about | A B C D E F G H I J K L M N O P Q R S T U V W X Y Z |
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about | A B C D E F G H I J K L M N O P Q R S T U V W X Y Z |
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| 500 | gm | butter | | 2 | Kg | sugar | | 6 | | orange zests | | 3 | | vanilla beans | | | ____________________ | | 50 | | eggs | | | ____________________ | | 2 | Lbs | yogurt
(lowfat) | | 3 | liter
| Rhubarb juice | | | | red food color (if necessary) | | ¼ | cup | grenadine
syrup | | | | | – Melt butter and sugar together – Add orange zest, remove from flame – Add the eggs (beaten into omelet) – Stir energetically – Cook over low heat stir, constantly until mix
covers back of spoon – Immediately add yogurt, rhubarb juice - Let cool completely before spinning | | | | ▲ |
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| 1 | qt | milk | | 75 | gm | Jasmine rice | | 20 | gm
| Sugar | | | ______________________ | | 2 ½ | quart | Half & Half | | 100 | gm | light corn syrup | | 400
| gm | condensed milk , sweet
| | 200 | gm | Sugar | | 5 | gm | Agar Powder | | | | |
Wash rice in strainer under cold water Bring milk to a boil and add rice and sugar Bring back to simmering
for 1 minute and remove from heat Keep covered Bring half & half to a boil Add
corn syrup and condensed ilk While, constantly whisking, add sugar and stabilizer Wait
for boil and then remove from heat | | ▲ |
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| 1 1/2 | quart | Milk
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| quart | ½ & ½ | | 2 | | vanilla beans | | 100 | gm | light corn syrup | | 200 | gm | sugar | | 4 | gm | Ice cream stabilizer
(agar agar) | | 400 | gm | sweet condensed milk | | 1 | box | (450 gm) Golden raisins | | | | | Combine milk / Half & half / corn syrup to a boil infusing the vanilla beans Mix sugar and stabilizer and add it to the boiling liquid.
Wait for the boil again. Turn off
flame and add the condensed milk.Let cool and refrigerate over night before spinning in ice cream maker Macerate
the Golden Raisins in dark rum (Myer's) for a day or two
When spinning the ice cream, at the end of the cycle, incorporate in the ice cream and out of the
machine, the quick drained Golden Raisins. Store in freezer right away. | | ▲ |
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| | SYRUP for SORBETS | | 675 | gm | sugar
| | 500 | gm | water
| | 75 | gm | corn syrup | | 175 | gm | sugar | | 3 | gm | pectin | | | | | Bring the three (3) first ingredients to a boil.
Gradually add the two (2) last combined ingredients and wait for the boil while stirring with a whisk.
Let cool before storing in the fridge. | | ▲ |
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about | A B C D E F G H I J K L M N O P Q R S T U V W X Y Z |
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about | A B C D E F G H I J K L M N O P Q R S T U V
W X Y Z |
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| 1 | qt
| milk | | 1
| cup | heavy cream | | 2
| | vanilla
beans | | 12 | | egg yolks | | ½
| lbs | sugar | | 4
| gm | Agar
powder | | | | | Bring the milk and
cream to a boil a first time infusing the vanilla beans (do the same if you use vanilla extract) 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 . By using a wooden spoon, gently finish cooking the crème anglaise until
thick enough to cover the back of the spoon. The 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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| Vanilla | White pepper | Wine | WHITE PEPPER & VANILLA |
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| 5 | quart | Half & Half | | 10 | | vanilla beans | | 5 | tbsp | White Peppercorn | | 20 | gm | Light
Corn Syrup | | 800 | gm | Condensed Milk | | 400 | gm | Sugar | | !0 | gm | Agar
Powder | | | | | - Boil Half & Half with vanilla beans - Crush Pepper and add also to infuse with Vanilla beans - Add corn syrup and condensed milk - Constantly whisking, add sugar and Agar powder - Wait for boil, remove and strain - Cool in iced water bath. | | ▲ |
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| 175 | gm | Butter | | 30 | gm | Sugar
| | 210 | gm | Egg
yolks
| | 300 | gm | Reduced Wine ( | | | | Languedoc , Corbières, Cahors ...) | | 125 | gm | Wine (Bordeaux ) | | 225 | gm
| Crème Fraiche | | 55 | gm | Heavy Cream | | | | | | - Over a double boiler melt the butter
and the sugar. - Add the yolks, 2 wines, cream and the crème fraiche. - Add 640 g into each paco jet beaker and
freeze. - fter frozen add 1/4 c red wine and churn. ( For the reduced wine simply boil wine 2-3 minutes to cook out the alcohol.) | | ▲ |
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