All recipes: 5 portions

4 coffees

Pistachio Buttercream
Ingredients
1 egg
(50 grams) superfine granulated sugar
(15 grams) ground raw pistachios
(55 grams) chilled unsalted butter

Instructions
Beat together the eggs and the sugar with an electric mixer at high speed; you want your batter to
double in volume and become fluffy. Pour into a saucepan, then stir in the pistachios. Heat over
medium temperature, stirring, until the mixture forms a compact batter. Pour into a shallow dish,
cover with plastic wrap and chill in the refrigerator.
Cut the butter into small pieces and beat with the mixer at high speed using the wire whip
attachment. When the butter starts to expand in volume and becomes fluffy, add the chilled
pistachio batter and whip again.
http://www.bakepedia.com/pistachio-buttercream-frosting-recipe/

choux pastry/eclairs-makes approx. 8-10
80ml (1/3 cup) water
40g butter, at room temperature, cubed
50g (1/3 cup) plain flour, sifted
2 eggs, at room temperature
Vegetable oil, to grease
Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until
butter melts and mixture just comes to the boil.
Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined.
Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to
come away from the side of the saucepan. Set aside for 5 minutes to cool slightly. Whisk 1 egg in a
small bowl and set aside. Whisk the remaining egg in a small bowl, then add it to the flour mixture,
beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the
mixture just falls from the spoon but still holds its shape.
Preheat oven to 200C. Brush a baking tray with oil to lightly grease. Spoon 25-30 teaspoonsful of
the mixture onto tray, about 3cm apart. Alternatively, use a pastry bag fitted with a 1.5cm-diameter
plain piping nozzle to pipe the profiteroles onto the baking tray. Brush the tops with a little of the
remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and
golden.
Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of
each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15
minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool.

Cardamom jelly
125ml water
150 g caster sugar
10-15 cardamom pods, crushed
190 ml water
2 gelatine leaves
METHOD
Put the sugar in a small saucepan with 125 ml ofwater and stir to dissolve.
Put the saucepan over high heat, add the cardamom pods and bring to the boil. Cook, stirring
occasionally,until the syrup turns a toffee colour and the bubbles are beginning to get smaller.
Remove from the heat and leave for a minute, then carefully stir in another 375 ml (13 fl oz/1 cups)
of water. Return to the heat and stir for a minute to ensure all the caramel has dissolved. Strain into
a measuring jug, discarding the cardamom, and add enough water to ensure that you have 500 ml
(17 fl oz/2 cups) of liquid. Return this liquid to the saucepan.
Soak the gelatine leaves in cold water until they soften. Squeeze the gelatine gently to remove all
the water, then add the gelatine to the saucepan and cook over high heat, stirring to ensure that it
dissolves into the warm caramel mixture.
http://www.radionz.co.nz/collections/recipes/cardamom-jelly-with-tropical-fruits


Plum jelly,
50ml black Doris plum syrup
1 gelatine sheet
Bring syrup to boil, soak gelatine sheets in water, when soft stir into hot syrup. Let cool, pour into
glad wrap lined tray and set in fridge
Plum cream
30-40ml Plum syrup
30g mascarpone
Stir together till combined.
Chocolate berry bell green tea ganache
100g chocolate
50ml cream
4 berry bell green tea sachets
Freeze dried raspberry for garnish on macarons
Infuse cream with tea bags as long as possible
Heat cream to almost boil, take off heat and drop chocolate in, let sit for a minute or so then
whisk/stir till it all comes together. place in fridge to firm up then transfer to piping bag.

Strawberry mascarpone clair filling
100g strawberries
1tsp lime juice
25g caster sugar
110g mascarpone
25g icing sugar
Extra strawberries thinly sliced soaked in 50ml sugar syrup (25g sugar,25ml water)
For the filling, place the strawberries in the bowl of a food processor and blitz to a puree. Pass
through a sieve into a clean pan. Add the lemon juice and sugar and bring to the boil. Boil for 2 mins
then remove from the heat and pour into a bowl to cool
6 Beat the mascarpone and icing sugar together then stir in the cold strawberry sauce and chopped
strawberries
http://www.bbcgoodfoodshowsummer.com/page.cfm/action=library/libID=4/libEntryID=35/listID=7
cardamom meringue
1 egg whites
30 g white sugar
-1 teaspoon ground cardamom
Large pinch cocoa
Preheat oven to 100 degrees Celsius. Line cookie sheets with foil or parchment paper.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to
beat until stiff peaks form. Quickly beat in the cardamom and cocoa. With spatula spread thinly
along baking sheet. Bake for 2-4 hours in the preheated oven, until meringues are completely dried
out. Let cool before peeling off of the sheets. Store in an airtight container for up to 1 month.

Microwave chocolate sponge
1/4 cup melted butter (50 g)
1/4 cup sugar (50 g)
1/2 cup flour (50 g)
1/2 teaspoon baking powder
1 egg
2 tablespoons milk
Mix all together in bowl transfer to microwave safe bowlcover with gladwrap and microwave for 60
seconds/till cooked.


Chocolate mousse
70g sugar
2 eggs
500 litre whipping cream
210g Tanzanie dark couverture chocolate
In a saucepan, cook the sugar with a small amount of water until the temperature reaches 120C
(use a laser thermometer). When the temperature gets close to 120C start beating the whole eggs
in the stand mixer. Gradually pour the cooked sugar over the whole eggs, while beating at low
speed. Increase the speed, then beat until cooled down completely.Pour the preparation in a
recipient. Melt the couverture chocolate. Add the melted chocolate to the egg and sugar
preparation. Combine all elements. The preparation is ready when the consistency is homogeneous.
Beat the whipping cream until you obtain a whipped cream. Add the whipped cream to the
chocolate preparation. Using a rubber spatula, combine gently until the colour is homogeneous.
Transfer the preparation into a piping bag. The use of a nozzle is not necessary. Pipe the chocolate
mousse halfway up stainless steel half-sphere moulds (diameter 7cm).


For the ice cream:
1 cream, plus another 1/2 cup (12 ounces / 350 mL)
10-15 green cardamom pods, cracked
1/2 teaspoon ground cardamom (the regular stuff, i.e., black seeds from green pods)
1/2 a vanilla bean, split lengthwise and scraped
1 cup (8 ounces / 240 mL) heavy cream
4 large egg yolks
1/8 teaspoon salt
1/2 cup (3.5 ounces / 100 grams) organic cane sugar

For the salty honey caramel (makes about 1 cup):
1/4 cup (2 ounces / 60 mL) water
1/4 cup (2.75 ounces / 80 grams) honey
1 teaspoon strained lemon juice
1/2 cup (3.5 ounces / 100 grams) sugar
1 tablespoon (.5 ounce / 15 grams) unsalted butter
1/2 cup (4 ounces / 120 grams) heavy cream
1/2 teaspoon flaky salt, such as Maldon (or a few pinches of sea or kosher salt)

Make the ice cream base:
In a medium, heavy-bottomed saucepan, combine the 1 cup half and half, black cardamom, ground
cardamom, and vanilla pod and scrapings. Warm over a medium flame until hot and steamy, swirling
the pan occasionally to prevent scorching. Cover and let steep 20-30 minutes. Re-warm the mixture
until hot again.
Place the heavy cream the remaining 1/2 cup of the half and half in a large bowl, and place the
strainer over the top. Set aside.
In a medium bowl set on a damp towel, whisk together the egg yolks, salt and sugar until combined.
Whisking constantly, slowly pour the hot dairy into the yolk mixture. Pour the custard back into the
pot, return the vanilla pod, and cook over a low flame, stirring constantly with a heat-proof silicone
spatula, until the mixture begins to "stick" (form a film on) the bottom of the pot (you will have to
tilt the pan to see this) or registers 170F on an instant-read thermometer, 3-5 minutes.
Immediately pour the custard through a strainer and into the bowl of cold dairy. (I rinse and dry my
vanilla pods, and stick them in a jar of alcohol to make extract.) Cover and chill until very cold, at
least 4 hours, preferably overnight, and up to 2 days.
Make the caramel:
Pour the cream into a small saucepan and heat over a medium flame until hot and steamy, swirling
the pan occasionally. Cover to keep warm.
Meanwhile, pour the water into a medium-sized, heavy-bottomed saucepan. Add the honey and
lemon juice, then carefully pour the sugar into the center of the pan. If any sugar crystals stick to the
sides of the pan, brush them down into the water with moistened fingers. Cover the pot with a lid
and, without disturbing the pan, cook over a medium flame until the sugar is dissolved, about three
minutes (the steam will wash down any wayward sugar crystals). Remove the lid and continue to
boil, without stirring, until the mixture turns a deep amber, gently tilting the pan to encourage even
caramelization, brushing down the sides of the pan with a damp pastry brush if you see any pesky
sugar crystals forming on them. This will only take a few minutes; watch the pot carefully toward the
end, and reduce the heat to low if you're nervous.
When the mixture turns a dark amber (if the mixture is bubbly, you may need to place a drop of
caramel on a white, heat-proof plate to check), immediately swirl in the butter, then gently and
slowly whisk in the cream. Return the pot to a low flame and whisk gently to dissolve any hardened
caramel that may be hanging out on the bottom or corners of the pan. Strain the caramel into a
heat-proof bowl, and let stand, stirring occasionally, until cooled and thickened slightly. Stir in the
flaky salt, crushing any extra-large bits between your fingers.

Store the caramel in an airtight jar. It will keep at room temperature for up to a day, or chilled for up
to a month.
Place the ice cream base in the freezer for 30 minutes to get it really cold, stirring it every 10
minutes. Place an 8x4" or 9x5" loaf pan in the freezer. Have the caramel at a drizzle-able room
temperature. Churn the ice cream in an ice cream maker until it is the consistency of soft-serve.
Working quickly, spread 1/3 of the ice cream in the bottom of the frozen loaf pan. Drizzle with 1/4 of
the caramel. Repeat until you've used up all the ice cream and most of the caramel. Drag a toothpick
or skewer back and forth through the top layer of caramel to give it a pretty swirl.
Freeze the ice cream for one hour, then press a piece of plastic wrap onto the top of the ice cream
and continue freezing until firm, 2-4 hours, or up to several weeks.
http://www.bojongourmet.com/2014/02/smoked-cardamom-ice-cream-with-salty.html

Poached pear
1 pear
5 cardamom pods
200 ml water
2 tblsp runny honey
Using a vegetable peeler, peel the pears, retaining the stem, if possible.
Bring the water to a simmer in a large saucepan. Add the honey and the cardamom pods and stir.
Carefully place the pears in the saucepan. Lay a piece of baking paper on top of the pears and then
cover the saucepan.
Cook over a low heat for about 35 minutes, turning the pears every 10 minutes.
Remove the pears from the heat once cooked.
http://www.rte.ie/lifestyle/food/recipes/2011/0921/224-poached-pears-in-honey-and-cardamom/
meringue:
2 egg whites
60 g white sugar
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing
to beat until stiff peaks form. Put in piping bag and squiggle ontop of ice cream coupe, toast lightly
with blow torch.
Plum slices for garnish-2 fresh plums sliced into small segments and soaked in black dorris plum
syrup.
Simple plum sorbet
300g black doris plums blitzed
100ml water
Sugar or plum syrup to taste.
Blitz everything together in food processor, pass through sieve and pour into ice cream machine, set
in freezer to firm up further.
Almond brittle
50g slivered almonds
60g sugar
Melt sugar on stove till caramel colour, lay out almonds on tray in 1 layer, our caramelised sugar
over almonds, when half set use a circle cutter to push in circles so its easier to cut out later.

fondant
250g caster sugar
100g water

As for the equipement, nothing super-fancy: one large pan, a brush, a probe, a stand-mixer (or
failing that, hand-beaters). A plastic scraper is handy too!
1. Place the sugar and water in a large pan. Cook the syrup to 114C over medium heat. The
ideal temperature to make fondant is in between 114 and 116C, so remove from the heat
at 114 an the temperature will naturally reach 115-ish. Perfect!
2. While cooking the syrup, brush the sides of your pan with a wet brush to remove any bits of
sugar which might caramelise or even worse, crystallise.
3. Fill the sink with 3cm of cold water and dip the bottom of your pan in it to cool the syrup to
75C.
4. Pour the cooled-down syrup in the bowl of a stand-mixer fitted with the paddle
attachement.
5. 5. Beat for approximately five minutes, or until thick and white.
6. Transfer to a clean work surface. Work the fondant, first with a scraper and then with the
palm of your hand until cold. Dont hesitate to really push it to remove any lumps. Form a
smooth ball.
7. Place in an airtight container. Clingfilm to the touch and close with a lid. Keep in the fridge.
Use within a year.
http://www.likeastrawberrymilk.com/2012/05/reussir-le-fondant-patissier-blanc-pas-a-pas-
mastering-white-patissier-fondant-step-by-step/

macarons makes both batches/flavours, add cocoa to chocolate and rose water for other.

Almond flour
70 g
Powdered sugar
70 g
Egg white
25 g
Italian Meringue:
Sugar
65 g
Water
20 ml
Egg white
25 g
Dehydrated egg whites (if you have them)
0.5 g

1

Combine the almond flour and the powdered sugar and sift into a bowl. Add the egg whites
and mix until even with a rubber spatula.
2
Make the Italian meringue. Add the egg whites, and dehydrated egg whites (if you have
them) to a bowl and whip with a hand mixer until stiff peaks form.
3

While you are whipping the eggs, add the sugar and water to a heat-resistant container and
heat in a microwave at 600 W for 80-90 seconds. The bowl will be hot so use oven mitts to
take it out.
4

Drizzle the syrup you just made in a thin stream into the mixture from Step 2 while whipping
with a hand mixer on a high speed. Whisk until stiff peaks form and the mixture has returned
to room temperature.
5

Split the meringue into 3-4 parts and add 1 part at a time to the mixture from Step 4, mixing
thoroughly after each addition. (The mixture will be quite stiff at first so mixing may take a
bit of work!)
6

Get rid of any excess air bubbles. Fold the mixture over itself a few times until it falls away
from the spatula like a ribbon.
7

Add the mixture to a piping bag fitted with a 1 cm circular nozzle and pipe 3.5 cm diameter
circles onto a baking tray lined with parchment paper.
8
Let the macarons dry until you can touch the mixture with your finger without any sticking
to you and you can see a skin start to form. (This should take about 30 minutes, don't let
them dry too much though or the texture will go bad.)
9
Compared to French meringue, I feel that Italian meringue dries out quicker, so make sure to
check how it's drying earlier than you normally would.
10
If the macarons aren't dry enough they may crack. It's best to start baking them as soon as
you can touch them without them feeling wet and you can see a skin forming.
11

Bake for 5-6 minutes in an oven preheated to 160-170. Then turn the tray around, turn
the temperature down to 140 and bake for a further 8-10 minutes.
12
Personally, before I bake the macarons after preheating the oven, I let the oven bake one
time without the macarons at 160 for 10-15 minutes. (This prevents them coming out
undercooked later.)
13
When they've been in the oven for a few minutes the shells will expand and the bottoms of
the macarons will rise up a little.Once they've risen up around 3-4 mm it's time to turn down
the heat.
14
When you press down gently on the macaron shells, if the pied (the risen bottom) moves,
bake for a little longer.
15
Cool on the baking tray. (Don't take the macarons off the baking sheet too soon or they
won't come away neatly.)
16

Once the macaron shells have completely cooled, gently peel them away from the
parchment paper. If it's difficult to peel, use your finger to push from the back of the baking
sheet, tracing around the macaron.
17

Pair up the macaron shells with shells of similar size and sandwich together with your
preferred cream. Refer to (Recipe ID:1201444). Let them rest in the refrigerator for half a
day or 1 day to finish.

20 borage flowers and 5 sprigs of elderflower