CREME BRULEE

• 10 yolks

• 3 lemon zest

• 2 vanilla beans

• 140 gm Sugar

• 1 quart Heavy cream

   Combine yolks, lemon zest, vanilla beans and sugar, using a wire whisk, until lemon color.

   Gradually add the heavy cream, mix well and keep refrigerated for at least 6 hours before using.

   Pour in crème brulee dishes and bake in water bath, covered , at 300 F for about 30 minutes.

 LEMON SHERBET

• 1 cup lemon Juice

• 2 ½ cup Sorbet Syrup

2 kg 700 sugar

2 liter water

300 gm light corn syrup

6 gm stabilizer

• ½ egg white ( 1tbsp)

   Combine lemon juice, sorbet syrup and raw egg white.

   Freeze in ice cream maker

 COOKIE

• 500 gm sugar

• 300 gm AP Flour

• 500 gm egg whites (raw)

• 240 gm butter melted

• Vanilla or other flavors

• Citrus zest (any)

   Combine all ingredients, melted butter in last.

   Refrigerate for 2 hours.

   Spread over silpat (non stick baking sheet) using a round stencil.

   Bake at 300F until golden brown and quickly form in a chocolate mold to spouse all figures of it.

   Allow to set and repeat with other discs.