To celebrate Easter I made this lovely magnolia & almond Easter dessert! It’s a chocolate egg filled with a magnolia cremeux, an orange amaretto gel and an almond honey praline. The egg is placed on a toasted white chocolate birds nest with an almond cake and a magnolia creme. All lovely Easter flavors. The orange & amaretto gel 7 to 8 oranges 20 g sugar 2 g salt 2.5 g agar powder 50 g amaretto Begin by peeling the oranges with a super thin peeler. You only want the peel and

I’m going to teach you 5 base crisp recipes perfect to shape and press. We’ll start with a savory wild garlic crisp, then a sweet meringue, a sweet honey crisp, a savory paprika potato crisp and finally a chocolate opaline crisp. With just a little creativity you can easily adjust these recipes to your preference! The wild garlic isomalt crisp 300 g Jerusalem artichokes 60 g isomalt sugar 15 g egg white 10 g glucose syrup 2 g salt 45 g wild garlic leaves Submerge the Jerusale

A special video because we're cooking with Michelin chef Tom Aikens of Muse by Tom Aikens in London! We're going to make Tom's signature langoustine and trotter dish. It's braised trotter with a barbecued langoustine tail, a langoustine sauce, a burned apple oil and puree, a granny smith apple jelly and marigold apples. How to clean the langoustines and prepare the tails. Begin by separating the claws, heads and tails from 15 langoustines. These langoustine are from Norway an