recipes

You may not be able to take one of our talented chefs home with you but you can take home some of their recipes! Try out some of these favourites for yourself.

cameron matthews' violet crumble

Chocolate & honey mousse, crystallised violet ice cream, cocoa and honeycomb 

honeycomb
325 g sugar
50 g honey
125 g glucose
60 ml water
15 g bi carb
Method: Combine all ingredients except bi carb, cook to a light caramel. Whisk in bi carb and pour on silicone paper lined tray 

Violet ice cream
500 ml milk
120 g sugar
50 g glucose
200g egg yolks
200 g crystallised violets
3 sheets gelatine bloomed
600 ml double cream
Method: Warm milk and glucose to simmer, whisk egg yolks and sugar to ribbon stage and pour on hot milk, return to heat and cook to anglaise. Place violets and bloomed gelatine into blender and pour on hot anglaise, puree. Pour into bowl set over ice and add cream, allow to cool to room temperature. Churn. 

Chocolate-honey mousse
250 grams Valhrona 70% chocolate
500 ml cream, whipped, soft peak
6 eggs separated
1 tbs sugar
50 ml honey
20 ml cognac
2 tbs crumiel
Method: Beat egg whites until light then add 1 tbs of sugar, and beat until meringue. Melt choc over water bath Stir in yolks and cognac and honey. Quickly beat in 1/3 of the cream them fold in the rest gently. Fold in meringue.           

For Chocolate Tuile
325g sugar
6g slow set pectin 
125g butter 
100g glucose 
200g water 
150g cocoa powder
Method: Pre-heat oven to 150 degrees celsius. Combine all ingredients and bring to a simmer. Strain and cool. Once chilled, spread evenly and fairly thin on silpats using an offset spatula. Bake for about 12-15 minutes. Once cooled, break into shards and reserve in an airtight container. 

Honey gel
200 g honey
200 g water
4 g agar
Method: Combine all ingredients and bring to boil, whisking continuously. Allow to boil for 2 mins then pour into 1/3 gastro. Allow to set at room temp for two hours. Puree in blender until smooth, then strain through fine chinois. 

Choc honey rocks
Chocolate soil (see ganache recipe)
Crumiel
Method: Combine equal amounts of soil and crumiel and place into vac bag, vac on high and scrape together to form a solid “rock” using back of a knife. Place back into chamber and vac on high again. Allow to set in fridge for 1 hour. 

Caramel
350 g glucose
325 g sugar
500 ml cream
100 g butter
70 g n zorbit m
Method: Place sugar and glucose in pan over med heat, allow sugar to melt and turn a light golden color, add butter and cream and cook to 118 degrees celsius. Pour into tray and chill until set  For dry caramel combine 210g of caramel base with 65 g n zorbit m.