03 Jul
1
4700
Vicky's whipped up this tasty gin baba to showcase the fabulous Formaflex moulds from Pavoni Italia. The baba itself is made with the Savarin Formaflex mould, and the white chocolate rose with the Ro..
25 Jun
0
1705
Have you tried our gamtae powder yet? Gamtae is a naturally-grown and hand-cultivated seaweed which is both delicious and highly nutritious. In this crab tart we've used it to give the pastry a subtl..
01 Jun
0
2728
When we're looking at vegetarian and vegan alternatives to gelatine it's important to focus on texture and mouthfeel as well as taste and ease-of-use. That's why we often find that different recipes ..
15 May
0
2672
Rupert's made these fabulous little vegan sushi rolls, wrapped in our popular vegetable sheets and topped with some intensely-flavoured caviar pearls.
The caviar pearls are very simple to make if you ..
17 Apr
0
1859
It's wild garlic season so why not pop down to the local woods for a bit of foraging? Rupert's been doing just that and he's used some to make this lovely wild garlic butter. It's fully vegan and plan..
19 Jan
0
6277
We all love a sticky toffee pudding - especially at this time of the year, and especially when it's swimming in toffee caramel sauce! Here's an egg-free recipe for sticky toffee pudding which uses our..
06 Jan
0
3600
This dish is based around layering different textures of vegetables between crispy fried vegetable sheets. We've used MSK Strukture with an aubergine puree to add strength to the bottom layers of the..
03 Jan
0
2236
This completely plant based dish is really easy to make, full of flavour and great texture, and as a bonus it's fine to freeze. It uses our vegetable binding agent, MSK Strukture, to make sausage sli..
14 Nov
0
2706
Our mulled wine flavour drops are the essence of Christmas! We've used them here in both a ganache and a cherry jelly to make these wonderful little Christmas chocolate baubles.
Mulled wine Ganache
..
09 Nov
0
1679
These delightful little choux bun Christmas parcels are cooked in the Pavoni Cookmatic with the optional Cube Choux Plate to give them the unique Christmas Present shape. Each choux is brushed with r..
07 Nov
0
1537
These mince pies are topped with a heat stable brandy and vanilla cream. The cream can be served warm or cold and it will hold its shape. It can also be piped onto warm mince pies and it won’t run off..
03 Nov
0
1750
These impressive desserts are made using the Candle Moulds from Pavoni Italia to create the chocolate shell and flame, which hides a rice pudding with fig poached in mulled wine, a mulled wine panna c..
01 Nov
0
1805
We made this Chocolate Orange Santa Claus Mousse using the Pavoni Santa Claus silicone mould. The mousse is wrapped around a delicious sphere of spiced speculoos ganache containing a ball of orange m..
31 Oct
0
2318
The combination of the warm soup and the light ice cream in this seasonal dish makes a great contrast. The pumpkin seed ice cream is frozen into our Pomodoro Mould to get the mini pumpkin shape, then..
15 Oct
1
4492
Using our tuile sugar and the beautiful silicone tuile moulds from Silikomart and Pavoni you can easily make these delicate and delicious leaf tuiles in no time at all.
Just brush the tuile sugar over..