Strawberries and Cream

.Reading time 2 minutes.
This dessert has only a few ingredients. Strawberries are in season, so I have decided to show it in multiple forms (sous vide, gelee, as is). It is then paired with some homemade graham and a white chocolate chantilly.

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Beet and Goat Cheese

.Reading time 2 minutes.
This beet and goat cheese dish is inspired by some famous Spanish chefs (Roca and Adria) with some interesting techniques and surprises to entertain your diners. This dish has multiple components: Toasted walnut and cocoa soil, goat cheese sphere, goat cheese mousse, roasted beets and the sugar beet (a beet blown out of sugar).

As Billy would put it – “Beets by Royce”. In terms of the beets, the roasted beets were placed in 350˚F oven for about an hour or until tender, it is then marinated in orange juice and hibiscus syrup. And as for the blown beets, sugar was cooked and then blown using a sugar pump. Read More

Strawberry Shortcake

.Reading time less than 1 minute.

This was a pre-dessert that I did for a supper club. It’s a play-on of a strawberry shortcake. Ontario strawberries were in season at the time, so I’d figured it should be showcased. The strawberries were sous vide’d, compressed, and also made into a gelee with its juices. It was also paired with some of its familiar components: a white chocolate chantilly, a vanilla sponges and a crumble.

Rainbow Birthday Microwave Sponge

.Reading time 1 minute.

Birthday Cake Microwave Sponge

(Recipe adapted from John Placko & Albert Adria)

Ingredients:

4 eggs
80g sugar
40g flour
1 pinch of salt
2 N2O charges
food colouring (assorted colours of your choice)

Tools Required:

  • ISI siphon (something like this, for example)
  • N2O charges
  • microwave
  • paper cups (unlined)

Instructions:

1. Process all ingredients in a blender.
2. Strain mixture into ISI.
3. Close and charge with two N20 charges.
4. Refrigerate for 12 hours.
5. Dispense cake batter into different bowls and mix with one drop of food colouring of your choice.
6. Poke small slits in the walls and bottom of the paper cups to allow steam to escape.
7. Layer colours halfway into a prepared paper cup(s).
8. Microwave for 40 seconds on high.
9. Remove cake cups and turn upside down to cool to maintain volume.

Coffee Toffee Crunch

.Reading time less than 1 minute.
I was first introduced to the concept of a chocolate sharing bar by chef Migoya of Hudsons Chocolate. The fun of having a larger, more elaborate chocolate candy bar for entertaining really appeals to me.

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