Chocolate, Sugar Snap and Orange Dessert Recipe - Great British Chefs
Michael Wignall's stunning dessert is a flurry of complex elements, making use of liquid nitrogen, espuma guns and a vacuum container to delicately balance flav
Ingredients
- 1.1kg milk
- 50g of sugar
- 250g of milk powder
- 5g of ice cream stabiliser
- 10g of glucose powder
- 2 gelatine leaves, softened in iced water
- 200g of fresh mint, leaves only
- 1 orange, segmented
- 485g of white chocolate
- 25g of olive oil
- 120g of dark chocolate
- 80g of egg yolks
- 25g of sugar
- 320 egg whites
- 400ml of milk
- 100ml of orange juice
- 30g of pro espuma
- 50g of glucose
- 50g of trimoline
- 185g of extra virgin olive oil
- 2g of salt
- 3 egg yolks
- 500g of sugar snap peas
- 5g of agar agar
- 150g of white chocolate
- 200g of fresh orange juice
- 2g of agar agar
- 100g of sugar snap peas
- 25ml of extra virgin olive oil
- 30g of freeze-dried mandarin
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