30 g butter
½ shallot, sliced
2 cloves garlic, sliced
8 apricots, pitted and quartered
60 g Chamomile Simple Syrup
Heat the butter in a saucepan over medium heat until foamy but not browned. Add the
shallots and garlic to the pan. Cook, stirring occasionally, until softened without any color,
about 5 minutes. Add the nectarines to the pan and cook until tender, about 25 minutes.
Transfer the cooked mixture to a blender and puree on high until smooth. Turn to low
speed and blend in the chamomile syrup. Season with salt. Keep warm.
ROASTED DUCK BREASTS
4 duck breasts, each about 550 g
60 g butter
Preheat the oven to 150°C/300°F. Trim and remove any silver skin or meat that overlaps
the fat side. Set aside and reserve for the Chamomile Jus. Pat the duck breasts dry with a
paper towel. Season both sides of each portion with salt.
Divide the duck breasts between two large sauté pans and place skin-side facing down.
Heat the pans over low heat to begin rendering. Periodically drain the fat from each pan as
the ducks render, reserving the rendered fat to finish the chamomile jus. When the skin has
fully rendered crispy and turned a deep golden brown, about 12 minutes, transfer the
breasts to a baking sheet lined with a wire rack, skin side facing down and place in the
oven to cook to medium, about 4 minutes. Remove the duck from the oven and let rest in a
warm place for at least 15 minutes before slicing to serve.
15 g grapeseed oil
About 150 g reserved trim from Roasted Duck Breasts
½ shallot, sliced
60 g dry white wine
240 g Chicken Jus
10 g dried chamomile
Reserved rendered fat from Roasted Duck Breasts
Heat the oil in a saucepan over high heat. Add the duck trim to the pan and sear until
deeply caramelized, about 4 minutes. Remove the trim from the pan and set aside. Drain
and discard the rendered fat from the pan. Turn the heat to medium and add the shallots to
the pan. Cook, stirring occasionally, until softened, about 3 minutes. Add the wine to the
pan and deglaze. Bring to a simmer and reduce until almost dry. Add the caramelized duck
trim and chicken jus to the pan. Heat to a simmer and turn the heat to low. Gently simmer
and reduce the sauce until thick enough to coat the back of a spoon. Remove the pan from
the heat and stir in the dried chamomile. Cover the pan and let steep at room temperature
for 7 minutes. Strain the sauce through cheesecloth and season with salt. Break the sauce
with the rendered duck fat and keep warm.
3 nectarines, halved and pitted
25 g olive oil
Brown Butter, melted
Fleur de sel
Cracked black pepper
Preheat the oven to 135°C/275°F. Line a baking sheet with parchment paper. Combine the
nectarine halves, oil, and salt in a mixing bowl, tossing to evenly coat. Transfer the nectarines
to the baking sheet, cut sides down, and dust lightly with the confectioners’ sugar. Roast
the nectarines until tender, about 1/2 hour. Remove from the oven and cut two of the halves
into quarters. Brush the cut side of each nectarine with brown butter and season with fleur de
sel and cracked black pepper. Keep warm.
10 Amaranthus leaves
40 g butter
45 g Chicken Stock
Remove the stems from the amaranthus leaves and set the leaves aside. Trim the stems down to
10 cm (4 inches) in length. Using a mandoline, thinly slice the stems lengthwise and
immediately submerge in cold water. Set aside and reserve to garnish the plates. Cut the
cleaned leaves into 5-cm (2-inch) pieces. Heat the butter in a large sauté pan over medium
heat until foamy but not browned. Add the leaves to the pan and stir occasionally
until evenly wilted, about 3 minutes. Season with salt. Add the chicken stock to the pan
and bring to a simmer. As the stock simmers and reduces, it will form a thick glaze. Be
careful not to overcook the leaves or reduce the glaze too far, as the emulsion will break
and make them greasy. Transfer the glazed amaranthus to a paper towel to drain any
excess glaze. Keep warm.
Brown Butter, melted
Fleur de sel
White Balsamic Vinaigrette
Chamomile greens and flowers
Slice the duck breasts in half lengthwise. Brush the cut side of each portion with brown
butter and season with fleur de sel. Place both halves of each portion in the center of each
of four plates. Spoon the nectarine puree onto each plate next to the ducks. Divide the glazed
Amaranthus into one pile on each plate. Divide the roasted and pickled nectarines among the
plates, arranging them next to the duck. Drain the Amaranthus stem shaves from the ice
water and pat dry. In a bowl, dress the Amaranthus stem shaves with white balsamic
vinaigrette. Garnish each plate with the dressed Amaranthus stem shaves and chamomile
flowers and greens. Sauce each plate with the chamomile jus
Dark chocolate,milk ice cream,honey lime emulsion
PEACH ICE CREAM
Makes about 800 g
400 g milk
90 g cream
½ g vanilla bean, split and scraped
200 g sugar
30 g glucose powder
30 g dextrose
27 g nonfat milk powder
15 g trimoline
2 peaches, pitted and quartered
240 g peach nectar
2 g citric acid
2 g salt
Prepare an ice bath. Heat the milk and cream in a saucepan to a simmer over medium heat.
Add the vanilla bean pod and seeds to the milk and remove from the heat. Cover and let
steep at room temperature for 30 minutes. Combine the sugar, glucose powder, and
dextrose in a mixing bowl. Strain the milk mixture through a chinois and transfer to a
clean saucepan over medium heat. Bring to a simmer and slowly whisk in the sugar
mixture, milk powder, and trimoline until fully dissolved. Remove the pan from the heat
and set aside. Combine the peaches and nectar in a blender and puree on high until
smooth. Pass the puree through a chinois and whisk into the milk mixture. Chill over the
ice bath. Stir in the citric acid and salt. Freeze in an ice cream machine and reserve in an
airtight container, frozen.
ROSEMARY ICE CREAM
Makes about 750 g
500 g milk
160 g cream
8 g rosemary leaves
50 g nonfat milk powder
50 g glucose powder
25 g trimoline
5 egg yolks
105 g sugar
5 g salt
Prepare an ice bath. Heat the milk and cream in a saucepan over medium heat to a simmer.
Add the rosemary leaves. Remove the pan from the heat and cover. Let steep at room
temperature for 30 minutes. Strain the infused milk through a chinois. Transfer to a clean
saucepan and bring to a simmer. Remove from the heat and keep warm. Slowly whisk in
the milk powder, glucose, and trimoline until fully dissolved. Place the yolks in a mixing
bowl. Slowly whisk in the sugar and salt until smooth. Pour one-third of the warm milk
into the eggs while whisking constantly. Once fully incorporated, whisk the egg mixture
back into the milk. Heat over medium heat, whisking constantly until heated to
84°C/183°F and thick enough to coat the back of a spoon. Remove from heat and strain
through a chinois. Chill over the ice bath. Freeze in an ice cream machine and reserve in
an airtight container, frozen
400 g dry white wine
60 g sugar
30 g orange blossom honey
2 sprigs rosemary
Heat the wine, sugar, and honey in a saucepan over high heat. Stir to dissolve the sugar.
Bring to a boil and turn the heat to low. Simmer until the liquid is reduced by half. Add the
rosemary to the pan and remove from the heat. Cover and let steep at room temperature
for 30 minutes. Uncover and strain the syrup through a chinois. Reserve the syrup in an
airtight container, refrigerated, for up to 3 days.
2 peaches, peeled
Preheat the oven to 150°C/300°F. Halve and pit the peaches. Place in an oven-safe
saucepan and cover halfway with the roasting syrup. Heat the pan over medium heat and
bring the syrup to a simmer. Cook, gently basting the peaches to evenly cook, until they
are slightly softened, about 5 minutes. Transfer the pan to the oven and roast the peaches
until tender, about 25 minutes. Remove the pan from the oven and let cool to room
temperature in the syrup.
120 g cream
120 g milk
½ vanilla bean, split and scraped
6 egg yolks
40 g sugar
2 g salt
Prepare an ice bath. Heat the cream, milk, and vanilla in a saucepan. Bring to a simmer
and remove the pan from the heat. Cover and let steep at room temperature for 30 minutes.
Strain the cream through a chinois and set aside. Whisk the eggs and sugar together in a
mixing bowl until smooth. Slowly whisk one-third of the warm cream into the egg mixture
until fully incorporated. Pour the egg mixture into the rest of the warm cream, whisking.
Cook over medium heat, whisking constantly, until heated to 84°C/183°F and thick
enough to coat the back of a spoon. Strain the anglaise through a chinois and chill over the
ice bath. Season with the salt. Reserve in an airtight container, refrigerated, for up to 3
255 g flour
100 g butter
60 g sugar
17 g baking powder
4 g salt
Grated zest of ½ lemon
190 g cream
5 g vanilla extract
Butter, softened, for brushing
Turbinado sugar, for dusting
Preheat the oven to 175°C/350°F. Prepare an ice bath. Heat a saucepan of water to a boil
over high heat. Carefully submerge the eggs in the boiling water and cook until hardboiled, about 10 minutes. Drain and shock the eggs in the ice bath until cold. Peel the eggs
and discard the shells. Reserve the cooked whites for another use. Pass the yolks through a
coarse-mesh tamis. Combine the cooked yolks, flour, butter, sugar, baking powder, salt,
and lemon zest in a food processor. Pulse to a coarse crumble. Add the cream and vanilla,
pulsing together until just combined. Turn the dough out onto a clean work surface and
knead by hand to fully incorporate, about 1 minute. Roll the dough out on parchment
paper to 1.3 cm (½ inch) thick. Transfer, along with the parchment, to a baking sheet.
Lightly brush the dough with softened butter and dust with turbinado sugar. Bake until
golden brown, about 10 minutes. Let cool to room temperature. Break into 2.5-cm (1-inch)
pieces and reserve in a dry, airtight container.
2 peaches, pitted and diced 2.5 cm (1 inch)
75 g peach nectar
75 g dry white wine
25 g dried apricots, sliced
5 g crème de peche
2 g malic acid
Prepare an ice bath. Heat the peaches, nectar, wine, and dried apricots in a saucepan over
medium heat. Bring the liquid to a simmer and turn the heat to low. Cook the peaches,
stirring occasionally to prevent burning, until they are soft and the liquid reduces down to
a glazelike consistency, about 25 minutes. Transfer the mixture to a blender and puree on
high speed until smooth. Pass the puree through a chinois and chill over the ice bath.
Season with the crème de peche and malic acid. Reserve the puree in an airtight container,
refrigerated, for up to 3 days.
20 g rosemary leaves
Spread the rosemary leaves on a microwave safe plate. Microwave for 2 minutes. Turn the
plate and continue microwaving the rosemary and turning the plate every 30 seconds until
the rosemary is dried. Let cool to room temperature. When cool, grind the rosemary in the
spice grinder to a fine powder. Keep the rosemary powder in a dry, airtight container.
Spoon crème anglaise and peach puree onto each plate side by side. Place one warm peach
on the crème anglaise on each plate. Divide the shortcake among the plates. Scoop one
quenelle each of rosemary ice cream and peach ice cream onto each plate. Sprinkle a little
rosemary powder on top of the rosemary ice cream to finish.
For the Sachertorte
7 egg yolks
150 g softened butter
125 g icing sugar
200 g dark chocolate
1 packet (8g) vanilla sugar
7 egg whites
125 g crystal sugar
A pinch of salt
150 g flour
Butter and flour for the mould
150 – 200 g apricot jam, for spreading
Rum, if desired
Whipped cream to garnish
For the glaze
200 g dark chocolate coating or cooking chocolate
250 g sugar
150-170 ml water
Melt the chocolate slowly (ideally in a bain-marie). Meanwhile, mix the butter with the icing sugar and vanilla sugar until creamed. Gradually stir in the egg yolks. Pre-heat the oven to 180 °C. Grease a cake tin with butter and sprinkle with flour. Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak. Stir the melted chocolate into the paste with the egg yolks and fold in the whipped egg whites alternately with the flour. Fill the dough into the tin and bake for around 1 hour.
Remove the cake and leave to cool off (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes).
If the apricot jam is too solid, heat it briefly and stir until smooth, before flavouring with a shot of rum. Cut the cake in half crosswise. Cover the base with jam, set the other half on top, and coat the upper surface and around the edges with apricot jam.
For the glaze, break the chocolate into small pieces. Heat up the water with the sugar for a few minutes. Pour into a bowl and leave to cool down until just warm to the taste (if the glaze is too hot it will become dull in appearance, but if too cold it will become too viscous). Add the chocolate and dissolve in the sugar solution.
Pour the glaze quickly, i.e. in a single action, over the cake and immediately spread it out and smooth it over the surface, using a palate knife or other broad-bladed knife. Leave the cake to dry at room temperature.
Serve with a garnish of whipped cream. If possible, do not store the Sachertorte in the fridge, as it will “sweat”.
DEHYDRATED MILK FOAM
400 g milk
80 g glucose syrup
Preheat the oven to 65°C/150°F. Line a 23 by 33-cm (9 by 13-inch) rimmed baking sheet
with acetate. Heat the milk and glucose in a saucepan over medium heat to 82°C/180°F.
Remove the pan from the heat and froth using an immersion blender. Using a large spoon,
scoop just the foam out onto the prepared baking sheet; avoid transferring any liquid.
Scoop enough foam to fill the baking sheet, refrothing the milk as needed. Transfer the
foam to the oven and dehydrate until crispy throughout, about 8 hours. Let the foam cool
to room temperature. Break into small pieces and reserve in a dry, airtight container for up
to 2 days
2 ½ cups milk
Pour the milk in to a shallow pan and freeze until completely solid. When ready to serve, scrape the frozen milk with a fork to create Milk Snow and garnish the plates
2 cups Honey
1 cup dried Chamomile flowers
In a medium heat bring the Honey to 90°c.Add the flowers remove from the heat and steep for 15´.Return to medium heat, bring to 90°c and strain.
2 ½ cups half and half
¾ cup glucose syrup
1/3 cup Chamomile honey
2 ½ cups milk
1 tablespoon salt
Combine the half and half, glucose and honey in a small saucepan over medium heat. Season with salt and bring just under a boil. Add the milk and mix with a hand blender to combine. Strain and cool over ice. Freeze in an ice cream maker.
DEHYDRATED MILK FOAM
1 TABLESPOON HONEY
Place a tablespoon of Dehydrated Milk Foam in a center of a plate.Place 1 quenelle of Milk Sorbet on the top of the foam.Spoon the Honey on the top of Sorbet.Spoon 4 tablespoons of Dehydrated Milk Foam on top of the right hand side of Sorbet.Spoon 4 tablespoons of Milk Snow over the opposite side.Sprinkle with the Bee Pollen
Photography by Christoforos Koskinas
Website by Nikos Tsirimiagos IT Tech /Web designer