- 1 bottle of port wine (750ml) - 1/2 liter of water - 500 gm Sugar - 1 kg Cassis Puree - Fresh Cherries - Reduce Port wine. A foam will rise when ready - Add water, sugar and cassis puree and bring to a boil - Before service, bring some of the jubilee to a boil and add the pitted cherries for tha
same day only PISTACHIO ICE CREAM
- 3 qt Milk
- 2 qt Half & Half
- 200 gmLight Corn Syrup
- 350 gm Sugar
- 20 gm Agar Powder
- 2 small cans (800 gm) Condensed Milk - 300 gm Pistachio Paste - Bring Milk and Half & Half to a boil - Add the corn syrup and the mix sugar / Agar - Right after add the pistachio paste
- Whisk constantly while bringing back to the boil - Remove from flame and add the condensed milk - Keep on ice until almost cooled CHAMPAGNE SABAYON - 12Yolks + 1 Whole egg - 200 gm Sugar - 1 Bottle of Champagne - 650 gm Heavy Cream (whipped)
* option
instead of 650 gm of heavy cream it is: - 400 gm Half & half - 250 gm Heavy cream - In a stainless steel pot bring thefirst 4 ingredients to a boil, constantly whisking - When ready dispense this mix in a stainlss steel bowl over ice and let
cool completely - Just before serving, add the whipped
cream by gently folding it in Other
option: The sabayon
can be used through a whip cream syphon. In that case the cream shouldn't be whipped and use in a lesser amount (see option*
under recipe) | 
