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Fluff we used to call it, aeroplane jelly - fruit liquor set with gelatin cooled and whipped. There was a lot of stigma around the said dessert, I never really got into it, conveniently before this course arrived I had had sufficient an any more would have been supurfulous. In this case I used chardonnay, concord grapes and sugar simmered for about 5 minutes, blitzed, passed, chilled over ice, poured into shot glasses, the remainder I whipped up and spooned on top and let set in the fridge! Choice fluff aye!

The Quenelle is another site I draw great inspiration from. Francisco Migoya, the sties author, is the Associate Professor at The Culinary Institute of America in New York. The author of “ Frozen Deserts ” and “The Modern Café” both cracking books! He was as Pastry Chef for The French Laundry, and for some time of Bouchon Bakery and Bouchon Bistro. The intention of his blog is to communicate ideas about pastry and bread making to professionals and other serious food enthusiasts. I just plagiarized straight from his bio but hell that's what chefs do best.

Watch out Noosa multiple flavored caviar is coming your way! 96 drops at a time makes fake caviar production easy! Choice as aye! Any suggestions of flavor?

Caramelized white chocolate Pannacotta Kahlua tapioca Pistachio biscotti Vanilla rose strawberries Cocoa

Caramelized white chocolate Pannacotta and coffee jelly in a shot glass for the petit four plate Caramelized white chocolate Pannacotta. 200g milk 10g glucose 3 sheets gelatin 340g Caramelized white chocolate 400g cream rehydrate gelatin sheets, reserve. warm chocolate to 40-45c and reserve. add glucose to milk and bring to simmer. emulsify hot milk with chocolate. once fully emulsified, add cream, mix. Pour into moulds or in this case shot glasses and allow to crystallize in fridge. Coffee jelly 30g espresso 70g water 70g sugar 1 sheet of gelatin 30g kahlua Soften gelatin in iced water for 5 min. Then put Sugar, water and coffee into a pot bring to temptatire until sugar is dissolved Stir in softened gelatin Once at 30c pour in kahlua and give a good mix. Pout over the top of the set white chocolate Pannacotta . Set in fridge and then yum it up!

Almond nougatine Vanilla icecream Friand Whipped raspberry curd Raspberries and purple basil Lemon Macaroon with basil buttercream

Rum friand Brûlée Italian meringue Lemon curd Macerated raspberries Vanilla icecream Crushed macaroons

Ok. So... Chocolate icecream, frozen Chocolate cake, milk Chocolate mousse, Chocolate jelly sheets, Tempered Chocolate shards, Atomized Chocolate, dark Chocolate port ganache, white Chocolate ganache, Chocolate sand, Chocolate sable bites, Chocolate buttons, chocolate cup containing grapes and blueberries. Raisin fluid gel That's 12 ways of chocolate!