Lychee Parfait:

1. Place gelatine in very cold water until fully softened (about 5–7 minutes)
2. Heat a small amount of the lychee purée until warm (not boiling), and dissolve the

   softened gelatine into it.

3. Mix this warm gelatine–purée back into the remaining cold purée, stirring until completely smooth. Keep the purée at room temp so it doesn’t shock the other mixes.
4. Make a pâte à bombe by whisking the egg yolks on medium speed while cooking the sugar and a little water to 118°C.
5. Slowly pour the hot syrup over the whisking yolks and continue whisking until a thick sabayon forms and the bowl is just warm.
6. Make a French meringue: whisk egg whites to soft peaks, then gradually add the sugar until you have a glossy soft-peak meringue.
7. Whip the cream to light, soft peaks.
8. Fold 1/3 of the French meringue into the pâte à bombe base to lighten it.
9. Fold in the entire lychee purée mixture until evenly combined.
10. Fold in the remaining meringue carefully, in 1–2 additions.
11. Finally fold in the whipped cream, stopping as soon as the mixture is smooth and airy. Pipe or pour into moulds immediately.

12. Freeze at –85°C to de-mould cleanly.

Artichoke & Yoghurt Filling

1. Combine all ingredients together and leave to marinate for at least 1 hour (or longer for a deeper flavour).
2. Fill the yoghurt panna cotta by punching out the centre with a small round cutter or melon baller, then pipe or spoon the marinated mix into the cavity.

Artichoke & Lemon Financier

1. Make brown butter with the artichoke inside, allowing it to infuse as the butter browns.
2. Combine the egg whites with the powdered sugar, then add the remaining dry ingredients and stir to combine until smooth.
3. Zest the lemon into the mix, ensuring even distribution.
4. Add the warm brown butter in a steady stream and whisk to incorporate fully.
5. Reserve refrigerated and rest for a minimum of 4 hours (overnight gives best texture).
6. Pipe into moulds and clean the tops with a small spatula for sharp edges.
7. Bake at 170°C for 6 minutes, fan 2 (or until lightly golden at the edges).
8. Brush lightly with rose water dip while still warm to finish.

Artichoke Tuille

1. Slice vegetables and vacuum bag them. Cook at 100°C, steam setting, fan 3 for 1 hour or until completely soft.
2. Blend until completely smooth.
3. Pass the purée through a fine sieve.

   At this stage it can be seasoned with powders or coloured e.g., green for a celery version.

Matcha Sponge

1. Combine the egg yolks and vanilla paste and beat lightly. Reserve.
2. Gently heat the milk with the matcha, whisking to fully dissolve.

   Hand-blend if needed. Leave at room temperature.

3. Place the butter in a small saucepan and melt.
4. Add the flour, combine, and cook out briefly to form a smooth paste (like the base of a choux).
5. Transfer to the KitchenAid and use the paddle to mix.
6. Mix on low speed, adding the egg yolk mixture little by little until completely smooth.
7. Add the milk–matcha mixture and mix until fully incorporated.
8. Strain into a medium bowl and set aside.
9. Make a medium-stiff French meringue with the whites and sugar.
10. Fold the meringue into the base in 2–3 additions, keeping as much air as possible.
11. Sheet onto trays at your desired thickness.
12. Bake at 170°C for 10 minutes (fan as per your oven).
13. Freeze and punch out the required shapes.

Meringues

1. Make a stable meringue by slowly whipping the egg whites, adding the sugar in 5 stages to build a fine, even structure.
2. Spread as required (thin for shards, thicker for discs) and dust with flavourings such as Batak pepper or artichoke powder before baking or dehydrating.

Rose Jelly

1. Mix all ingredients together and pass through a fine sieve to ensure a smooth, lump-free mixture.
2. Boil the mixture briefly, then set with agar on lightly sprayed trays, portioning 120 g per tray.

Yoghurt & Artichoke Panna Cotta

1. Bloom the gelatine in cold water until fully softened.
2. Heat the artichoke purée and 50 g of the yoghurt with the sugar until the sugar is fully

   dissolved.

3. Add the gelatine to the warm mixture and hand blend until completely smooth.
4. Pass the mixture over the rest of the yoghurt and whisk to combine thoroughly.
5. Whip the crème fraîche to stiff peaks.
6. Fold the whipped crème fraîche into the base gently, keeping as much air as possible.
7. Set the panna cotta in moulds and blast freeze for easy de-moulding and service.