| HONEY SEMI FREDDO|
200 gm Blanched sliced almonds
- 30 gm light corn syrup
- 150 gm sugar
- 20 gm butter
has to be ready before making the parfait
In stainless steel pot, combine sugar, corn syrup and butter, cooking
it until becoming a blond caramel.
Previously of adding the almonds to the caramel, flash them in hot oven for a minute
(if there are to cold they would be breaking into pieces and make the work more difficult).
When the brittle in done
remove onto a “silpat” or a greased tray and let cool.
- 12 yolks
- 100 gm hot water
gm Honey (warm)
- 1 liter Whipped cream
- ½ cup Rum
In Kitchenaid mixer, start whipping the egg yolks. Add the hot (and boiling)
water into the beating yolks and let turn until light and very fluffy.
Then reduce speed and add the warm honey . When
all honey has been added increase speed and let turn until cool.
On the side, in a stainless steel bowl, whip the cream
to hard peak, add the coarsely
chopped brittle and finally the honey sabayon.
Pour the parfait into a square tin
or tray and freeze.
| TUILE FROISSEE|
- 1 kg gm sugar
600 all purpose flour
- 1 kg gm egg whites
- 2 orange zest
2 lime zest
- 2 tsp ground cinnamon
- 480 gm melted Butter
In a stainless steel bowl, grate orange and lime, add sugar, flour then
egg whites, cinnamon and homogenize.
Finally add the melted butter, mix well and dispense in quart containers.
Keep refrigerated until and after needed.
This mix need to be spread thinly on silpat.
Divide the spread batter
with the tip of a small spatula into equal squares that will allow you to wrap a portion of parfait (cut into squares of
2 ½ inch side).
When receiving an order, put 2 squares of pre- baked tuiles on a silpat , in then oven until
soft enough to double wrap the parfait “a la minute”
Sprinkle confectioners sugar in a decorative way by
using a stencil or piece of ribbon.
| CHOCOLATE SAUCE|
- 1 lb (450 gm ) semi sweet chocolate
pint of water (more or less)
- 1 tsp coffee extract
Bring the water to a boil
Turn of the lame and add the chocolate .
stirring until chocolate is melted.
If the sauce seems to loose , it is the right time to fix it by adding more chocolate.
Make sure to note how much more chocolate has been added , this
will be useful for the next time.
1 quart milk
- 12 yolks
- 1 cup (225 gm) sugar
gm all purpose flour
Natural color & flavors
- mint paste
- vanilla extract
Bring the milk and cream to a boil a first time infusing the vanilla beans (do the same if you use
Beating energetically using a wire whisk, combine yolks and sugar until it turn into lemon color.
Remove the boiling liquid from the flame
Pour some of the boiling liquid over the egg /sugar mixture, mix well and
add this mixture back to the remaining boiled liquid.
Put the pan back on the stove over medium heat .
a wooden spoon, gently finish cooking the crème anglaise until thick enough to cover the back of the spoon.
safest way remains to use a thermometer. In this case, turn off the flame when the mixture reaches 84 C Strain immediately
into a bowl over a bath of ice.
TIP: by tracing a line with a finger on the cream coated spoon,
we should see this line remaining still.
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