CHOCOLATE CREAM

• 500 gm Milk

• 500 gm Heavy Cream

• 500 gm Chocolate 66% “Pur Caraibe”

• 10 yolks

• 150 gm Sugar

   Bring milk and cream to a boil

   Mix yolks and sugar

   Proceed like regular crème Anglaise

   Strain hot mix onto chocolate, stir until melted

 ESPRESSO GRANITA

• 500 gm Espresso Coffee

• 100 gm Simple Syrup

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 RICE CRISPIES

• 200 gm Sugar

• 50 gm Rice Crispies

• 100 gm Tempered Chocolate

   Caramelize the sugar (light caramel)

   Add the rice crispies and stir

   Cool and add chocolate

 RICE PUDDING ICE CREAM

• 1 qt milk

• 75 gm Jasmine rice

• 20 gm Sugar

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• 2 ½ quart Half & Half

• 100 gm light corn syrup

• 1 small can (400 gm)condensed milk

• 200 gm Sugar

• 5 gm Agar Powder