Method

1. Sprinkle desire amount of edible gold flakes into glass

2. Carefully pour champagne into glass slowly ensuring there is no overflow.

3. Serve immediately with stawberries (optional)

View our Champagne Gold Flakes here

Method

1. Form rice balls measuring approx 1.5 x 4 cm in size

2. Cut salmon in strips of 2 x 5 cm

3. Spread a thin layer of Wasasbi onto to salmon

4. Place Salmon onto Rice with Wasasbi onto the Rice

5 Place a dill onto each piece

6. Sprinkle Edible Gold Flakes onto the salmon

7. Serve with Soy Sauce/ Wasabi Paste & Pickled ginger

Method

 

1. the mayonnaise and scallions in a bowl.
2. Cut the cucumber and imitation crab into matchstick slices
3. Cut the avocado in half and remove the large seed. Peel and slice.
4. Place the shiny side of the nori facing down on the bamboo mat.
5. Dip your hands in water and shake them.
6. Grab a ball of sushi rice (about 1 1/4 cup) and press it evenly over the sheet of nori.
7. Sprinkle on the toasted sesame seeds.
8. Gently pick up the nori and flip it upside down so that the rice is facing the plastic.
9. Evenly spread out the cucumber, crab and mayonaise on the nori facing you.
10. Lift the sushi mat by placing your thumbs underneath the mat.
11. Grasp the ingredients with your remaing fingers to keep everything in its place.
12. Bring the mat forward until it touches the edge of the ingredients.
13. Gently squeeze and form the roll using both hands.
14. Slowly unroll the mat and as you do this bring the roll back to the edge of the mat.
15. Repeat these steps until all of the nori disappears.
16. Let your roll rest for about a minute.
17. Moisten a very sharp knife and cut the inside-out roll into two even halves.
18. Places the halves side-by-side and cut again. Slice into 4 or 6 pieces.
19. Spriinkle CONNOISSEUR GOLD Genuine Edible Silver dust
20. Serve on an attractive plate with a bit of pickled ginger and wasabi

Method

1. Pre-heat oven to 200 c / gas mark 5

2.  Roll out the Pastry to about the thickness of a pound coin, sprinkle over the thyme leaves and press into the pastry with a rolling pin

3. Line the flan dish with the pastry leaving a small overhang and put into the fridge for 30 minutes

4. Cut a large Circle of the greaseproof paper and place over the pastry, fill with baking beans or rice and blind bake for 15 minutes, then cool.

5. Remove the baking beans or rice and greaseproof paper and glaze the pastry with a little egg wash. Put the pastry back into the oven for 5 minutes, then cool.

6. To make the filling, gently fry the spring onions in the butter until soft then add the watercress, cook until just wilted and remove from heat

7. In a large mixing bowl, whisk the eggs, cream, Parmeasn cheese and Cayenne Pepper, Fold in the crab, watercress mixture and season with salt and milled pepper

8 Fill the tart case with the crab mixture and bake for 25 minutes,

9 Let the quiche cool.

10 Finally to decorate , place sheets of edible gold leaf onto the quiche.

Method

 

1. Pre-heat the oven to 190 c (375 f) gas mark 5

2. Start by melting 25 g (1 oz) of butter, together with the sugar and flour, in a small, heavy-based saucepan over a very low heat, and keep stirring until the mixture has melted. Now gradually add the cream, stirring continuously to keep it smooth.

3. Add all the remaining ingredients, except the chocolate. Stir thoroughly again, then remove the saucepan from the heat and put the mixture on one side to cool. Next, brush the baking sheets with a little melted butter, lightly dust with flour and then tap them to get rid of the excess flour.

4. It is easier to bake one sheet of the Florentines at a time, so now place heaped teaspoonfuls of the mixture on to one of the prepared baking sheets spacing them about an inch (2.5 cm) apart (to allow the mixture room to expand while baking). Flatten each spoonful with the back of the spoon, to decorate place halve cherry in centre, then bake on a high shelf for about 12-15 minutes, or until golden.

5. Take them out of the oven and leave the biscuits to harden on the baking sheets for 2-3 minutes, before quickly removing them to a wire rack to cool. Repeat with the second batch. Next, melt the chocolate in a basin over a saucepan of barely simmering water, making sure the base of the bowl doesn't touch the water.

6. Place the cooled Florentines, base up, on a wire rack and, using a teaspoon, coat the underside of each Florentine with warm melted chocolate.

7. Just before it sets, make a patterned, wavy line on each one, using a fork.

8. Finally spinkle the Edible Silver Flakes to decorate. 

Method

1.Preheat the oven to 160°C. Grease and line a 23cm springform cake pan.
2.Place the cocoa powder, coffee, vanilla and 1/2 cup cold water in a bowl and whisk until smooth. Set aside.
3.Sift the flour, bicarbonate of soda and a pinch of salt and set aside.
4.Place the butter and sugar in the bowl of an electric mixer and beat until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the melted chocolate. Add the dry ingredients, alternating with the cocoa mixture.
5.Pour into the prepared pan and bake for 1 hour. Remove from the oven and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.
6 To make the glaze, place the ingredients in a saucepan over low heat and stir until the butter has melted and the mixture is smooth.
7.Cool for 5 minutes, then pour over the cake to cover it completely.Finally decorate, sprinkle edible gold flakes generously and garnish with redcurrants.