Fruit and nut chocolate gobets.
These raisins, almonds and chocolate clusters (or meteorites) are the size of a Georgian candy. For the first time I worked as a young apprentice cook at a small hotel outside Dundee. Be sure to use the best chocolate and the best nuts you can find – if you don’t have enough time, slime almonds will provide a respectable result. Once made, it is better to put the chocolate in place away from direct heat, because they may be conspicuous, because these things must be preserved at all costs to avoid, because that would be laughed at, the chef need to start anew. Oh, what a shame.
200 grams of dark chocolate, broken.
200 grams whole almonds, peeled.
100g raisins or blackcurrant.
Set the oven to 180C / 350F/gas 4. Wrap one or two baking sheets in parchment paper.
Place the almonds on another tray and bake for about 20 minutes, or until the nut is brown. Put it on one side cold, then coarsely cut the almonds.
Put the chocolate in a pot of boiling water. Don’t try to stir the chocolate to avoid the chocolate. To prevent this, just mention the bowl to make sure all the chocolate is liquid. Once melted, remove the bowl from the bowl and mix it in almonds and raisins or raisins.
Use 2 teaspoons to pile the chocolate confectionery and place the syrup on a lined baking tray. This continues until rows of wheat flakes or meteorite clusters fill the paper. Then place the tray in the refrigerator for at least half an hour.
5 choose a tin with a tight lid. Cut a few parchment paper to suit tin.
Once the chocolate has solidified, layer them into tin and separate each layer with parchment. Seal the tin and hide until needed.
Fruit salad in winter.
Peel off a lemon martini and pour the juice into a bowl. Peel 6 pears and toss them in lemon juice. Place 30ml water and 200ml white wine, 200 grams of white sugar, one vanilla bean pod, 2 bay leaves, 10 black pepper grains and a hammer in the pan. Boil at high temperature. Add pears, lemon juice and peel. Cover with a piece of parchment to fit the pan. The top plate helps to keep the fruit submerged. Slow down and simmer until the pears are ripe – 30 to 50 minutes depending on maturity. Add 12 plums, 12 dried apricots and 12 dried figs, boil for 30 seconds, then heat and cool. Gently remove the cooled fruit and place in a bowl filled with unrestricted syrup.
Orange and campari ice cream.
Pour 500ml of freshly squeezed orange juice into a conical sieve and pour into the liquefier. Add 1 lemon juice and 120 grams of powdered sugar. Mix until the sugar dissolves. Stir in 50ml of kimberly, then stir in an ice cream maker or freeze in a bowl, stirring occasionally to keep any crystallization to a minimum. Of course, with a cup of campari and soda, put an orange on top!
A boiled apricot.
Place 750 ml of white wine, 50 grams of granulated sugar, lemon peel, vanilla bean pod, 3 bay leaves, 12 pepper and 4 rosemary plants in a saucepan. Bring to a boil, then simmer to a syrup. Add 24 apricots, cover with a sheepskin paper plate, raise heat, and bring to a boil. Keep it cool. If the syrup is a little thin, remove the apricots and cover the syrup for 5-10 minutes until the syrup is reduced. Cool the syrup and pour back the apricot.