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

Spring is finally starting and the rhubarb season has started as well. To celebrate I made this lovely rhubarb and white chocolate dessert. It’s different preparations of rhubarb with white chocolate mousse, lemon thyme pate de fruit and a white chocolate sorbet. The rhubarb recipes 6 rhubarb stalks 200 g sparkling wine 60 g cane sugar Start by trimming the rhubarb stalks and portion the bottom part into pieces that are 20 cm. Keep the 20 centimeter pieces apart for later. Th

We’re going to make a wonderful eclair bite! It’s a carrot & sunflower seed eclair filled with salt dough cooked carrot & burrata tartare. On top you’ll find confit orange peel with an apricot gel, an carrot cream and caramelized tandoori sunflower seeds. The eclair shells 200 g carrot juice 100 g milk 100 g butter 5 g salt 120 g flour 200 g egg Pour the carrot juice into a saucepan and reduce it till you’re left with 100 grams. Always begin with weighing the empty pan first.