• 1200g cream
• 10 vanilla beans
• 3 eggs
• 10 yolks
• 250g sugar
Heat cream and vanilla. Whisk eggs, yolks and
sugar. Pour heated cream over the yolks. Strain
into a jug making sure the vanilla is pushed
through with a ladle. Pour into prepared moulds
and bake at 160°C in the kombi for 40 minutes.
• 2000g Sugar
• 6 cinnamon quills
• 2 star anise
• 6 cloves
• 2 cardamom
• 2 vanilla
• 1 teaspoon nutmeg
• 4000ml water
• 6 lemons
Bring sugar, water and spices to the boil. Add
quince trimmings wrapped up in a muslin cloth.
Simmer mixture for 15 minutes. Add quartered
quince and simmer on a low heat for 6 hours.
Almond Ice Cream
• 20 yolks
• 600g sugar
• 1000ml milk
• 500 almonds
• 1200g cream
Boil milk and add roughly chopped almonds.
Cover and sit for an hour. Whisk yolks and sugar
and add warmed strained milk. Sabayon over high
heat until thick and creamy. Chill over ice and add
• 500g flour
• 100g almond
• 250g butter
• 200g icing sugar
• 50g double cream
• 3 tablespoons vanilla paste
Cream butter, icing sugar and vanilla. Add double
cream and flour and almond meal. Wrap into
squares and lay flat in the fridge. Rest for at least
2 hours. Roll between paper and freeze before
cutting into circles.
• 500ml quince poaching syrup
• 3.5 gelatine leaves
Heat syrup. Add soaked gelatine and set in sprayed
moulds. Turn out before service
• 500ml syrup
• 200g sugar
Heat sugar and quince syrup, boil and reduce
• 400 almonds
• 800 caramel
Roast almonds add to caramel. Cool then blitz till
fine in the robo.
• Scraped vanilla beans
• 100ml sugar syrup.
Roughly chop vanilla beans and place in robo.
Cover with the sugar syrup. Blitz for ten minutes
• 240 glucose
• 360 fondant
Bring glucose and fondant to 165°C to 170°C.
Pour onto a silpat and set. Flip onto silicon paper
and warm in the oven and cut to size 7cm by 7cm
for large and 3½ by 3½ for small.