White Chocolate Matcha Moss Dome

 

Ingredients

For the Main Component:

1 cup white chocolate chips

1/2 cup heavy cream

1 tsp unflavored gelatin powder

1 tbsp cold water

1/2 tsp vanilla bean paste

For the Secondary Component:

1 1/2 tbsp ceremonial grade matcha powder

1/2 cup almond flour

2 tbsp melted unsalted butter

1 tbsp honey

For the Sauce / Layer / Topping:

1/2 cup white chocolate melting wafers

1 tsp coconut oil

1/2 tsp matcha powder (for dusting)

For Garnish (optional):

3 fresh raspberries

1 small sprig of mint

Directions

Bloom the gelatin in cold water for 5 minutes.

Heat heavy cream in a small saucepan until simmering,

then pour over white chocolate chips and let sit for 2

minutes before stirring until smooth.

Stir the bloomed gelatin and vanilla into the warm

chocolate ganache until dissolved.

Pour the mixture into half-sphere silicone molds and

refrigerate for at least 4 hours until completely set.

In a separate bowl, combine almond flour, matcha

powder, melted butter, and honey to create a "moss"

crumble; bake at 300°F for 8 minutes and let cool.

Melt the white chocolate wafers with coconut oil and stir

in a pinch of matcha to create a pale green glaze.

Unmold the chilled domes, place them on a wire rack,

and pour the glaze over each to coat evenly.

Press the matcha moss crumble around the base of each

dome and dust the tops lightly with extra matcha

powder.

Garnish with a fresh raspberry and mint leaf before

serving.

Earl Grey & Lemon Zest Marble Slab

 

Ingredients

10 oz high-quality white chocolate, chopped

2 bags Earl Grey tea (fine loose leaf or contents of bags)

1 tbsp fresh lemon zest, finely grated

1/2 tsp vanilla bean paste

1/4 tsp sea salt

Directions

Line a small baking sheet with parchment paper or a

silicone baking mat.

Divide the white chocolate into two heat-proof bowls (6

oz in one, 4 oz in the other).

Melt the 6 oz portion over a double boiler until smooth,

then stir in the vanilla bean paste and half of the lemon

zest.

Melt the 4 oz portion separately and stir in the Earl Grey

tea leaves until the chocolate take on a grey-speckled

appearance.

Pour the lemon-vanilla chocolate onto the prepared sheet

and spread into a 1/4-inch thick rectangle.

Drop spoonfuls of the Earl Grey chocolate over the top

and use a toothpick or skewer to swirl the two together in

a marble pattern.

Sprinkle the remaining lemon zest and sea salt over the

surface while still wet.

Allow to set at room temperature for 3 hours or

refrigerate for 30 minutes until completely firm before

snapping into large slabs.

Rhubarb & Hibiscus Tartan Tart

 

Ingredients

For the Hibiscus Shortcrust:

1 1/2 cups all-purpose flour

1/2 cup cold unsalted butter, cubed

1/4 cup powdered sugar

1 tbsp dried hibiscus flowers, finely ground

1 egg yolk

1 tbsp ice water

For the Hibiscus Custard:

1 cup heavy cream

1/4 cup dried hibiscus flowers

3 large egg yolks

1/3 cup granulated sugar

1 tbsp cornstarch

For the Tartan Rhubarb Topping:

6 long stalks of rhubarb, trimmed

1/2 cup granulated sugar

1/2 cup water

1 tbsp lemon juice

For Garnish:

1 tsp powdered sugar

1/2 tsp dried hibiscus petals, crushed

Directions

Pulse flour, butter, powdered sugar, and ground hibiscus

in a food processor until it resembles coarse crumbs.

Add egg yolk and water, pulsing until dough forms.

Press dough into a rectangular tart pan and chill for 30

minutes. Preheat oven to 375°F.

Blind bake the crust with weights for 15 minutes, then

remove weights and bake for 5 more minutes. Let cool.

Heat heavy cream and hibiscus flowers in a pan until

simmering. Turn off heat and steep for 10 minutes, then

strain.

Whisk egg yolks, sugar, and cornstarch. Slowly whisk in

the warm hibiscus cream. Return to heat and whisk

constantly until thickened into a custard. Pour into the

cooled crust.

Slice rhubarb into very thin, uniform strips using a

mandoline or sharp knife.

Simmer sugar, water, and lemon juice to make a light

syrup. Quickly blanch rhubarb strips for 30 seconds to

soften, then drain.

Weave the rhubarb strips over the custard in a

perpendicular "tartan" or lattice pattern, trimming the

edges to fit the pan.

Bake the assembled tart at 350°F for 10 minutes to set.

Dust with powdered sugar and crushed hibiscus before

serving.

Rosemary Infused Apricot Cushion

 

Ingredients

For the Rosemary Apricot Mousse:

2 cups fresh apricots, pitted and chopped

1/4 cup granulated sugar

2 sprigs fresh rosemary

1 tbsp lemon juice

1 1/2 cups heavy cream

1 1/2 tsp powdered gelatin

2 tbsp cold water

For the Honey Almond Base:

1 cup almond flour

2 tbsp wildflower honey

2 tbsp unsalted butter, melted

1/4 tsp salt

For the Apricot Glaze:

1/2 cup apricot preserves, strained

1 tbsp water

1 tsp fresh rosemary, minced very fine

For Garnish:

1 small fresh rosemary sprig

1 apricot slice, thin

Directions

Bloom the gelatin in cold water for 5 minutes.

In a small saucepan, combine chopped apricots, sugar,

rosemary sprigs, and lemon juice. Simmer over medium

heat for 10 minutes until apricots are soft.

Remove rosemary sprigs. Puree the mixture until smooth,

then stir in the bloomed gelatin while the puree is still

warm. Let cool to room temperature.

Whip the heavy cream to medium peaks and gently fold

into the cooled apricot puree.

Pour the mixture into square "cushion" silicone molds

and freeze for at least 4 hours until solid.

Mix almond flour, melted butter, honey, and salt until a

sandy dough forms. Press into small squares on a

baking sheet and bake at 350°F for 8 minutes. Let cool.

Heat the apricot preserves with water and minced

rosemary in a small pan until fluid.

Unmold the frozen mousse cushions and place each

onto an almond base.

Brush or pour the apricot glaze over the cushions and

garnish with a tiny rosemary sprig and an apricot slice.

Cinnamon Bark & Apple Wood Log

 

Ingredients

For the Apple Cake:

4 large eggs, room temperature

3/4 cup granulated sugar

1/4 cup brown sugar, packed

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp salt

For the Apple Wood Filling:

1 cup heavy whipping cream

1/2 cup apple butter

1/4 cup powdered sugar

1/2 tsp vanilla extract

1/2 tsp ground cardamom

For the Cinnamon Bark Ganache:

1 cup dark chocolate chips

1/2 cup heavy cream

1 tsp ground cinnamon

1/2 tsp flaky sea salt

For Garnish:

1 cinnamon stick, shaved

1/4 cup dehydrated apple chips

Directions

Preheat oven to 375°F. Line a 10x15 inch jelly roll pan

with parchment paper.

Beat eggs and sugars together for 5 minutes until thick

and pale yellow.

Gently fold in flour, baking powder, cinnamon, cloves,

and salt until just combined.

Spread batter evenly into the pan. Bake for 12 minutes

until the top springs back.

Invert the warm cake onto a clean kitchen towel dusted

with powdered sugar. Roll the cake and towel together

from the short end and let cool completely.

Whip heavy cream, powdered sugar, and vanilla to stiff

peaks. Gently fold in the apple butter and cardamom.

Unroll the cooled cake, spread the apple wood filling

evenly, and re-roll tightly (without the towel).

Heat heavy cream until simmering. Pour over chocolate

chips and cinnamon. Let sit for 5 minutes, then stir until

smooth.

Spread the ganache over the roll. Use a fork to create

"bark" textures. Top with shaved cinnamon and apple

chips.

Spiced Pear & Caramelized Pecan Peak

 

Ingredients

For the Spiced Pears:

3 ripe Bosc pears, peeled, cored, and sliced into wedges

2 tbsp unsalted butter

1/4 cup brown sugar

1 tsp ground cinnamon

1/4 tsp ground ginger

1/2 tsp vanilla extract

For the Caramelized Pecans:

1/2 cup raw pecan halves

2 tbsp maple syrup

1/4 tsp flaky sea salt

1/8 tsp cayenne pepper

For the Whipped Mascarpone Peak:

1 cup mascarpone cheese, chilled

1/2 cup heavy cream, chilled

2 tbsp powdered sugar

1/2 tsp orange zest

Directions

In a large skillet over medium heat, melt the butter and

add sliced pears, brown sugar, cinnamon, and ginger.

Cook the pears for 8 to 10 minutes, stirring occasionally,

until tender and the juices have thickened into a syrup;

stir in vanilla and set aside to cool slightly.

In a separate small non-stick skillet, combine pecans,

maple syrup, sea salt, and cayenne over medium-low

heat.

Stir the pecans constantly for 3 to 5 minutes until the

syrup crystallizes and coats the nuts, then transfer to

parchment paper to cool and harden.

In a medium bowl, whisk the mascarpone, heavy cream,

powdered sugar, and orange zest until stiff peaks form.

To assemble, place a generous spoonful of warm spiced

pears in a bowl or on a plate.

Top the pears with a tall "peak" of the whipped

mascarpone.

Finish by pressing the caramelized pecans into the

cream and drizzling with the remaining pear syrup from

the pan.

High Protein Chocolate Peanut Butter Eggs

 

Ingredients

For the Main Component:

1 cup creamy natural peanut butter

1/2 cup vanilla or chocolate whey protein powder

2 tbsp coconut flour

3 tbsp maple syrup or honey

For the Sauce / Layer / Topping:

1/2 cup dark chocolate chips

1 tsp coconut oil

1/4 tsp sea salt

For Garnish (optional):

1 tsp flaky sea salt

Directions

Combine peanut butter, protein powder, coconut flour,

and sweetener in a medium bowl until a stiff dough

forms.

Shape the dough into egg-like ovals using about 2

tablespoons of mixture for each.

Place the eggs on a parchment-lined tray and freeze for

20 minutes to firm up.

Melt the chocolate chips and coconut oil in the

microwave in 30-second intervals until smooth.

Dip each chilled egg into the melted chocolate using a

fork to coat completely.

Return the eggs to the parchment paper and sprinkle

immediately with flaky salt.

Refrigerate for 15 minutes until the chocolate shell is set

and firm.

Nutritional Info (per serving, serves 12)