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Almond |   Anise  | Apple pie |   
 
Almond |   Anise  | Apple pie |   
ALMOND

 

 
Almond |   Anise  | Apple pie |   
ANISE
 1 gal milk (3,6 liter)
 6 oz (170 grs) whole star anise
 1 Qt  heavy cream
 180 grs trimoline
 180 grs glucose
 12 grs Agar powder
 400 grs sugar
 1 Kg sweet condensed milk
   
   Bring all ingredients to a boil,
   Cook slowly for 10 min, and reserve.
   Strain when entirely cooled down
 
 
Almond |   Anise  | Apple pie |   
 APPLE PIE

 

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 BANANA
 1 kg peeled bananas
 1  lime juice (or 2)
 1 cup Vanilla ice cream mix
   or other like Caramel | cream + syrup ...
   

   Blend the bananas, adding the lime juice(s)

   Add the syrup , amount according to taste

   Put in ice cream maker and freeze

 
 
 BASIL

 1 quart milk
 1 quart heavy cream
 2 cups sugar
 4 gm Agar powder (or 2 gelatin leaves)
 14   egg yolks
 16 oz fresh Thai basil
   

  1- steep the basil with the milk, cream and half the sugar

  2- In a separate bowl, place the sugarand the yolks.

Once the milk mixture comes to a boil, pour 2 cups into egg mixture, mix well and combine into cooking pot and proceed like the making of a crème Anglaise, cooking until temperature reaches 83ºC (181ºF).

  3- Don't strain. Keep in ice bath before refrigerating

  4- Next day, strain the mix and freeze in ice cream maker.

 

 
| Banana | Basil | Basil_Honey | Blueberry Cobbler |
BASIL HONEY

 1 qt Milk
 1 qt Half & Half
 30 gm Trimoline
 100 gm Honey
 300 gm Fresh Basil
 5  gm Fleur de Sel
  480 gm (24) Egg yolks
 350 gm Sugar
   

Bring the milk and cream to the boil with the basil in and let simmer to infuse well .

Whisk together the eggs and sugar

Proceed like a regular creme Anglaise

Add some basil syrup** for more taste and color

** Basil Syrup (~2 fl.oz.)
   
 50 gr
 fresh basil
 160 gr light corn syrup
   

     Blanch and shock basil.

   Wring out excess water and puree on high speed with corn syrup for 30 seconds to 1 minute, until syrup is deep green and uniform.

   Strain through a fine chinois lined with sports towel, gently weighted down, overnight.

 
 
| Banana | Basil | Basil_Honey | Blueberry Cobbler |
 BLUEBERRY COBBLER

 

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   | Caffe Latte |  Caramel  |  Carrot ginger  Cassata Chestnut Chocolate | Chocolate White | Cilantro Cinnamon | Coffee_Cointreau | Cream cheese |

 | Caffe Latte CaramelCarrot ginger   Cassata Chestnut ChocolateChocolate White | Cilantro Cinnamon | Coffee_Cointreau | Cream cheese |

CARAMEL  CARAMEL SALTED BUTTER  CARAMEL AU BEURRE SALÉ

 64  Yolks
 4 liters Heavy cream
 4 liters Milk
 2  Vanilla beans
 10 cup Sugar
 2 cup water (approx.)
 3 tbsp Sea salt
   

   Bring cream , milk and vanilla to a boil and keep warm.

   Mix sugar to consistency of wet sand.

   Cook into a dark caramel.

   Whisk yolks, temper with cream and add salt

  


CARAMEL  CARAMEL SALTED BUTTER  CARAMEL AU BEURRE SALÉ

 500  gm butter
 1 kg  sugar
 ______________
 2 qt  ½ & ½
 2  qt  milk
 ______________
 22  yolks
 450 gm sugar
   

   Melt butter and sugar and cook until caramel color.

   At this time stay close to it and wait until the forming of a foam on top of the caramel .

   It looks like it is burning and is burning in fact.

   At this time add the half & half gradually

          BE VERY CAREFULL

   Add the remaining liquid and bring it back to the boil

   Then using the mixture yolks / sugar proceed like the making of the crème Anglaise

   Keep over ice until lukewarm before storing in fridge.
 

CARAMEL  CARAMEL SALTED BUTTER  CARAMEL AU BEURRE SALÉ

 1 kg Sucer semoule

  
 3 litre Lait
 940 gr Jaunes d'oeufs
 240 gr Sucre
   
 30 gr Sel
 500 gr Crème fraiche
   

   Réaliser un caramel à sec avec le kg de sucre , puis décuire avec le lait .  Reporter à ébullition .

   Dans une jatte , mélanger jaunes et 240 gr de sucre  . Cuire comme une crème anglaise à 84 C  . 

   Passer au chinois , ajouter le sel et la crème épaisse .

 


  | Caffe Latte CaramelCarrot ginger  |  Cassata Chestnut  ChocolateChocolate White | Cilantro Cinnamon | Coffee_Cointreau | Cream cheese |

CARROT GINGER

 2 cups Juice
 ½ cup lime Ginger Syrup Bar base
 ¼ cup Sorbet Syrup
   

   Combine all ingredients

   Freeze in ice cream maker.

   Store in freezer

 
 

 | Caffe Latte  | Caramel  |  Carrot ginger  |  Cassata  Chestnut  | ChocolateChocolate White | Cilantro Cinnamon | Coffee_Cointreau | Cream cheese |

 CASSATA or PLOMBIERES (The French Version)

 

 

 

 

 | Caffe Latte  | Caramel  |  Carrot ginger  |  Cassata  | Chestnut  ChocolateChocolate White | Cilantro Cinnamon | Coffee_Cointreau | Cream cheese |

CHESTNUT

 1 Quart Milk
 1 pint Half & Half
 1 pint Heavy Cream
 2  vanilla beans
 50 gm Sugar + 10 gm Agar powder (or 7 gm of pectin)
  ________________________
 12  (240 gm) Egg Yolks
 150 gm Sugar + 10 gm Agar powder
 1  cup Syrup from the canned candied Chestnuts
 150 gm  Chestnut paste or puree (unsweetened)
 150 gm  sweet chestnut puree (canned)
 1  can condensed milk (sweet)
  ________________________
   Pieces of candied Chestnuts
   WIld Turkey Bourbon (enough to cover the chestnut)
   allow to macerate for a day at least.
   

   Bring the milks to a boil, infusing the vanilla beans

   Whisk the sugar / Agar mix while boiling

   Make the creme Anglaise with the yolks and 150 gm sugar

   Strain the mix through fine mesh over ice bath

   Right away add  chestnut paste and puree, chestnut syrup and condensed milk.

   Blend until smooth with a "Girafe"

   Let cool completely before refrigerating

   Freeze the nest day.

   When mix comes out of machine , have a cold stainless steel bowl to receive it.

   Fold in the macerated chestnut with little of booze.

   Store in freezer right away .

 

 | Caffe Latte  CaramelCarrot ginger  |  Cassata Chestnut  | ChocolateChocolate White | Cilantro Cinnamon | Coffee_Cointreau | Cream cheese |

CHOCOLATE  

 DARK (bittersweet) DARK(Moka)  MILK (gianduja)
 Choco Paste Base  
 1 ½ liter water
 500 grs sugar
 150 grs  glucose
 150 grs trimoline
  ________________________
 250 grs sugar
 10 grs Agar powder
  ________________________
 1 Kg 500 grs “valrhona”66% Pur Caraibe
   
 Ice-cream 
 4  Qt Ice cream  base (White or with Yolks)
 1 kg 400  Choco Paste Base
   
 
 DARK (bittersweet) DARK(Moka)  MILK (gianduja)
 Choco base 
 1 ½ liter strong espresso
 150 grs glucose
 150 grs trimoline
 500 grs sugar
  ________________________
 250  grs sugar
 12  grs Agar powder
  ________________________
 750 grs “Valrhona”66% Pur Caraibe chocolate
   
 Ice-cream 
 4 Qt Ice cream  base (White or with Yolks)
 1400 grs choco base
   
 
 DARK (bittersweet) DARK(Moka)  MILK (gianduja)
 Choco Base  
 1 ½  liter water
 500 grs sugar
 150grs
 glucose
 150 grs trimoline
  ________________________
 250 grs  sugar
 10 grs Agar powder
  ________________________
 2 Kg “Valrhona Jivara” milk chocolate
 250 grs  toasted hazelnut paste (unsweet)
   
 Ice-cream 
 4  Qt base ( ½ & ½ )
 1400 grs choco Base
   

 | Caffe Latte  | Caramel  |  Carrot ginger   Cassata  Chestnut | ChocolateChocolate White | Cilantro Cinnamon | Coffee_Cointreau | Cream cheese |

 CHOCOLATE WHITE

 220 gm  White Chocolate (chopped or pistols)
 2  Eggs
 80 gm Egg whites
 20 gm Sugar
 10 gm  Honey
 200 gm  Half & half
 200 gm  Milk
   

   Heat milmk and half & half until it begins to steam and bubble just around edges . 

   Meanwhile burr mix together eggs , whites , sugar and honey until uniform . 

   Temper hot milk and half & half into egg mixture .

   Return to the heat , stirring constantly until thick and just beginning to lump . 

   Pour hot liquid over chocolate and burr mix thorughly . 

   Chill in an ice bath , stirring occasionally until cold .

   Refrigerate overnight before spinning into ice cream .

 

 | Caffe Latte |   CaramelCarrot ginger   Cassata Chestnut ChocolateChocolate White | Cilantro Cinnamon | Coffee_Cointreau | Cream cheese |

CILANTRO

 

 

 | Caffe Latte  | CaramelCarrot ginger  |  Cassata  Chestnut | Chocolate | Chocolate White | Cilantro Cinnamon | Coffee_Cointreau | Cream cheese |

 CINNAMON

 3 qt  Milk
 2  qt  Half & Half
 5  tsp  Cinnamon Ground
 200 gm Light Corn Syrup
 400 gm  Sugar
 900 gm  (45) Eggs Yolk
  ________________________
800 gm condensed milk, sweet
   
 _______________OR_______________
 3 qt half & half
 1 qt Milk
 1/2  Ginger bread or 6 Ginger muffins
 28  yolks
 450  gm Honey
 450 gm Sugar
 2 tbsp ground cinnamon
 5   orange zests
   
 

 | Caffe Latte  | Caramel  |  Carrot ginger  |  Cassata Chestnut | ChocolateChocolate White | Cilantro Cinnamon | Coffee_Cointreau | Cream cheese |

COCONUT

 
 

 | Caffe Latte Caramel  |  Carrot ginger  |  Cassata  Chestnut | Chocolate  | Chocolate White | Cilantro Cinnamon | Coffee_Cointreau | Cream cheese |

CAFFE LATTE | CAFFE MOKA | COFFEE

 1 kg  Espresso syrup
 3 ½ liters White Base
 Espresso syrup 
  4  liters strong espresso
  200 grs glucose
  200 grs trimoline
  4 kg sugar
  ________________________
   some of the sugar
  15 grs Agar powder
   
 

 | Caffe Latte  | CaramelCarrot ginger  |  Cassata  Chestnut  | ChocolateChocolate White | Cilantro Cinnamon | Coffee_Cointreau | Cream cheese |

 Coffee “Cointreau” Ice-cream

 white base 
 5 qt ½ & ½
 8  tbsp  whole coffee beans
 200  gm corn syrup
 400 gm  sugar
 12 gm  Agar powder
  ________________________
 800)  condensed milk , sweet
 about ½ cup Cointreau
   

   Bring half & half to a boil , infusing the coffee beans

   Add corn syrup, suagr and Agar and bring back to a boil.

   Let sit of the stove for 10 minutes and strain

   Add the condensed milk

   When cold add the cointreau just before freezing

 

 

 | Caffe Latte CaramelCarrot ginger  |  Cassata Chestnut  | ChocolateChocolate White | Cilantro Cinnamon | Coffee_Cointreau | Cream cheese |

CREAM CHEESE SHERBET

 1lb
 Cream Cheese
 1 ½ lb  Sour Cream
 2  Lemon Zest
 75 gm Sugar
 400 gm Condensed Milk
 75 gm Honey
   

   Combine all ingredients in bar blender

   Freeze in ice cream maker.

   Store in freezer

 
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 GINGER
 6  qts Milk
 4 qts Half & half
 400 gm Light corn syrup
 800 gm Sugar
 25 gm Agar
 1200 gm condensed milk , sweet
 1 pint Fresh ginger Juice
   
 
| Gianduja | Ginger | Ginger_Honey | Ginger Bread | Green tea |
 GINGER HONEY

  ½ qt Milk
  ½ qt Half & Half
  40 gm Trimoline
 300 gm Honey
 300 gm Fresh Ginger (or more)
 10 gm Fleur de Sel
  ________________________
 250 gm Sugar
 6 gm Agar Powder
 1  quart Sour Cream
   

Combine the first set (6) of ingredients in a pot and whisk together well .

Bring to a boil and let infuse , simmering for a few minutes

Add the sugar and Agar mix and give a quick boil .

Let cool completely (don't strain yet .

When cool add the sour cream and strain .

Spin the next day.

 

 
| Gianduja | Ginger | Ginger_Honey | Ginger Bread | Green tea |
GINGER BREAD  or   PAIN D'EPICES


 
| Gianduja | Ginger | Ginger_Honey | Ginger Bread | Green tea |
 GREEN TEA

 6  qt milk
 4  qt ½ & ½
 400 gm corn syrup
 800 gm sugar
 25 gm Agar powder
 2 cups Matcha powder , Green Tea
  ________________________
 1200 gm condensed milk , sweet
   

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| Hazelnut | Herbs | Honey cumin |

 

| Hazelnut | Herbs | Honey cumin |

 HAZELNUT


 

| Hazelnut | Herbs | Honey cumin |

HERBS

 | BASIL | CILANTRO | LAVENDER  | LEMONGRASS | LEMON VERBENA (sorbet)| TARRAGON | THYME |


 

| Hazelnut | Herbs | Honey cumin |

 HONEY CUMIN

 3 quart Milk
 2  quart Half & half
  or 
 4  quart  milk
 1  quart heavy cream
  ________________________
 1  kg Honey , infusing
 12 tbsp Black Cumin (toasted)
 2 cups  Light Corn Syrup
   
   Bring the ingredients above to the boil
 100 gm Sugar
 10 gm Agar powder
   
   Add the combined sugar and Agar, whisking energetically and bring back to a boil
 400 gm Sugar
 800  gm (40) Egg yolks
   

   Then proceed to the crème Anglaise with the mix sugar / yolks.

   Cool on iced water bath before storing in refrigerator overnight.

   Spin in ice cream maker the next day

 
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ICE CREAM SANDWICHES

 SELECTION

Egg Base

White Base 

 "A la Mode"

 - Apple Pie

- Blueberry Cobbler

- Cherry Jubilee

- Peach Melba (wiki)

- Pear Belle Helene

- Strawberry Shortcake

Almond

Anise

Banana

Baked Alaska (wiki)

Caramel

Cassata

Chestnut 

Chocolate

Cinnamon

Caffe Late 

Caffe Nero 

Coconut

Coffee

Drambuie

Gianduja 

Gingerbread 

Hazelnut 

HERBS

  - Basil (wiki)

  - Cilantro (wiki)

  - Lavender (wiki)

  - Lemongrass (wiki)

  - Lemon Verbena  (wiki)

  - Tarragon (wiki)

  - Thyme  (wiki)

Honey Cumin

Lemon

Lemon Candy

Licorice

Moka 

Nougat 

Pavlova

Pistachio

Plombieres 

Praline

Rhubarb (wiki)

Rice

ROOTS

- Galangal (wiki)

- Gentian (wiki)

- Ginger (wiki)

- Sweet Potato (wiki)

- Wasabi (wiki)

Rum Raisins

Tofu

Tofuttis 

Vanilla 

White Pepper

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PROFITEROLES