Ingredients

• 200 grams of Silvia Powder (Dawn)
• 100 grams of Cassis juice

Steps

1.  Add the juice and Silvia Powder to the mixing bowl 
2. Turn on mixer on low to prevent dusting 
3. Mix on the highest setting for 10 minutes until the mass is fluffy 
4. Put the mass in a piping bag 
5. Pipe dots with a diameter of approximately 4 cm 
6. Freeze the stamp in liquid nitrogen. Tip: the stamp is cold enough when the nitrogen stops bubbling 
7. Carefully press the stamp onto the meringue to put the pattern in the meringue
8. Dry the meringue in the oven for 2 hours at 90 degrees

Ingredients

• 110 grams of sugar 
• 100 grams or water
• 250 grams of dark chocolate
• 500 grams of whipped cream

Steps

1. Put the sugar and water in a saucepan and bring to a boil
2. Put the chocolate in a bowl and add the hot sugar water
3. Emulsify with a whisk until a smooth mixture forms 
4. Meanwhile, whip the whipped cream until smooth peeks form
5. Gently incorporate the chocolate into the cream 
6. Fold together until you have a smooth mixture 
7. Fill the mold with the mousse 
8. Tap out any air bubbles 
9. Freeze for 12 hours 

Ingredients

• 250 grams of cabbage juice
• 150 grams of cooking cream
• 2 grams of Iota texturas
• 100 grams of chicken stock

Steps

1. Boil the cabbage juice with the chicken stock and the Iota
2. Stir well until the Iota has dissolved, possibly with a hand blender
3. Add the cooking cream
4. Fill in the molds and let freeze for at least 6 hours
5. Loosen the grinds and allow to come to room temperature. The mold can be heated to 70 degrees Celsius by means of the Iota while it retains its shape.

Ingredients

• 200 grams isomalt (spider sugar)
• Dash of chestnut syrup
• 10 grams of ground coffee

Steps

1. Boil the ingredients to 150 degrees Celsius.
2. Pour the mass on a silicone mat and let it harden
3. Allow to cool completely and then grind it into a fine powder in a thermo blender or coffee grinder
4. Make sure that this mixture does not get soggy
5. Sprinkle the mixture over the template
6. Bake for two minutes at 180 degrees Celsius. Preferably in an oven where the blower can be turned off. If this is not the case now, let the powder get a little warm so that it melts on the mat
7. Pull off the baking mat while it is still warm

Ingredients

• 30 grams of unsalted butter
• 30 grams of icing sugar
• 30 grams of flour
• 30 grams of protein

Steps

1. Melt the butter over low heat
2. Mix all dry ingredients with the egg white
3. Add the melted butter to this
4. Let the batter cool so that it thickens slightly
5. Spread thinly over the stencil
6. Bake for 8 minutes at 180 degrees Celsius

Ingredients

• 150 grams of flour
• 240 grams or milk
• 4 grams of salt
• 1 egg
• Sunflower oil for frying

Steps

1. Mix the ingredients into a smooth batter 
2. Heat the sunflower oil to 185 degrees Celsius 
3. Heat the Bunuelos stamp in the oil for a minute 
4. Dab the stamp slightly to remove excess oil 
5. Lower the stamp into the batter until just below the edge of the stamp
6. Put the stamp with the batter in the hot oil 
7. Gently move the stamp until the batter releases 
8. Remove the crisp from the oil and drain off any excess oil

Ingredients

• 1000 ml of cherry juice
• 20 grams of agar agar

Steps

1. Put the agar together with cherry juice in a saucepan 
2. Bring to the boil and let it boil for 2 minutes minutes 
3. Freeze the stamp in liquid nitrogen 
4. Lower the stamp into the agar mass to just below the edge of the stamp
5. Put the stamp back in the liquid nitrogen briefly 
6. Thaw the stamp in lukewarm water 
7. The cherry tartlette will release from the stamp 
8. Remove excess water

Ingredients

• 8 grams of gelatin
• 125 grams of whipped cream sweetened
• 75 grams of sugar
• 300 grams of Greek yogurt
• 100 grams of liquid honey

Steps

1. Soak the gelatin in cold water
2. Heat the cream, sugar and honey to 90 degrees Celsius
3. Add the soaked gelatin and dissolve in the warm mass while stirring
4. Make family with the Greek yogurt
5. Fill the molds and freeze for at least 6 hours
6. Let it thaw on the plate

Ingredients

• 150 grams of sweetened whipped cream
• 60 grams of sugar
• 3 grams of Matcha powder (green tea powder)
• 120 grams of infused green tea
• 8 grams of gelatin leaf

Steps

1. Beat the whipped cream well
2. Soak the gelatin in cold water
3. Heat the tea with the sugar and matcha powder
4. Dissolve the gelatin here
5. Make family with the loby cream
6. Fill the mold and let it freeze for at least 6 hours
7. Let thaw on the plate

Ingredients

• 100 grams of sifted cucumber juice
• 25 grams of ponzu (Japanese Citrus vinegar)
• 25 grams of Mirin Fu
• 25 grams of sugar
• Juice and zest of 1 lime

Steps

1. Boil the sugar, ponzu and mirin fu
2. Add the lime zest and juice
3. Add the cucumber juice
4. Strain again
5. Fill and freeze for at least 12 hours
6. Briefly press the icepress on it, so that the warmth of your hand presses the pattern into the ice pastille
7. If necessary, re-freeze to be able to serve quickly