We’re going to make a lovely chestnut & quince dessert! It’s a chestnut ganache & cremeux with a quince compote, a quince mousse, an almond chocolate crumble, a toasted chocolate glaze and a beurre noisette cake. The quince compote 6 quinces 1 lemon 230 g apple juice 230 g sugar 3 cinnamon sticks 2 empty vanilla pods This will also be the base for the mousse. Quince is a fruit related to apples and pears and it’s known for its firm flesh and tart flavor when raw. That’s why I

I’m going to teach you 5 base espuma recipes that you can easily adjust for your dishes! We’re going to make a potato espuma, a crema Catalana espuma, a yoghurt & cherry espuma, a polenta espuma and a dark chocolate espuma. The potato espuma 2 onions 3 g salt 3 big floury potatoes 700 g vegetable broth 500 g cream 35% 2 bay leaves Start by cutting the onions in half and clean them. Then slice them in thin slices. In total you need 200 grams. Now add a drizzle of oil to a pan

It’s all about passionfruit. It’s a passionfruit cremeux with a pate de bombe, an almond sponge, an almond and white chocolate praline, a runny passionfruit gel and a vanilla sable. First we’re going to make some passionfruit juice. We need this for a couple of the recipes. Cut about 30 passionfruit’s in half and empty them all on a bowl that’s covered with a sieve. After that press out the juice using a ladle. Now you could always use store bought passionfruit juice, but I f