PASSION FRUIT SUNFLOWER
- 300 gm egg whites
- 200 gm sugar
- 1 lb 10 X
Put all ingredients together in the
mixing bowl(Kitchenaid), with the whisk on second speed. Using a blow torch ,heat the bottom of the bowl while beating.
Keep doing until the egg whites become warm and fluffy. At this point, turn the mixer onto its maximum speed and let turn
until meringue become just lukewarm and stiff onto hard peak..
CRÈME DIPLOMATE VANILLE
750 gm Pastry cream
250 gm whipped cream
* Pastry cream
- 1 liter milk
- 1 vanilla
- 2 whole eggs
- 250 gm sugar
- 80 gm pastry
Bring the milk to the
boil, infusing the vanilla bean
Mix together eggs, sugar and cream powder
Add part of boiling milk to the egg mix
, pour this mixture over the milk and bring the pastry cream to a boil.
Remove from the heat, dispense into container
and cover with lead or plastic preventing the forming of a crust.
- Pureed Bananas
- Passion fruit juice
- Lime juice 2%
Sorbet Syrup (tbd)
- 2 kg 700 sugar
- 2 liter water
- 300 gm light corn syrup
- 6 gm stabilizer
Add some sorbet syrup to the pureed
Do it gradually to determine how much exactly is needed . this would really help for the next time.
Then spin in ice cream maker
or simply freeze this mixture in the container fit to be adapted to “PacoJet”
800 gm sugar
- 700 gm all purp.flour
- 625 gm egg whites (raw)
750 gm melted butter
- Flavor: vanilla extract or flower water (optional)
-Using a spatula, spread the cookie
mix through a round srencil (or a stencil with duplicated round shapes) onto a silpat (non stick baking sheet)
- Sprinkle some
granulated sugar over the unbaked cookies (remove the exceeding sugar)
- Put onto each cookie, right on the middle, kiwi slices
cut thinly and part drained on paper napkins.- Bake at 300 F until becoming light golden color.
- 4 cans (1 kg 600) coconut milk
- 1 liter 200 water
350 gm sugar
- 5 sticks (large) Agar “Kanten”
- vanilla extract
milk, water and sugar to a boil.
Meanwhile , soak the Agar in cold water just enough to make it soft. Squeeze it between
hands to extract the water.
Add the gar to the boiling liquid and let cook slowly until the gelatin is totally melted
At the end ,and before pouring the coconut jelly into forms , blend it for a few seconds with a hand blender.
- 2 kg Guava puree
- 1 liter fresh pineapple juice “Golden”
5 sticks (large) Agar
like “Coconut Agar”
- 1 “Golden Pineapple” ___ 45 x ¼ “Cubes ___
1 liter Water.
- 400 grs sugar
1 Vanilla bean
Cut pineapple into 1 cubic/inch size
Put all ingredients to a boil and remove
from stove. Keep cover until cooled_
CHOCOLATE MINT LEAVES
Just making sure that the mint leaves are cold and picked from stem one
And that the chocolate (66%) is almost tempered
Lay the chocolate mint onto plastic wrap or aluminum foil
keep in freezer until every times needed.
Tapioca Souffle (Flour & Dairy free)
Inside: Cubes of poached
Pineapple and Mango jelly)
On top: Toasted Coconut Marmallow (add shaved Chocolate atop)
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