any other ingredients, I also didn't use anything else most people don't have on hand ( unless you don't have gelatin). So almost anybody can make this dessert or at least parts of it. It is cinnamon caramel, cocoa meringue, steamed vanilla cake, coffee clove jelly, vanilla nutmeg ice cream, and cinnamon tea.

The cinnamon caramel was made by caramelizing white sugar in a pan with cinnamon then adding in cream and butter and allowing it to cool.
The cocoa meringue was made by whipping one egg white with 30 grams of sugar then adding approx. 1/4 cup of cocoa and spreading it thin on a silpat. Then it was baked at 100 for 10 minutes 200 for 10 minutes and 300 for 10 minutes.
I have lost my recipe for the steamed cake but just use any asian steamed cake recipe you want and flavour it with plenty of vanilla seeds or extract.
For the jelly 1/4 cup of hot coffee was steeped with 1 to 2 table spoons of whole cloves for approximately 15 minutes. Then sugar was added to taste and the liquid was measured again to 1/4 cup. Then 1 teaspoon of coffee was mixed in a bowl with 1/4 of a teaspoon of gelatin. then the remainder of the coffee was put in a saucepan and brought to a boil then stirred it into the gelatin and brought back to a boil to dissolve the gelatin. the mixture was then poured into moulds and set in the fridge.
The ice cream was made with a custard flavoured with plenty of nutmeg and vanilla (you can use whatever recipe you want for this and add the nutmeg to taste).
The cinnamon tea was made by steeping a large stick of cinnamon that had been broken into a few peices in some recently boiled water for about an hour then simple syrup was added to taste.
I hope people try this recipe and enjoy it!

citrus and longans

This was the dessert I made for mothers day.

tangerine jelly, grapefruit jelly, aerated tangerine cake, puffed rice dusted with grapefruit,longan sphere, grapefruit sorbet, and longan espuma.

The jellies were just made with freshly squeezed juice and gelatin (1tsp gelatin per cup of liquid).

The cake was made using the recipe for corn cake on http://www.playingwithfireandwater.com/  but using tangerine juice instead of corn.

To make puffed rice heat a pot of oil at least 3 inches deep to 400 degrees f and deep fry aprox 2tbs at a time for about 30 seconds until puffy drain on paper towels and dust with powderd sugar and dried grapefruit zest.

For the sphere's I just used a basic spherification recipe.

The sorbet was just freshly squeezed grapefruit juice, simple syrup, vodka, and guar and xanthan gums.

The espuma was made by making a jelly base with 1/2 a cup of longan juice and a scant 1/2 a teaspoon of gelatin. I placed this mixture in the fridge until mostly set then i mixed it up and poured it into my ISI siphon and charged with one cartridge then let it sit in the fridge until plating.

p.s this is the card I made for my mom to go along with the 2 David Bowie records and the dessert!

lots of creations

I thought I would post all the pics of desserts I have made in the past. If you are interested in any recipes post a comment and I will make a post containing recipes and info about the dish, just for you!

 candied carrots, turmeric shortbread, curried mango sorbet, and ginger marshmallow coated in carrot powder.

 raisin fluid gel, chocolate raisin flax cake, chocolate sorbet, and a raisin covered chocolate.

 pear pate, butter scotch cake, butter scotch fluid gel, gingerbread crumb, gingerbread sugar tuile, and pear ice cream

 hazelnut cake, hazelnut sorbet, strawberry pate, strawberry paper, coconut cream, coconut meringue, and coconut powder.

 shortbread crust, almond cream, beer gel, marinated fennel, beer foam, and grated tonka bean.

 fresh cheese ice cream, cucumber gel, candied apple, and lemon meringues.

 prune frangipane tart with caramel ice cream cocoa and apple slaw.

rum coconut crepe filled with homemade nutella and topped with meringue.

 roasted plum sorbet, chocolate fluid gel, almond cake, orange flower water foam, cocoa nib bubble sugar.

 pineapple sorbet, mint gel, mint paste,and lemon balm marshmallow wrapped in strawberry wrapper.

 white currant custard tart, orange foam, and vanilla cranberry sorbet.

 sweet buns filled with figgy jam, roasted figs, pine nut nougat, and chocolate sauce.

 violet cream, almond praline, poached frozen rhubarb, rhubarb gel, vanilla allspice gel, and oatmeal ice cream.

 cake filled with lemon posset, lemon grass lime sheet gel, spicy ginger olive oil egg-less mayo, and black sesame ice cream.

 buckwheat bread ice cream, bitter orange and currant compote, vanilla tuile, chestnut gel, grilled lemon slice.

peach and vanilla custard in a quail egg capped with meringue, almond and coriander brittle.

April showers bring may flowers!

A tasty flower and plant inspired dessert for almost may.
this dish contains 7 components a tarragon gel, fresh rose cheese, tarragon powder, lavender crumble, "dusty"rose ice cream, jasmine caviar, and a lavender tuile. sadly there was supposed to be a 8th component, a jasmine foam but i still haven't been able to find a good lecithin foam recipe. mine never seems to bubble up correctly. if someone could give me a few pointers it would be much appreciated (i own WillPowder lecithin).
tarragon gel
i just infused tarragon in water with some sugar by boiling them added gelatin and poured into moulds to set.
fresh rose cheese
boil milk with rose water add vinegar and let cool in the pot for 1 hour strain through a cheese cloth and sprinkle with rose petals and honey.
tarragon powder
infuse olive oil and butter with tarragon and blend with tapioca maltodextrin.
lavender crumble
i just kind of winged this.
dusty rose ice cream
just a basic custard infused with dried rose petals which gave it a nice "dusty" rose flavor.
jasmine caviar
just basic caviar recipe made with water and jasmine flower water.
lavender tuile
this is a sugar tuile not a cookie tuile. bring to 300 degrees fahrenheit a quarter cup of sugar and 2 tablespoons of water pour out and let cool then grind with some dried lavender in a spice grinder to a fine powder sift out onto a silpat in whatever shape you want and bake at 400 f for aprox 6 minutes let cool.

P.s. I will post or e-mail any other recipes for my other dishes by request