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-Vanilla crème Brulee served with Havtorn gelled, yoghurt (lemon juice and honey sorbet with some grated English liquorice and pick chervil.

-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.


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