Savoury Illusions

The Lemon Grove

Yields: 6 "Lemons" | Prep time: 45 mins + freezing | Chill time: 2 hrs

Ingredients:

• For the Smoked Salmon Mousse:
  • 150g smoked salmon, finely chopped
  • 100g full-fat cream cheese, softened
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest, finely grated
  • 1 tbsp fresh dill, finely chopped (plus extra for garnish)
  • 1.5 tsp powdered gelatin (or 3 sheets)
  • 2 tbsp cold water (if using powdered gelatin)
  • Salt and freshly ground black pepper to taste
• For the Lemon Gelée:
  • 100ml clear fish stock (or light vegetable stock)
  • 50ml fresh lemon juice
  • Pinch of turmeric powder (for color)
  • 1 tsp powdered gelatin (or 2 sheets)
  • 1 tbsp cold water (if using powdered gelatin)
• For Serving:
  • 6 thin rye bread crisps
  • Fresh dill sprigs for garnish

Equipment:

• Lemon-shaped silicone molds (approx. 5-6cm long)
• Blender or food processor
• Small saucepan

Instructions:

1. Prepare Gelatin (Mousse): Sprinkle powdered gelatin over 2 tbsp cold water; let bloom 5-10 mins. Or, soak sheet gelatin in cold water 5-10 mins, then squeeze out excess.
2. Make Smoked Salmon Mousse:
   • Combine salmon, cream cheese, 1 tbsp lemon juice, zest, and dill in a food processor. Blend until smooth. Season.
   • Gently heat bloomed/squeezed gelatin until just melted. Do not boil.
   • With processor on low, slowly pour in melted gelatin. Blend until just combined.
3. Mold and Freeze: Spoon/pipe mousse into lemon molds. Smooth tops. Freeze 2-3 hours or until solid.
4. Prepare Gelatin (Gelée): Bloom gelatin for gelée as in step 1.
5. Make Lemon Gelée: Gently warm fish stock and 50ml lemon juice. Stir in turmeric. Remove from heat. Add melted bloomed gelatin; stir until dissolved. Cool to room temperature (still liquid).
6. Dip "Lemons": Unmold frozen mousse. Quickly dip each into cooled gelée, coating fully (repeat if needed, letting first layer set slightly). Place on parchment-lined tray; refrigerate 30 mins or until gelée is set.
7. Serve: Arrange rye crisp on each plate. Place "Lemon Grove" on top. Garnish with dill. Serve chilled.

The Garden Carrot

Yields: 6 "Carrots" | Prep time: 1 hr + freezing | Cook time: 30 mins

Ingredients:

• For the Roasted Carrot & Cumin Mousse:
  • 300g carrots, peeled and roughly chopped
  • 1 tbsp olive oil
  • 1/2 tsp ground cumin
  • 50ml heavy cream
  • 1.5 tsp powdered gelatin (or 3 sheets)
  • 2 tbsp cold water
  • Salt and freshly ground black pepper
• For the Savory Lentil Filling:
  • 50g Puy lentils (or other small green/brown lentils)
  • 150ml vegetable stock
  • 1/4 small onion, finely chopped
  • 1/2 clove garlic, minced
  • 1/2 tsp olive oil
  • Pinch of dried thyme
  • Salt and pepper to taste
• For Finishing:
  • Orange savory velvet spray (food grade, cocoa butter based)
  • Optional: Microgreens or parsley sprigs for "carrot tops"

Equipment:

• Carrot-shaped silicone molds
• Baking sheet, food processor

Instructions:

1. Roast Carrots: Preheat oven to 200°C (400°F). Toss chopped carrots with 1 tbsp olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender. Let cool slightly.
2. Prepare Lentil Filling: While carrots roast, heat 1/2 tsp olive oil in a small saucepan. Add onion and garlic, cook until softened (3-4 mins). Add lentils, vegetable stock, and thyme. Bring to a simmer, then cover and cook for 15-20 minutes, or until lentils are tender and liquid is absorbed. Season. Let cool and mash slightly if desired for a finer texture.
3. Prepare Gelatin (Mousse): Bloom gelatin as per "The Lemon Grove" recipe.
4. Make Carrot Mousse: Blend roasted carrots in a food processor until very smooth. Add heavy cream and blend again. Gently heat bloomed gelatin until melted. With processor running, slowly add melted gelatin to the carrot purée. Season.
5. Assemble "Carrots":
   • Spoon or pipe a layer of carrot mousse into the bottom and up the sides of the carrot-shaped molds.
   • Create a small well in the center and fill with a teaspoon of the cooled lentil mixture.
   • Top with more carrot mousse, ensuring the lentil filling is fully encased. Smooth the tops.
6. Freeze: Place molds in the freezer for at least 3-4 hours, or until completely frozen solid.
7. Finish: Carefully unmold the frozen carrots. Following the instructions for your savory velvet spray, lightly coat each carrot to achieve a velvety texture. Work in a well-ventilated area or a spray box.
8. Serve: Arrange "Garden Carrots" on plates. If desired, insert a tiny microgreen or parsley sprig into the wider end to mimic a carrot top. Serve chilled or at cool room temperature.

The “Peach” Picnic

Yields: 6 "Peaches" | Prep time: 1 hr + chilling/freezing | Cook time: 20 mins

Ingredients:

• For the Chicken Liver Parfait:
  • 200g fresh chicken livers, trimmed and cleaned
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 30ml port wine
  • 30ml brandy (optional)
  • 75g unsalted butter, cubed and softened (plus extra for cooking)
  • 50ml heavy cream
  • 1 tsp fresh thyme leaves
  • Salt and freshly ground black pepper
  • 1 tsp powdered gelatin (or 2 sheets), bloomed
• For the Port Gelée Center:
  • 50ml port wine
  • 1/2 tsp powdered gelatin (or 1 sheet), bloomed
  • 1 tsp sugar (optional, to taste)
• For Finishing:
  • Pink and orange savory velvet spray (food grade)
  • Small mint leaves for "peach leaves"

Equipment:

• Peach-shaped silicone molds, small sphere molds (for gelée), fine-mesh sieve

Instructions:

1. Make Port Gelée: Gently warm port wine. Stir in bloomed gelatin and sugar (if using) until dissolved. Pour into small sphere molds (about 1-1.5cm diameter) and chill or freeze until set.
2. Cook Chicken Livers: Melt a knob of butter in a pan over medium heat. Add shallots and garlic, cook until softened (3-4 mins). Increase heat, add chicken livers and thyme. Cook for 2-3 minutes per side until browned but still slightly pink inside. Add port and brandy (if using); cook for 1 minute more, scraping up any browned bits.
3. Blend Parfait: Transfer liver mixture to a food processor. Add softened butter and heavy cream. Blend until completely smooth. Melt bloomed gelatin for parfait; add to processor and blend briefly.
4. Sieve and Season: Pass the parfait mixture through a fine-mesh sieve for an ultra-smooth texture. Season well with salt and pepper. Let cool slightly.
5. Assemble "Peaches":
   • Fill peach molds halfway with the chicken liver parfait.
   • Carefully place a set port gelée sphere in the center of each.
   • Top with remaining parfait, ensuring gelée is covered. Smooth tops.
6. Freeze: Freeze the "peaches" for at least 4-6 hours, or until completely solid.
7. Finish: Unmold frozen "peaches." Lightly spray with pink and orange velvet spray to create a fuzzy peach-skin effect, blending the colors for realism.
8. Serve: Place a small mint leaf at the "stem" end of each peach. Serve chilled with toasted brioche or crackers.

The Savory Black Forest

Yields: 6 Domes | Prep time: 1.5 hrs + chilling/freezing | Cook time: 45 mins

Ingredients:

• For Mushroom Duxelles:
  • 250g mixed mushrooms (cremini, shiitake), finely chopped
  • 1 shallot, finely chopped
  • 1 tbsp unsalted butter
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper
• For Black Garlic Mousse:
  • 5-6 cloves black garlic, mashed
  • 100g cream cheese, softened
  • 50ml heavy cream, whipped to soft peaks
  • 1 tsp powdered gelatin, bloomed in 1 tbsp cold water
  • Salt to taste
• For Caramelized Onion Jam:
  • 2 large onions, thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp brown sugar
  • Pinch of salt
• For Squid Ink Mirror Glaze:
  • 75ml water
  • 150g granulated sugar
  • 150g glucose syrup
  • 100g sweetened condensed milk
  • 10g powdered gelatin, bloomed in 50ml cold water
  • 150g white chocolate, chopped
  • 1-2 tsp squid ink paste (or black food coloring)

Equipment:

• Small dome silicone molds (approx. 6cm diameter), immersion blender

Instructions:

1. Onion Jam: Cook sliced onions in olive oil over low heat for 20-30 mins until deeply caramelized. Add balsamic, brown sugar, salt; cook 5 mins more until jammy. Cool.
2. Mushroom Duxelles: Sauté shallot in butter until soft. Add mushrooms, cook until moisture evaporates and mushrooms are browned. Stir in parsley, season. Cool.
3. Black Garlic Mousse: Whisk mashed black garlic with cream cheese until smooth. Melt bloomed gelatin; whisk into mixture. Gently fold in whipped cream. Season.
4. Assemble Domes: Layer into dome molds: a thin layer of black garlic mousse, then a layer of onion jam, then mushroom duxelles, finishing with mousse. Ensure layers are relatively even. Freeze solid (4-6 hours).
5. Squid Ink Mirror Glaze:
   • In a saucepan, combine water, sugar, and glucose syrup. Bring to a boil at 103°C (217°F).
   • Remove from heat. Stir in bloomed gelatin until dissolved.
   • Pour over white chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir until chocolate is melted and smooth.
   • Stir in condensed milk and squid ink paste. Use an immersion blender to blend until very smooth, avoiding air bubbles. Strain.
   • Cool glaze to 32-35°C (90-95°F) – it should be fluid but thick enough to coat.
6. Glaze Domes: Unmold frozen domes. Place on a wire rack over a tray. Pour the mirror glaze evenly over each dome, ensuring full coverage. Let excess drip off.
7. Serve: Carefully transfer glazed domes to serving plates. Garnish as desired (e.g., with microherbs or edible silver leaf). Serve chilled.

The “Berry” Patch

Yields: Approx. 12-15 "Berries" | Prep time: 1 hr + chilling/freezing | Cook time: 20 mins

Ingredients:

• For Beetroot-Horseradish Mousse:
  • 150g cooked beetroot (not pickled), roughly chopped
  • 50g cream cheese, softened
  • 1-2 tsp prepared horseradish (to taste)
  • 1 tsp lemon juice
  • 1 tsp powdered gelatin, bloomed in 1 tbsp cold water
  • Salt and pepper to taste
• For Beetroot Gel Glaze:
  • 50ml beetroot juice (from cooked beets)
  • 1/2 tsp agar-agar powder (or 1/2 tsp gelatin, bloomed)
  • 1 tsp sugar (optional)
• For Herbed Cream Cheese "Soil":
  • 100g cream cheese, softened
  • 1 tbsp mixed fresh herbs (e.g., chives, parsley, dill), finely chopped
  • 1 tbsp dark rye breadcrumbs or pumpernickel crumbs (for texture/color)
  • Salt and pepper to taste

Equipment:

• Small berry-shaped silicone molds (raspberry/blackberry shape ideal)

Instructions:

1. Beetroot Mousse: Blend cooked beetroot, 50g cream cheese, horseradish, and lemon juice until very smooth. Melt bloomed gelatin; add to beetroot mixture and blend briefly. Season.
2. Mold Mousse: Pipe or spoon the mousse into berry-shaped molds. Freeze solid (2-3 hours).
3. Beetroot Gel Glaze: In a small saucepan, combine beetroot juice, agar-agar (or bloomed gelatin), and sugar (if using). If using agar, bring to a boil, stirring, and simmer for 1 minute. If using gelatin, warm gently until dissolved (do not boil). Let cool slightly until it just begins to thicken but is still pourable.
4. Glaze "Berries": Unmold frozen beetroot "berries." Dip each into the slightly cooled beetroot gel to coat. Place on parchment paper and chill to set the glaze.
5. Herbed Cream Cheese "Soil": Mix 100g softened cream cheese with chopped herbs, breadcrumbs, salt, and pepper until well combined.
6. Serve: Spread a layer of the herbed cream cheese "soil" on serving plates or a platter. Arrange the glazed beetroot "berries" on top, mimicking a berry patch. Serve chilled.

The Tomato Rosé

Yields: 6 "Tomatoes" | Prep time: 1 hr + freezing | Cook time: 10 mins

Ingredients:

• For Tomato-Basil Mousse:
  • 200g ripe tomatoes, blanched, peeled, seeded, and roughly chopped (or 150g high-quality tomato passata)
  • 50g cream cheese, softened
  • 1 tbsp fresh basil, finely chopped
  • 1 tsp balsamic glaze (optional, for depth)
  • 1.5 tsp powdered gelatin, bloomed in 2 tbsp cold water
  • Salt and pepper
• For Burrata Cream Filling:
  • 50g fresh burrata, outer skin removed, creamy stracciatella interior used
  • 1 tbsp heavy cream (if burrata is not very creamy)
  • Pinch of salt
• For Tomato Gel Glaze:
  • 75ml clear tomato juice (or strained passata)
  • 1/2 tsp agar-agar powder (or 1/2 tsp gelatin, bloomed)
  • Red food coloring (optional, for vibrant color)

Equipment:

• Small tomato-shaped silicone molds, small sphere molds (for burrata)

Instructions:

1. Burrata Filling: Gently mix burrata stracciatella with heavy cream (if needed) and salt. Spoon into small sphere molds (approx 1.5-2cm) and freeze until solid.
2. Tomato-Basil Mousse: Blend chopped tomatoes (or passata), cream cheese, basil, and balsamic glaze (if using) until smooth. Melt bloomed gelatin; add to tomato mixture and blend. Season.
3. Assemble "Tomatoes": Fill tomato molds halfway with mousse. Place a frozen burrata sphere in the center. Top with more mousse, covering burrata. Smooth tops. Freeze solid (3-4 hours).
4. Tomato Gel Glaze: Combine tomato juice, agar-agar (or bloomed gelatin) in a saucepan. Add a drop of red food coloring if desired. If using agar, bring to boil, simmer 1 min. If gelatin, warm until dissolved. Cool slightly.
5. Glaze "Tomatoes": Unmold frozen "tomatoes." Dip into slightly cooled tomato gel. Chill to set.
6. Serve: Garnish with a tiny basil leaf as a "stem." Serve chilled, perhaps with a drizzle of good olive oil.

The Savory “Pear”

Yields: 6 "Pears" | Prep time: 1 hr + chilling/freezing | Cook time: 15 mins (for gel)

Ingredients:

• For Duck Confit Rillette:
  • 200g cooked duck confit leg meat, shredded, skin and bones removed
  • 2-3 tbsp duck fat, melted (from confit jar or rendered)
  • 1 tsp fresh thyme, finely chopped
  • 1 small shallot, very finely minced (optional)
  • 1 tsp powdered gelatin, bloomed in 1 tbsp cold water (optional, for firmer shape)
  • Salt and freshly ground black pepper
• For Pear Gel Center:
  • 1 ripe pear, peeled, cored, and diced
  • 50ml white wine or pear juice
  • 1 tbsp sugar (or to taste)
  • 1/2 tsp lemon juice
  • 1/2 tsp powdered gelatin, bloomed in 1 tbsp cold water
• For Finishing:
  • Green savory velvet spray (food grade)
  • 6 small walnut bread slices or crisps
  • Tiny clove or herb stem for "pear stalk"

Equipment:

• Pear-shaped silicone molds, small sphere molds (for gel)

Instructions:

1. Pear Gel Center: Simmer diced pear, wine/juice, sugar, and lemon juice for 10-15 mins until pear is very soft. Blend smooth. Stir in bloomed gelatin for pear gel until dissolved. Pour into small sphere molds and freeze until set.
2. Duck Rillette: In a bowl, combine shredded duck meat, melted duck fat, thyme, and minced shallot (if using). Season well. If using gelatin for firmness, melt it and mix thoroughly into the rillette.
3. Assemble "Pears": Press a layer of duck rillette into pear-shaped molds. Place a frozen pear gel sphere in the center. Cover with more rillette, pressing firmly to compact and shape. Smooth tops. Freeze solid (3-4 hours).
4. Finish: Unmold frozen "pears." Lightly spray with green velvet spray. Insert a tiny clove or herb stem into the top to mimic a pear stalk.
5. Serve: Place each "pear" on a small slice of walnut bread. Serve chilled.

The Mushroom “Mont Blanc”

Yields: 6 servings | Prep time: 1 hr + chilling | Cook time: 30 mins

Ingredients:

• For Chestnut-Mushroom Mousse:
  • 150g mixed mushrooms (e.g., cremini, shiitake), chopped
  • 100g cooked chestnuts (vacuum-packed or canned, unsweetened), roughly chopped
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp butter
  • 50ml heavy cream
  • 1 tsp soy sauce (or tamari)
  • 1.5 tsp powdered gelatin, bloomed in 2 tbsp cold water
  • Salt and pepper
• For Polenta Crisp Base:
  • 50g quick-cooking polenta
  • 200ml vegetable stock or water
  • 1 tbsp grated Parmesan cheese (optional)
  • Olive oil for frying
• Garnish:
  • Dusting of unsweetened cocoa powder or finely grated dried mushroom

Equipment:

• Piping bag with a Mont Blanc (multi-small hole) nozzle or a small star nozzle

Instructions:

1. Polenta Crisps: Cook polenta with stock/water as per package directions. Stir in Parmesan (if using). Spread thinly on a parchment-lined tray and chill until firm. Cut into 6 rounds (approx. 5-6cm). Pan-fry in a little olive oil until golden and crisp. Cool.
2. Mushroom-Chestnut Mousse: Sauté shallot and garlic in butter until soft. Add mushrooms, cook until browned and moisture has evaporated. Add chestnuts and soy sauce, cook for 2 mins. Transfer to a food processor. Add heavy cream, blend until very smooth. Melt bloomed gelatin; add to processor and blend briefly. Season. Chill mixture until it's thick enough to pipe but not fully set (about 30-60 mins).
3. Assemble "Mont Blanc": Transfer chilled mousse to a piping bag fitted with a Mont Blanc or small star nozzle. Pipe the mousse onto each polenta crisp base, starting from the edge and building up in a spiral or vermicelli-like strands to create a mountain peak shape.
4. Chill & Serve: Chill the assembled "Mont Blancs" for at least 30 minutes to firm up completely. Just before serving, lightly dust the peaks with cocoa powder or grated dried mushroom.

The “Apple” Garden

Yields: 6 "Apples" | Prep time: 45 mins + freezing | Cook time: 10 mins (for apple compote)

Ingredients:

• For Goat Cheese, Apple, Walnut Mousse:
  • 100g soft goat cheese (chèvre)
  • 50g cream cheese, softened
  • 1/2 small green apple (e.g., Granny Smith), peeled, cored, and finely diced
  • 25g walnuts, toasted and finely chopped
  • 1 tbsp honey or maple syrup (optional, to taste)
  • 1 tsp lemon juice
  • 1 tsp powdered gelatin, bloomed in 1 tbsp cold water
• For Green Apple Gelée Glaze:
  • 100ml clear apple juice
  • 1/2 tsp powdered gelatin (or 1 sheet), bloomed
  • Tiny drop of green food coloring
• Garnish:
  • Small fresh herb leaves (e.g., mint, apple mint) for "apple leaves"
  • Tiny sliver of dark chocolate or a clove for "stalk"

Equipment:

• Small apple-shaped silicone molds

Instructions:

1. Prepare Mousse Components: Toss diced apple with lemon juice.
2. Make Mousse: In a bowl, beat goat cheese and cream cheese until smooth. Stir in diced apple, chopped walnuts, and honey/maple syrup (if using). Melt bloomed gelatin; stir into the cheese mixture.
3. Mold "Apples": Spoon or pipe the mousse into apple-shaped molds. Smooth tops. Freeze solid (2-3 hours).
4. Green Apple Gelée: Gently warm apple juice. Stir in bloomed gelatin for gelée until dissolved. Add a tiny drop of green food coloring for a pale green tint. Cool to room temperature but still liquid.
5. Glaze "Apples": Unmold frozen "apples." Dip each into the cooled green apple gelée. Chill to set. Repeat if a thicker glaze is desired.
6. Garnish & Serve: Insert a small herb leaf into the top of each "apple" to resemble a leaf, and a tiny sliver of chocolate or a clove for the stalk. Serve chilled.

The “Fig” Fantasy

Yields: 6 "Figs" | Prep time: 1 hr + freezing | Cook time: 10 mins

Ingredients:

• For Artichoke Mousse:
  • 150g of shallow fried smoked artichoke, blended
  • 75g cream cheese, softened
  • 25ml heavy cream
  • 1 tsp Dijon mustard (optional)
  • 1 tsp powdered gelatin, bloomed in 1 tbsp cold water
  • Salt and pepper
• For Fig Balsamic Gelée Core:
  • 2 fresh figs, finely chopped (or 2 tbsp fig jam)
  • 25ml balsamic vinegar
  • 1 tbsp water
  • 1/2 tsp powdered gelatin, bloomed in 1 tbsp cold water
• For Finishing:
  • Deep purple savory velvet spray (food grade)

Equipment:

• Fig-shaped silicone molds (or small teardrop/oval molds), small sphere molds (for gelée)

Instructions:

1. Fig Balsamic Gelée: If using fresh figs, simmer chopped figs, balsamic vinegar, and water for 5-7 mins until figs are soft. Blend smooth (or use fig jam and warm with balsamic and water). Stir in bloomed gelatin for gelée until dissolved. Pour into small sphere molds and freeze until set.
2. Smoked Artichoke Mousse: Shallow fry and then blend chopped artichokes, cream cheese, heavy cream, and Dijon (if using) until smooth. Melt bloomed gelatin for mousse; add to processor and blend briefly. Season.
3. Assemble "Figs": Fill fig-shaped molds halfway with artichoke mousse. Place a frozen fig balsamic gelée sphere in the center. Top with more mousse, covering the gelée. Smooth tops. Freeze solid (3-4 hours).
4. Finish: Unmold frozen "figs." Lightly spray with deep purple velvet spray.
5. Serve: Serve chilled, perhaps with a thin slice of toasted brioche or a cheese crisp.

The “Cherry” Bombs

Yields: Approx. 12-15 "Cherries" | Prep time: 45 mins + freezing

Ingredients:

• For Savory Cherry Tomato & Basil Cream:
  • 150g ripe cherry tomatoes, halved
  • 50g cream cheese, softened
  • 1 tbsp fresh basil, finely chopped
  • 1/2 clove garlic, minced (optional)
  • 1 tsp olive oil
  • 1 tsp powdered gelatin, bloomed in 1 tbsp cold water
  • Salt and pepper
• For Tomato Gel Glaze:
  • 75ml clear tomato juice (or strained juice from cooked cherry tomatoes)
  • 1/2 tsp agar-agar powder (or 1/2 tsp gelatin, bloomed)
  • Red food coloring (good quality, for vibrant cherry red)
• Garnish:
  • Thin chive "stems" or actual cherry stems (cleaned)

Equipment:

• Small sphere silicone molds (approx. 2-2.5cm diameter)

Instructions:

1. Tomato-Basil Cream: Briefly sauté cherry tomatoes and garlic (if using) in olive oil for 2-3 mins until slightly softened. Transfer to a blender with cream cheese and basil. Blend until very smooth. Melt bloomed gelatin; add to blender and mix. Season well.
2. Mold Spheres: Pipe or spoon the tomato-basil cream into small sphere molds. Freeze solid (2-3 hours).
3. Tomato Gel Glaze: Combine tomato juice, agar-agar (or bloomed gelatin) in a saucepan. Add a few drops of red food coloring for a bright cherry red. If using agar, bring to boil, simmer 1 min. If gelatin, warm until dissolved. Cool slightly until it just begins to thicken.
4. Glaze "Cherries": Unmold frozen spheres. Dip each into the slightly cooled tomato gel. A skewer or toothpick can help. Chill to set. Repeat for a thicker, glossier coat.
5. Garnish & Serve: Carefully insert a short piece of chive or a cleaned cherry stem into each "cherry." Serve chilled.

The Cucumber “Roll”

Yields: Approx. 6-8 Slices | Prep time: 1 hr + chilling

Ingredients:

• For Striped Savory Sponge:
  • 3 large eggs, separated
  • 75g all-purpose flour, sifted
  • 50ml milk
  • 25g butter, melted
  • 1/2 tsp baking powder
  • Salt and white pepper to taste
  • 1 tbsp spinach powder or pale green food coloring (for light green base)
  • 1 tsp concentrated spinach paste or dark green food coloring (for stripes)
• For Smoked Mackerel Center:
  • 75g smoked mackerel fillet, skin and bones removed, flaked
  • 1 tbsp cream cheese or mayonnaise
  • 1/2 tsp horseradish (optional)
  • Pinch of black pepper
• For Garnish (Optional):
  • Tiny dollops of crème fraîche
  • Small sprigs of fresh dill

Equipment:

• Swiss roll tin or small baking sheet (e.g., 9x13 inch / 23x33 cm)
• Parchment paper
• Piping bag with a small plain nozzle (optional, for stripes)
• Mixing bowls, whisk, spatula

Instructions:

1. Prepare Smoked Mackerel Center: Gently mix flaked smoked mackerel with cream cheese/mayonnaise, horseradish (if using), and pepper. Set aside.
2. Prepare Sponge Batter Base: Preheat oven to 180°C (350°F). Line your baking sheet with parchment paper. Whisk egg yolks with melted butter and milk. In a separate bowl, sift flour and baking powder. Gradually add dry ingredients to wet ingredients, mixing until just combined. Season with salt and white pepper. In a clean bowl, beat egg whites until stiff peaks form. Gently fold one-third of the egg whites into the batter to lighten it, then fold in the remaining egg whites.
3. Color Batter & Create Stripes:
   • Divide out about 1/4 of the prepared batter into a separate bowl and mix it thoroughly with the dark green food coloring/spinach paste. If using a piping bag, transfer this dark green batter to it now.
   • Mix the light green food coloring/spinach powder into the larger portion of remaining batter until evenly colored.
4. Pipe Stripes & Bake Sponge: On the parchment-lined baking sheet, pipe (or carefully spoon and spread) thin, longitudinal dark green stripes, spacing them as desired to mimic a cucumber. Carefully pour or spread the light green batter evenly over and around the dark green stripes, trying not to smudge them too much. Bake for 10-12 minutes, or until the sponge is just set and springs back when touched. Do not overbake.
5. Roll & Cool Sponge: While the sponge is still warm, quickly invert it onto another piece of parchment paper lightly dusted with flour. Carefully peel off the parchment paper it was baked on (this side with the stripes will be the exterior of your roll). Trim any crisp edges if necessary. Starting from one of the shorter ends, tightly roll up the warm sponge with the new parchment paper inside. Let it cool in this rolled shape for at least 20-30 minutes.
6. Fill & Re-roll: Carefully unroll the cooled sponge. Spread the prepared Smoked Mackerel Center mixture evenly over the inside surface of the sponge, leaving a small border (about 1-2cm) along the edges. Tightly re-roll the sponge, this time without the parchment paper inside, ensuring the filling is snugly encased.
7. Chill, Slice & Serve: Wrap the completed roll securely in cling film. Chill in the refrigerator for at least 1-2 hours. To serve, unwrap and use a sharp serrated knife to slice the roll into individual portions (about 1.5-2cm thick). Arrange slices on a plate. If desired, garnish with tiny dollops of crème fraîche or small sprigs of fresh dill. Serve chilled.

The “Avocado” Dream

Yields: 6 "Avocado Halves" | Prep time: 1 hr + freezing

Ingredients:

• For Avocado-Lime Mousse:
  • 1 large ripe avocado, mashed
  • 75g cream cheese, softened
  • 1-2 tbsp fresh lime juice (to taste and prevent browning)
  • 1/2 clove garlic, minced (optional)
  • 1.5 tsp powdered gelatin, bloomed in 2 tbsp cold water
  • Salt and pepper
• For Creamy Crab Salad Core:
  • 100g cooked crab meat (fresh or good quality canned, drained)
  • 1-2 tbsp mayonnaise
  • 1 tsp lemon juice
  • 1 tsp chopped chives or parsley
  • Pinch of cayenne pepper (optional)
  • Salt and pepper
• For Finishing:
  • Green savory velvet spray (food grade, varying shades if possible for realism)
  • Black sesame seeds (for "avocado pit" illusion if making whole, or just for garnish)

Equipment:

• Avocado-half shaped silicone molds

Instructions:

1. Crab Salad: Gently mix crab meat, mayonnaise, lemon juice, chives/parsley, and cayenne (if using). Season.
2. Avocado-Lime Mousse: Blend mashed avocado, cream cheese, lime juice, and garlic (if using) until very smooth. Melt bloomed gelatin; add to avocado mixture and blend. Season well. Work quickly as avocado can brown.
3. Assemble "Avocado Halves":
   • Fill avocado-half molds about two-thirds full with the avocado mousse.
   • Create a well in the center (where the pit would be).
   • Fill the well with the crab salad.
   • If desired, top with a thin layer more of avocado mousse to encase the crab, or leave crab slightly exposed. Smooth the surface.
4. Freeze: Freeze for at least 3-4 hours, or until completely solid.
5. Finish: Unmold frozen "avocado halves." Lightly spray with green velvet spray. If you want to create the illusion of the dark area where a pit was, you can carefully press a few black sesame seeds into the crab salad area before serving, or use a darker shade of velvet spray very lightly in the cavity.
6. Serve: Serve chilled, perhaps with a few tortilla crisps or a light salad.

The “Onion” Layers

Yields: 6 "Onions" | Prep time: 1.5 hrs + freezing | Cook time: 45 mins

Ingredients:

• For Caramelized Onion Mousse:
  • 2 large yellow onions, thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 50ml vegetable stock or white wine
  • 75g cream cheese, softened
  • 1.5 tsp powdered gelatin, bloomed in 2 tbsp cold water
  • Salt and pepper
• For Savory Cheese Center:
  • 50g sharp cheddar or Gruyère cheese, grated
  • 1 tbsp cream cheese, softened
  • Pinch of paprika
• For Garnish:
  • Crispy fried onion rings

Equipment:

• Small onion-shaped or dome silicone molds, small sphere molds (for cheese center)

Instructions:

1. Caramelize Onions: Heat olive oil and butter in a large pan over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, for 30-40 minutes until deeply golden brown and sweet. Deglaze pan with stock/wine, scraping up any browned bits. Cook until liquid reduces. Cool slightly.
2. Cheese Center: Mix grated cheese, 1 tbsp cream cheese, and paprika. Roll into 6 small balls and freeze briefly until firm.
3. Onion Mousse: Blend caramelized onions with 75g cream cheese in a food processor until smooth. Melt bloomed gelatin; add to processor and blend. Season.
4. Assemble "Onions": Fill onion/dome molds halfway with onion mousse. Place a frozen cheese ball in the center. Top with more mousse, covering cheese. Smooth. Freeze solid (3-4 hours).
5. Serve: Unmold frozen "onions." Garnish each with a small crispy fried onion ring on top or alongside. Serve chilled or at cool room temperature.

The “Pumpkin” Patch

Yields: 6-8 Mini "Pumpkins" | Prep time: 1 hr + freezing | Cook time: 30 mins

Ingredients:

• For Roasted Pumpkin Mousse:
  • 300g pumpkin or butternut squash, peeled, seeded, and cubed
  • 1 tbsp olive oil
  • 2-3 fresh sage leaves, finely chopped (plus extra for garnish)
  • 25g Pecorino Romano cheese, finely grated
  • 50ml heavy cream
  • 1.5 tsp powdered gelatin, bloomed in 2 tbsp cold water
  • Salt, pepper, and a pinch of nutmeg
• For Finishing:
  • Orange savory velvet spray (food grade)
  • Small, thin pretzel sticks or herb stems for "pumpkin stalks"

Equipment:

• Mini pumpkin-shaped silicone molds

Instructions:

1. Roast Pumpkin: Preheat oven to 200°C (400°F). Toss pumpkin/squash cubes with olive oil, chopped sage, salt, pepper, and nutmeg. Roast for 20-25 mins until very tender. Cool slightly.
2. Pumpkin Mousse: Blend roasted pumpkin, grated Pecorino, and heavy cream in a food processor until very smooth. Melt bloomed gelatin; add to processor and blend. Season to taste.
3. Mold "Pumpkins": Spoon or pipe the mousse into mini pumpkin-shaped molds, creating the characteristic ridges if the mold allows. Smooth tops. Freeze solid (3-4 hours).
4. Finish: Unmold frozen "pumpkins." Lightly spray with orange velvet spray. Insert a small piece of pretzel stick or herb stem into the top for a stalk.
5. Serve: Garnish with a tiny sage leaf pan-fried in butter. Serve chilled.

Cauliflower Steak Cake

Yields: 4-6 Slices | Prep time: 1 hr + chilling | Cook time: 40 mins

Ingredients:

• For Cauliflower Mousse:
  • 1 medium head cauliflower, cut into florets
  • 100ml heavy cream
  • 25g butter
  • 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
  • Salt, white pepper, pinch of nutmeg
• For Spiced Lentil Purée:
  • 100g red lentils, rinsed
  • 300ml vegetable stock
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 tsp curry powder (or to taste)
  • 1/2 tsp ground cumin
  • 1 tbsp olive oil
  • Salt and pepper

Equipment:

• Small loaf pan (approx. 15x8cm or 6x3 inch) or terrine mold, lined with plastic wrap

Instructions:

1. Spiced Lentil Purée: Sauté onion and garlic in olive oil until soft. Add curry powder and cumin, cook 1 min. Add rinsed lentils and stock. Bring to simmer, cook 15-20 mins until lentils are very soft and liquid is absorbed. Blend until smooth. Season. Cool.
2. Cauliflower Mousse: Steam or boil cauliflower florets until very tender. Drain well. Blend in a food processor with butter and heavy cream until completely smooth. Melt bloomed gelatin; add to processor and blend. Season with salt, white pepper, and nutmeg.
3. Assemble "Cake":
   • Spread half the cauliflower mousse into the lined loaf pan.
   • Carefully spread the spiced lentil purée over the cauliflower layer.
   • Top with the remaining cauliflower mousse, smoothing the surface.
4. Chill: Cover and refrigerate for at least 4-6 hours, or overnight, until completely firm.
5. Serve: Unmold the "cake" onto a cutting board. Slice thickly with a hot knife. To serve warm (optional): carefully pan-sear slices in a little butter or olive oil for 1-2 minutes per side until heated through and lightly golden. Serve immediately.

Beetroot Wellington

Yields: 6-8 slices | Prep time: 1 hr + chilling | Cook time: 45-55 mins

Ingredients:

• 1 sheet (approx. 320g) all-butter puff pastry, thawed if frozen (plus extra for lattice if needed, or use trimmings)
• 3-4 medium cooked beetroots (not pickled), sliced about 0.5cm thick
• 200g spinach, wilted and squeezed very dry
• For Mushroom Cream: 100g mushrooms, finely chopped; 1 small shallot, finely chopped; 1 clove garlic, minced; 1 tbsp butter; 50ml heavy cream; 25g soft goat cheese or cream cheese (optional); 1 tsp fresh thyme, finely chopped
• For Thin Crepes (makes 2-3): 50g all-purpose flour; 1 medium egg; 100ml milk; Pinch of salt; Small knob of butter for cooking
• Salt and pepper to taste for all layers
• 1 egg, beaten (for egg wash)

Equipment:

• Round pie dish (approx. 9-inch / 23cm diameter)
• Baking sheet (to place pie dish on, optional)
• Parchment paper
• Small non-stick frying pan (for crepes)
• Food processor or blender (for mushroom cream)
• Rolling pin, pastry brush

Instructions:

1. Prepare Filling Components: First, season beetroot slices with salt and pepper. Second, mix wilted spinach with salt, pepper, and a pinch of fresh dill or thyme if desired. Third, prepare the Mushroom Cream: Heat 1 tbsp butter in a pan. Sauté shallot and garlic until soft. Add finely chopped mushrooms and cook until moisture evaporates and mushrooms are browned. Transfer to a food processor. Add heavy cream, (optional) goat cheese/cream cheese, and fresh thyme. Blend until smooth. Season well with salt and pepper. Let cool. Fourth, prepare the Crepes: Whisk flour and salt. Make a well, crack in egg, and gradually whisk in milk to form a smooth, thin batter. Lightly butter a small non-stick frying pan. Pour in a thin layer of batter, swirl to coat, and cook for 1-2 minutes per side until lightly golden. Repeat to make 2-3 thin crepes. Set aside.
2. Prepare Pastry & Preheat Oven: Preheat oven to 200°C (400°F). Roll out the puff pastry sheet. Cut a circle large enough to line your pie dish, pressing it gently into the base and up the sides. Trim any excess. From the remaining pastry (or an extra sheet), cut strips for the lattice top.
3. Assemble Pie: Place one crepe at the bottom of the pastry-lined pie dish. Spread a layer of the mushroom cream over the crepe. Arrange a layer of the seasoned spinach over the mushroom cream. Carefully arrange the seasoned beetroot slices over the spinach, ensuring a good coverage to give the "cherry pie filling" look. (Optional: if your pie dish is deep enough and you have enough filling, you can repeat with another crepe and layers, but one set of layers is usually sufficient). Weave the pastry strips over the top of the filling to create a lattice pattern. Trim and crimp the edges to seal the lattice to the base pastry.
4. Bake Pie: Brush the lattice top and pastry edges thoroughly with beaten egg wash. Place the pie dish on a baking sheet (to catch any drips) and bake for 20 minutes. Then, reduce oven temperature to 180°C (350°F) and bake for another 25-35 minutes, or until the pastry is deeply golden brown, puffed, and cooked through, and the filling is hot. If the pastry starts to brown too quickly, you can loosely tent it with foil.
5. Rest & Serve: Let the "Beetroot Cherry Pie Illusion" rest for at least 10-15 minutes before slicing. This allows the filling to set slightly and makes it easier to cut clean slices. Slice into wedges with a sharp serrated knife. Serve warm.

Lamb Pavé

Yields: 4-6 servings | Prep time: 1 hr + overnight pressing | Cook time: 3-4 hrs (braising)

Ingredients:

• 1kg boneless lamb shoulder, trimmed of excess fat
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 head garlic, halved horizontally (plus 4-5 cloves for purée)
• 500ml red wine
• 500ml lamb or beef stock
• 2 sprigs rosemary, 2 sprigs thyme
• 2 tbsp olive oil
• 200g spinach, wilted and squeezed dry
• Salt and freshly ground black pepper

Equipment:

• Terrine mold or small loaf pan (approx. 20x10cm), heavy weights

Instructions:

1. Roast Garlic for Purée: Drizzle cut side of garlic head half with olive oil, wrap in foil. Roast at 200°C (400°F) for 30-40 mins until soft. Squeeze out roasted cloves for purée later. Mash with a fork, season.
2. Braise Lamb: Season lamb shoulder well. Sear in olive oil in a large ovenproof pot until browned on all sides. Remove lamb. Add onion, carrots, celery to pot; cook 5-7 mins until softened. Add halved garlic head, herbs, red wine; bring to simmer and reduce by half. Return lamb to pot. Add stock to mostly cover lamb. Bring to simmer, cover, and braise in oven at 150°C (300°F) for 3-4 hours, or until fork tender.
3. Prepare Lamb for Pressing: Remove lamb from braising liquid (reserve liquid for sauce). Let cool slightly. Shred the lamb meat, discarding any remaining fat or sinew. Season shredded lamb.
4. Assemble Pavé: Line terrine mold/loaf pan with plastic wrap, leaving overhang. Layer half the shredded lamb, pressing down firmly. Spread roasted garlic purée over lamb. Layer wilted spinach. Top with remaining lamb, pressing very firmly.
5. Press: Fold over plastic wrap. Place a piece of cardboard cut to fit on top, then add heavy weights (e.g., cans). Refrigerate overnight or for at least 8 hours.
6. Serve: Unmold pavé. Slice thickly. To serve, pan-sear slices in a little oil or butter until golden and heated through. Serve with a sauce made from reduced braising liquid.

Potato Millefeuille

Yields: 4-6 servings | Prep time: 30 mins + chilling | Cook time: 1-1.5 hrs (baking) + 10 mins (frying)

Ingredients:

• 1kg waxy potatoes (e.g., Yukon Gold, Maris Piper), peeled
• 100g unsalted butter, melted (clarified butter is even better)
• 2-3 sprigs fresh thyme (leaves picked)
• 2 cloves garlic, thinly sliced (optional)
• Salt and freshly ground black pepper
• Vegetable oil for pan-frying

Equipment:

• Mandoline slicer, loaf pan (approx. 20x10cm), parchment paper

Instructions:

1. Slice Potatoes: Using a mandoline, slice potatoes very thinly (about 1-2mm). Keep slices in cold water to prevent browning until ready to use, then pat dry thoroughly.
2. Layer Potatoes: Preheat oven to 160°C (320°F). Line loaf pan with parchment paper, leaving overhang. Brush bottom with melted butter. Arrange a layer of potato slices, slightly overlapping, in the pan. Brush with butter, sprinkle with salt, pepper, thyme leaves, and garlic (if using). Repeat layering until all potatoes are used, pressing down firmly with each layer. Finish with a layer of butter.
3. Bake: Cover the top with parchment paper, then foil. Place a weight on top (another smaller loaf pan filled with pie weights or dried beans). Bake for 1-1.5 hours, or until potatoes are completely tender when pierced with a knife.
4. Chill & Press: Remove foil and top parchment. Let cool slightly, then place weights back on top and refrigerate for at least 4 hours, or preferably overnight, to compress.
5. Fry to Serve: Unmold the pressed potato block. Trim edges if desired. Slice into desired portions (rectangles or squares, about 2-3cm thick). Heat a thin layer of vegetable oil in a non-stick pan over medium-high heat. Pan-fry potato millefeuille slices for 3-5 minutes per side, until deeply golden brown and crispy. Drain on paper towels. Season with a little more salt. Serve immediately.

Ratatouille Opera

Yields: 6-8 slices | Prep time: 1.5 hrs + chilling | Cook time: 45 mins

Ingredients:

• 1 medium eggplant, sliced 0.5cm thick lengthwise
• 2 medium zucchini, sliced 0.5cm thick lengthwise
• 2 bell peppers (1 red, 1 yellow), roasted, peeled, seeded, and cut into wide strips
• 150g soft goat cheese (or herbed cream cheese)
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh thyme leaves
• 2 cloves garlic, minced
• Olive oil
• Salt and freshly ground black pepper
• Optional: Balsamic glaze for drizzling

Equipment:

• Baking sheets, terrine mold or loaf pan (approx. 20x10cm), lined with plastic wrap

Instructions:

1. Roast/Grill Vegetables: Preheat oven to 200°C (400°F) or prepare a grill. Toss eggplant and zucchini slices with olive oil, salt, pepper, and half the thyme and garlic. Roast or grill until tender and slightly charred (eggplant might take longer). Let cool. Bell peppers should already be roasted and prepped.
2. Prepare Cheese Layer: Mix goat cheese with remaining thyme, basil, garlic, salt, and pepper.
3. Assemble Opera: In the plastic-wrap-lined terrine mold, begin layering:
   • Start with a layer of eggplant slices, slightly overlapping.
   • Spread a thin layer of the herbed goat cheese.
   • Add a layer of zucchini slices.
   • Add a layer of red bell pepper strips.
   • Spread another thin layer of goat cheese.
   • Add a layer of yellow bell pepper strips.
   • Continue layering, pressing down gently with each layer, until all ingredients are used or mold is full. Aim for distinct, colorful layers. Finish with a vegetable layer.
4. Chill & Press: Fold over plastic wrap. Place a weight on top. Refrigerate for at least 4-6 hours, or overnight, to allow flavors to meld and the "cake" to set.
5. Serve: Unmold the Ratatouille Opera. Slice into neat squares or rectangles using a sharp knife. Serve chilled or at room temperature. Drizzle with balsamic glaze if desired.

The “Sunny Side Up”

Yields: 6 servings | Prep time: 30 mins + chilling | Cook time: 10 mins

Ingredients:

• For White Chocolate Panna Cotta ("Egg White"):
  • 200ml heavy cream
  • 50ml whole milk
  • 50g good quality white chocolate, chopped
  • 25g granulated sugar
  • 1 tsp vanilla extract
  • 1.5 tsp powdered gelatin (or 3 sheets), bloomed in 2 tbsp cold water
• For Mango Purée ("Yolk"):
  • 1 ripe mango, peeled and flesh diced (or 100g mango purée)
  • 1 tbsp lime juice
  • 1 tsp sugar (optional, to taste)
  • 1/2 tsp powdered gelatin (or 1 sheet), bloomed in 1 tbsp cold water (optional, for firmer yolk)
• For Biscuit "Toast":
  • 6 rectangular shortbread biscuits or other plain, firm biscuits

Equipment:

• Small round molds (approx. 7-8cm diameter, shallow) or ramekins for panna cotta, small sphere molds (2-3cm) for yolk.

Instructions:

1. Mango "Yolk": Blend mango flesh with lime juice and sugar (if using) until smooth. If using gelatin for a firmer yolk, warm a small portion of purée, stir in bloomed gelatin until dissolved, then mix back into remaining purée. Pour into small sphere molds and chill or freeze until set.
2. White Chocolate Panna Cotta: In a saucepan, heat cream, milk, and sugar until just simmering. Remove from heat. Add chopped white chocolate; let sit for 2 minutes, then whisk until smooth. Stir in vanilla extract. Melt bloomed gelatin for panna cotta; whisk into the warm cream mixture until fully dissolved.
3. Assemble "Egg":
   • Pour a thin layer of white chocolate panna cotta into the round molds/ramekins. Let it set slightly in the fridge (about 20-30 mins) until it just begins to firm up but is not fully set.
   • Carefully place a set mango "yolk" sphere in the center of each panna cotta.
   • Gently pour remaining panna cotta mixture around and slightly over the yolk to mimic an egg white spreading. Avoid completely covering the yolk if possible, or ensure it stays centered.
4. Chill: Refrigerate for at least 4 hours, or until panna cotta is fully set.
5. Serve: Carefully unmold panna cotta "eggs" (you may need to briefly dip molds in warm water). Place each onto a shortbread biscuit "toast." Serve immediately.

The “Burger” Cake

Yields: 6 mini "burgers" | Prep time: 1.5 hrs + chilling | Cook time: 20 mins

Ingredients:

• For Chocolate Sponge "Bun":
  • 2 large eggs
  • 60g granulated sugar
  • 40g all-purpose flour
  • 15g cocoa powder
  • 1/2 tsp baking powder
  • Pinch of salt
  • Sesame seeds for topping (optional)
• For Chocolate Fudge "Patty":
  • 100g dark chocolate (at least 70%), chopped
  • 50g unsalted butter
  • 25g powdered sugar
  • 1 tbsp heavy cream
• For Strawberry Jelly "Ketchup":
  • 100g fresh or frozen strawberries, puréed and strained
  • 25g granulated sugar
  • 1 tsp lemon juice
  • 1 tsp powdered gelatin, bloomed in 1 tbsp cold water
• For Green Marzipan "Lettuce":
  • 50g marzipan
  • Green food coloring gel
• Optional "Cheese": Thin slice of yellow modeling chocolate or orange-tinted white chocolate.

Equipment:

• Round cookie cutters (approx. 6-7cm for bun, 5cm for patty), baking sheet, piping bag

Instructions:

1. Chocolate Sponge "Bun": Preheat oven to 180°C (350°F). Whisk eggs and sugar until pale and fluffy. Sift in flour, cocoa, baking powder, salt; gently fold. Spread thinly on a lined baking sheet. Bake 8-10 mins. Cool. Cut out 12 rounds for bun tops/bottoms. Sprinkle tops with sesame seeds if using.
2. Chocolate Fudge "Patty": Melt dark chocolate and butter together. Stir in powdered sugar and cream until smooth. Chill until firm enough to handle. Roll out between parchment paper and cut 6 rounds slightly smaller than buns. Or, pipe into patty shapes.
3. Strawberry "Ketchup": Warm strawberry purée, sugar, lemon juice. Stir in bloomed gelatin until dissolved. Chill until just starting to set but still spreadable/pipeable.
4. Marzipan "Lettuce": Knead green food coloring into marzipan. Roll out thinly. Cut or tear into lettuce-like frilly shapes.
5. Assemble "Burgers":
   • Place a sponge "bun bottom."
   • Add a chocolate fudge "patty."
   • If using "cheese", add a slice now.
   • Pipe or spread some strawberry "ketchup."
   • Arrange marzipan "lettuce."
   • Top with a sponge "bun top."
6. Serve: Chill briefly before serving if desired. Can be served with "fries" made from fried sweet pastry or cookies.

The “Sushi Platter”

Yields: Approx. 12-16 pieces | Prep time: 1 hr + chilling | Cook time: 10 mins

Ingredients:

• For Rice Crispy "Rice":
  • 50g unsalted butter
  • 200g marshmallows
  • 150g rice crispies cereal
• For Coconut Cream Topping:
  • 100ml thick coconut cream (from the top of a chilled can of full-fat coconut milk)
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract
• For Mango "Sashimi":
  • 1 ripe mango, peeled and thinly sliced into "sashimi" shapes
• For "Nori":
  • Black sesame seeds, lightly toasted OR fruit leather (dark color like grape or berry), cut into thin strips.
• Optional "Soy Sauce": Chocolate syrup or date syrup in a small dipping bowl.
• Optional "Wasabi & Ginger": Green-tinted marzipan or frosting for wasabi, thinly sliced candied ginger.

Equipment:

• 9x9 inch square pan or similar, lined with parchment paper

Instructions:

1. Rice Crispy "Rice": Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted and smooth. Remove from heat. Add rice crispies cereal and stir until well coated. Press mixture firmly and evenly into the lined pan. Let cool and set (about 30 mins, or quicker in fridge).
2. Coconut Cream: Whisk thick coconut cream with powdered sugar and vanilla until smooth and slightly thickened. Chill.
3. Shape "Sushi Rice": Once set, turn out the rice crispy slab onto a cutting board. Cut into small rectangular or oval "nigiri" shapes. You can lightly wet your hands or a knife to prevent sticking.
4. Assemble "Sushi":
   • Spread or pipe a small amount of coconut cream on top of each rice crispy "rice" piece.
   • Place a slice of mango "sashimi" on top of the coconut cream.
   • If making "maki" rolls: Form rice crispies into small logs, wrap a strip of fruit leather "nori" around the middle. Top with coconut cream and a small piece of mango.
   • For "gunkanmaki": Form an oval rice base, wrap with fruit leather "nori" to create a wall, fill with finely diced mango mixed with coconut cream.
   • Sprinkle with black sesame seeds or wrap with fruit leather "nori" strips as desired.
5. Serve: Arrange "sushi" on a platter. Serve with optional "soy sauce," "wasabi," and "ginger." Best served soon after assembling.

Kombucha Spritz

Yields: 1 serving

Ingredients:

• 90ml (3 oz) Prosecco, chilled
• 60ml (2 oz) Aperol
• 30ml (1 oz) plain or citrus-flavored kombucha, chilled
• Orange slice or twist, for garnish
• Ice cubes

Instructions:

1. Fill a large wine glass or spritz glass with ice cubes.
2. Add Aperol.
3. Pour in Prosecco.
4. Top with kombucha.
5. Gently stir to combine.
6. Garnish with an orange slice or twist. Serve immediately.

Berry Kombucha Mojito

Yields: 1 serving

Ingredients:

• 60ml (2 oz) white rum
• 90ml (3 oz) berry-flavored or plain kombucha, chilled
• 1/2 lime, cut into wedges
• 8-10 fresh mint leaves
• Handful of mixed berries (e.g., raspberries, blueberries, blackberries)
• 1-2 tsp sugar or simple syrup (optional, to taste)
• Crushed ice
• Mint sprig and extra berries for garnish

Instructions:

1. In a sturdy highball glass, gently muddle the lime wedges, mint leaves, mixed berries, and sugar (if using). Don't over-muddle the mint.
2. Fill the glass with crushed ice.
3. Add white rum.
4. Top with kombucha.
5. Gently stir from the bottom up to combine ingredients.
6. Garnish with a mint sprig and a few extra berries. Serve immediately.

Spicy Ginger Mule

Yields: 1 serving

Ingredients:

• 60ml (2 oz) vodka
• 120ml (4 oz) ginger-flavored kombucha, chilled
• 15ml (0.5 oz) fresh lime juice
• 5-10ml (0.25-0.5 oz) chili syrup (adjust to spice preference)*
• Ice cubes
• Lime wedge and thin jalapeño slice for garnish (optional)

*To make chili syrup: Simmer 100ml water, 100g sugar, and 1-2 sliced red chilies (seeds removed for less heat) for 5-10 mins. Strain and cool.

Instructions:

1. Fill a copper mug or highball glass with ice cubes.
2. Add vodka, lime juice, and chili syrup.
3. Top with ginger kombucha.
4. Gently stir to combine.
5. Garnish with a lime wedge and a jalapeño slice, if desired. Serve immediately.

Whiskey Sour Kombucha

Yields: 1 serving

Ingredients:

• 60ml (2 oz) bourbon or rye whiskey
• 30ml (1 oz) fresh lemon juice
• 15ml (0.5 oz) honey syrup (equal parts honey and hot water, stirred until dissolved and cooled)
• 60ml (2 oz) plain or lemon-ginger kombucha, chilled
• Optional: 1 egg white (for froth)
• Ice cubes
• Lemon twist and cherry for garnish

Instructions:

1. If using egg white: Combine whiskey, lemon juice, honey syrup, and egg white in a shaker. Dry shake (without ice) vigorously for 15-20 seconds.
2. Add ice to the shaker. Add kombucha. Shake again briefly until well-chilled (about 10 seconds). (If not using egg white, combine whiskey, lemon juice, honey syrup, and kombucha in shaker with ice and shake well).
3. Strain into a chilled coupe or rocks glass filled with fresh ice (if serving on the rocks).
4. Garnish with a lemon twist and a cherry. Serve immediately.

Mezcal & Hibiscus Fizz

Yields: 1 serving

Ingredients:

• 60ml (2 oz) mezcal
• 90ml (3 oz) hibiscus-flavored kombucha, chilled
• 15ml (0.5 oz) fresh lime juice
• 10ml (0.25 oz) agave nectar (adjust to taste)
• Ice cubes
• Lime wheel or dried hibiscus flower for garnish
• Optional: Pinch of smoked salt for rim

Instructions:

1. Optional: Rim a chilled Collins glass or coupe with smoked salt.
2. Fill a shaker with ice. Add mezcal, lime juice, and agave nectar.
3. Shake well until chilled.
4. Strain into the prepared glass filled with fresh ice (if using Collins glass).
5. Top with hibiscus kombucha.
6. Garnish with a lime wheel or a dried hibiscus flower. Serve immediately.

Gin-Kombu Collins

Yields: 1 serving

Ingredients:

• 60ml (2 oz) London Dry Gin
• 30ml (1 oz) fresh lemon juice
• 15ml (0.5 oz) simple syrup (equal parts sugar and water, heated until dissolved, then cooled)
• 90ml (3 oz) plain or lemon-flavored kombucha, chilled
• 1 small sprig of fresh rosemary
• Ice cubes
• Lemon slice and extra rosemary sprig for garnish

Instructions:

1. In a shaker, gently muddle the small rosemary sprig with simple syrup (just to release oils, don't shred).
2. Add gin, lemon juice, and ice to the shaker.
3. Shake well until chilled.
4. Double strain (through shaker strainer and a fine-mesh sieve to remove rosemary bits) into a Collins glass filled with fresh ice.
5. Top with kombucha.
6. Garnish with a lemon slice and a fresh rosemary sprig. Serve immediately.

Dark & Stormy Kombucha

Yields: 1 serving

Ingredients:

• 60ml (2 oz) dark rum (Gosling's Black Seal is traditional for a Dark 'n Stormy)
• 120ml (4 oz) ginger-flavored kombucha (preferably a spicy one), chilled
• 15ml (0.5 oz) fresh lime juice (optional, but brightens it)
• Ice cubes
• Lime wedge for garnish

Instructions:

1. Fill a highball glass with ice cubes.
2. Add dark rum and lime juice (if using).
3. Slowly top with ginger kombucha to create a layered effect (rum at bottom, kombucha on top).
4. Garnish with a lime wedge. Serve immediately (can be gently stirred by the drinker if desired).

Virgin Kombucha Mojito

Yields: 1 serving

Ingredients:

• 150-180ml (5-6 oz) berry-flavored or plain kombucha, chilled
• 1/2 lime, cut into wedges
• 8-10 fresh mint leaves
• Handful of mixed berries (e.g., raspberries, blueberries)
• 1-2 tsp sugar or simple syrup (optional, to taste)
• Crushed ice
• Mint sprig and extra berries for garnish

Instructions:

1. In a sturdy highball glass, gently muddle the lime wedges, mint leaves, mixed berries, and sugar (if using).
2. Fill the glass with crushed ice.
3. Top with kombucha.
4. Gently stir from the bottom up.
5. Garnish with a mint sprig and a few extra berries. Serve immediately.

Tropical Sunrise

Yields: 1 serving

Ingredients:

• 120ml (4 oz) passionfruit-flavored kombucha, chilled
• 60ml (2 oz) fresh pineapple juice
• 15ml (0.5 oz) fresh lime juice
• Optional: 10ml (0.25 oz) grenadine for a "sunrise" effect
• Ice cubes
• Pineapple wedge and cherry for garnish

Instructions:

1. Fill a tall glass with ice cubes.
2. Add pineapple juice and lime juice.
3. Slowly pour in the passionfruit kombucha.
4. If using grenadine, slowly drizzle it down the side of the glass; it will sink to the bottom creating a layered effect. Do not stir if layering.
5. Garnish with a pineapple wedge and a cherry. Serve immediately.

Citrus Garden

Yields: 1 serving

Ingredients:

• 150-180ml (5-6 oz) citrus-flavored kombucha (e.g., lemon, orange, grapefruit), chilled
• 2-3 thin slices of fresh orange
• 1 small sprig of fresh rosemary
• Optional: 10ml (0.25 oz) elderflower syrup or agave for sweetness
• Ice cubes
• Orange twist and rosemary sprig for garnish

Instructions:

1. In a wine glass or highball glass, gently press the rosemary sprig and orange slices with a muddler or back of a spoon to release their oils and juice. Add elderflower/agave if using.
2. Fill the glass with ice cubes.
3. Top with citrus kombucha.
4. Gently stir to combine.
5. Garnish with an orange twist and an extra rosemary sprig. Serve immediately.