Vanilla Custard

Vanilla Custard

Add the vanilla bean and seeds to the milk, bring to a gentle boil and allow to infuse for ten minutes. Meanwhile in a heatproof bowl whisk the egg yolk with the sugar until it begins to turn a pale colour.

Basic milk gel

A simple flavoured milk gel can be made quickly and easily. Simply infuse the milk with the desired ingredient (sweet or savoury), add 1-1.5g iota Carrageenan per 100g of milk, bring to a gentle simmer, strain and cool.

Chocolate mousse

Despite being very low in fat (semi skimmed milk is used instead of cream) and with no eggs (so suitable for vegetarians) chocolate mousse made with Carrageenan has a luxuriant texture and deep chocolate flavour. The texture can be made lighter by using a cream whipper.