Boil 50 cl of liquid cream with vanilla pod divided into two and scraped.
In an electric mixer, beat together the egg white and half the amount of the sugar for approximately 30 seconds
Mix the mashed biscuits with the butter, and distribute equally in the cups. Place the cups in the fridge for 20 min.
Soak gelatin in cold water.
Boil cream sugar and vanilla stick.
Melt the butter and add it over the digestive
Melt the butter and the chocolate until they rich a temperature of 50c
Beat the eggs and the sugar
Break the biscuits into small pieces and mix it with melted butter. Use the mixture to line a pan and let it set in the fridge.
Put the water and the milk powder in a pan
Beat the butter with sugar.
Mix on low speed the butter and the caster sugar in a food processor.
Open the zucchini flowers.
Cut the halloumi into sticks.
Cook with Chef Joe Barza
Make a Veggie Stew with Chef Joe Barza