Mark & Sue Stinchcombe - Meet the Makers Worcester Masterclass Recipes

 

BEETROOT EXTRAVAGANZA

Beetroot Jelly Sheet

Ingredients:
150g Ponthier Beetroot Puree
50g Water
2g Agar Agar
1 Leaf of Gelatine
1 tsp Balsamic Vinegar
2g Salt

Method:
In cold water, soak the gelatine.
Place the puree, water, vinegar and salt in a pan and bring to the boil. Add the agar agar, and re-boil. Add the gelatine leaf.
Pour onto a tray lined with acetate.

Beetroot Pickle 

Ingredients:
300g Orange Juice
200g White Wine Vinegar
100g Sugar

Method:
Place all the ingredients in a pan and place over a low heat. Once boiled, pour over the sliced raw beetroots.


WHITE CHOCOLATE & CANDY FLOSS DELIGHT

White Chocolate Mousse

Ingredients:
250g Ivorie Valrhona 35% chocolate
100g Whole milk
1 Leaf of Gelatine
250g Double Cream
1 Vanilla Pod

Method:
Place the white chocolate in a bowl over a pan of boiling water to start to melt. 
Soak the gelatine in cold water in a saucepan.
Bring the milk and vanilla up to the boil and remove from the heat. Dissolve the Gelatine in the milk and pour over the white chocolate. Whisk until completely incorporated. 
Semi whip the double cream.
Once the milk mixture has cooled, fold in the double cream and set in the fridge.