-Vanilla crème Brulee: Mix 1L
Cream, 150g Sugar, 1 Vanilla Pod, 10 Egg yolks and bring to 70 degrees let cold
down then add into the white bowls with the havtorn jelly in the bottom and
cook for 1 hour at 95 degrees until ready; Let them set.
-Havtorn gelled: 2.5kg Havtorn cooked in 3L water
and 900g Sugar blend and reduce by a third. For the gelled, for 1 liter of
syrup add 2 spoons of Agar agar (cook out for 5 mins while stirring), and 6
leaves of gelatine, Set the Jelly in small white bowls, at a quarter of a cm in
thickness.
-Yoghurt lemon juice and honey sorbet: 1 L
Yoghurt, 2dl Water, 250g Sugar, 1 tbsp Glucose, 3 sheets Gelatine, lemon.
-Grated English licorice: As say.
-Pick chervil: As say.