tag:blogger.com,1999:blog-2239960155710650323.post9701703154107063..comments2023-09-28T01:49:34.762+10:00Comments on Burch and Purchese Sweet Studio: Burch & Purchese Dishes 2 - Chocolate 'Pebbles' v 1.1Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-2239960155710650323.post-52944979813932577672009-05-20T19:11:06.157+10:002009-05-20T19:11:06.157+10:00Cheers for that.Cheers for that.Craig Dryhursthttps://www.blogger.com/profile/05598133366268152840noreply@blogger.comtag:blogger.com,1999:blog-2239960155710650323.post-59198459474501324002009-05-20T10:38:41.045+10:002009-05-20T10:38:41.045+10:00Cheers Craig,
Jelly really simple mate. dissolve a...Cheers Craig,<br />Jelly really simple mate. dissolve a quanity of sugar with water and add soaked gelatine. Then stir in cold rosewater, pass and set into a plastic container. When ready to serve just 'spoon' some jelly out on to a plate. Use a warm spoon. We use gold gelatine and usually the ratio to set is 8 leaves per litre, for this recipe we wanted a softer set so used 6.5. Obviously play around with quanties of water, sugar and rosewater to achieve the desired taste. Well don on your blog mate, we check regularly. Take care and speak soon. Darren and IanDarren Purchesehttps://www.blogger.com/profile/08079187813305921294noreply@blogger.comtag:blogger.com,1999:blog-2239960155710650323.post-30855661893369244542009-05-20T10:15:04.719+10:002009-05-20T10:15:04.719+10:00Hey guys,
I really like this post and wanted to kn...Hey guys,<br />I really like this post and wanted to know how you got the rose water to set so clear and make it stand up like that. Is it a fluid gel with gelatine sheets????, because surely powders would make it go cloudy.Craig Dryhursthttps://www.blogger.com/profile/05598133366268152840noreply@blogger.comtag:blogger.com,1999:blog-2239960155710650323.post-38094336014613074172009-05-03T17:35:00.000+10:002009-05-03T17:35:00.000+10:00Hey, I remember that night. The chefs from Spain w...Hey, I remember that night. The chefs from Spain were inspiring and we have put into practice their ethos and used some of their flavour combinations in our own dishes. Thanks for the feedback Haalo and for taking the time to visit our siteDarren & Iannoreply@blogger.comtag:blogger.com,1999:blog-2239960155710650323.post-26174480167101492992009-05-03T16:31:00.000+10:002009-05-03T16:31:00.000+10:00Seriously loved Andoni's polvoron from his dinner ...Seriously loved Andoni's polvoron from his dinner at Fenix and this dessert, like all your others, is naturally inspiring.Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.com