5 Meanwhile, whisk
lemon juice and icing sugar together until smooth and runny but still opaque when coating back of spoon.
Meanwhile, put the butter into a mixing bowl and whisk
until very soft and light in colour.
the egg whites in a large bowl until they form stiff, moistlooking peaks.
the egg whites in a large clean dry bowl until they form stiff, moist-looking peaks and if the bowl was turned upside down, the egg whites wouldn't fall out.
Return the pan to medium-high heat; once the mixture is bubbling at edges, whisk
frequently to make sure to get into the angles of the pan where the sauce can accumulate.
Melt 50g butter then whisk
in 200ml semi-skimmed milk, 3 tbsp sunflower oil and 1 egg.
Now add the sugar a tablespoon at a time, whisking continuously until you have a shiny, glossy, stiff mixture, then whisk
in the vinegar, vanilla and cornflour.
At 5 minutes, take the sugar and water off the stove, turn the electric whisk
up to full speed, and pour onto the egg yolks.
Mix the cornflour with the gin to form a smooth paste and whisk
this into the juice mixture.
has been chosen by Swiss healthcare company Ascensia Diabetes Care to create a personalised food plan for people with the disease and has been awarded [euro]100,000 to develop and build the technology.
, which is run by former Apprentice contestant Nick Holzherr, has invented 'Culinary Coach'.
Finish with spring onions sliced and mustard * Mango Souffle from Chef Paul Hayward, Executive Pastry Chef, Madinat Jumeirah, Dubai * Ingredients: 1000 g Mango Puree: 200g sugar: 110g cornstarch: 110g cold water: 600g fresh egg whites: 180g sugar * Method of Preparation: Bring puree and sugar to a boil: In small bowl combine cornstarch with cold water using a hand whisk
: Pour slowly onto boiling mixture while whisking and cook for 1 minute: Pour into a container and cover with cling film so touching mixture and allow to cool to room temperature.
* 4 tablespoons vinegar * 1 tablespoon sugar * Salt and pepper, to taste * 2 cups coleslaw vegetable mix of shredded cabbage and carrots Preparation In a medium bowl, whisk
together mayonnaise, vinegar, sugar, salt and pepper.
METHOD: 1 Whisk
the milk and matcha together, breaking up lumps as best you can, until a thick, glossy, paint-like mixture forms.
In a large heatproof bowl, whisk
together the yolks and sugar.