Equipment and Ingredients

Using the right equipment and best ingredients for a dish can mean the difference between success and disappointment.

Most desserts have definition and shape - a created as opposed to natural form. Even a simple cake is dependent on its tin for shape. The more the principles of architecture are introduced, the more the cook has to rely on equipment to achieve the desired result.

But while I have recommended specific pieces of equipment where applicable in the recipes, their use is by no means a blueprint for success. Once you understand the principles and processes behind each dessert, you can then adapt the outcome by using, for example, a different mould. Here I list the pieces of equipment I use regularly and where to find them: familiarise yourself with them and decide which items you need most to carry out the recipes in this book.