various shooters

apple crumble with jelly

Tuesday, January 25th, 2011 | No Comments

preparation: 20min | difficulty:

© 2011 Tony El Batal

© 2011 Tony El Batal

serving portion: 6 shooters

candied apples
  • 3 apples; peeled, cored and diced

  • 60g salted butter

  • 60g caster sugar

  • 20g pine nuts, toasted

  • 3 Tbsp of Calvados (apple brandy)

  • 1 Tbsp ground cinnamon

  • 30g golden raisins

  • juice of ½ lemon

calvados jelly
  • 60ml calvados

  • 60ml honey

  • 80ml water

  • 440 ml apple juice

  • 4g gelatin

  • 70g butter; soft

  • 30g brown sugar

  • 100g biscuits; coarsely crumbled


  1. In a sauce pan add all the ingredients of jelly, except gelatin. Once the whole mixture is warm add the gelatin, whisk until dissolved.

  2. Fill 1/2 of every shooter with jelly. Then refrigerate for at least 2 hours.

  3. For the candied apples: Melt the butter on a low heat. Then add the diced apples, sugar, pine nuts, golden raisins and cinnamon. Cook over medium heat for about 8 to 10 min.

  4. Increase the heat and brown the apples; deglaze them with lemon juice and flambé with calvados. Let cool to room temperature.

  5. For the crumble: Remove 70g butter in advance until soft. Knead the butter with 30g of brown sugar and 100g of coarsely crumbled biscuits. Heat your oven to 160 degrees. Make a pile with the crumble and flatten until 5mm thick. Bake the crumble for 15 to 20 min.

  6. Remove shooters from refrigerator, add the cooled apples over the jelly and cover with crumble.


georgia – berry lover

Saturday, June 5th, 2010 | 1 Comment

This jelly white chocolate and raspberry is dedicated to my cousin Georgia who’s celebrating her 13th birthday.

preparation: 15 min | refrigerating: 2 hrs | difficulty:

© 2010 Tony El Batal

serving portion: 6 shooters



  • 120g white chocolate

  • 200 ml of warm water

  • 2 papers of gelatin

raspberry pulp

  • 60 g raspberries washed and dried

  • 25 g sugar

  • 1 tsp lime juice


  • 6 basil leaves

  • 30g sugar

  • 10g grated coconut


  1. Melt white chocolate in a saucepan; then add warm water and gelatin soaked and squeezed.

  2. Whisk the preparation to avoid the separation of white chocolate molecules; Leave to cool and slightly thickens.

  3. Meanwhile, simply mash the raspberries; Add sugar and lime.

  4. Pour one tablespoon of raspberry pulp in each shooter; Then pour over the chocolate; Refrigerate for 2 hours.

  5. For garnishing, add 1 basil leaf slightly moistened and dipped in grated coconut and 1 raspberry for each shooter.


sweet salmon sashimi

Saturday, March 13th, 2010 | 1 Comment

preparation: 5min | difficulty:

© 2010 Tony El Batal

serving portion: 6 persons


  • 250g fresh raw salmon fillet

  • 2 Tbsp sweet soy sauce

  • 2 Tbsp oyster sauce


  1. Dice the salmon fillet.

  2. Add the sweet soy sauce and oyster sauce.

  3. Garnish with pickled ginger.