Recipes: Forest swarm– the elements of the taste - Daniel Staron

1. Melt down first three ingredients over bain-marie
2. Take it off the heat, and add whole eggs
3. Add dry ingredients and nuts
4. Bake at 180ºC

1. Combine all ingredients.

1. Blend the fruits and pass through fine sieve
2. Scale 290g of fruit puree and add syrup and proespuma, blend with hand blender
3. Transfer into siphon and charge with two N20 cartridges

1. Blend all ingredients
2. Transfer to beaker
3. Freeze and pacotize

1. Combine eggs, egg yolks and sugar
2. Separately bring to boil lemon zest, lemon juice, ginger juice and saffron
3. Pour over egg mixture and bring to boil again
4. Remove from heat add hydrated gelatine and chill to 35 ºC
5. Combine with semi-whipped cream

1. Prepare hot infusion with cream and marjoram
2. Emulsify infusion with chocolate
3. When ganache reaches 35-40 ºC add semi-whipped cream

1. Proceed accordingly to the candy-floss machine manual

1. Prepare fresh basil

1. Prepare fresh forrest fruits