Recipe

TIRAMISU VAROIS

Ingredients:

·         1 pack of bavarois tiramisu flavoured (ex. Swallowglobe)

·         500ml of water

·         200ml of liquid milk

·         1 spoon of cornstarch

·         1 spoon of wheat flour

·         50 gram of sugar

·         1/8 tsp salt

·         100 gram of whipped cream from 35 gram of cream powder, whip it until it blooms.

·         10 sponge fingers

Method:

·         Put sponge fingers onto a heat resistant plate, pour simple syrup onto it and then put it away.
·         Mix the bavarois with water and then stir it up, then heat it whilst stirring it until it boils. Turn off the stove and then stir it again until the steam vanishes.
·         Pour it into the plate, cool it up and then put the chocolate powder onto it.
·         Mix the cream with milk,cornstarch, wheat flour, and the sugar, cook it whilst stirring it until it pops and then cool it up again
·         Softly whip the mixed milk cream, add the cream and then whip its all smooth. Pour it into the plate until it fills ½ part of the plate, cool it up and then put chocolate powder onto it.

MINI APPLE CARAMEL PUDDING

Ingredients

·         400ml of water

·         25 gr palm sugar

·         1/8 tsp salt

·         1 tsp white  gelatin powder

·         1 tsp instant jelly powder

·         ½ tsp ocimum, submerged it into water

·         100 gr apples, scrape it

·         75 gr sugar, make it less if you don’t like sweet food

·         300 ml of liquid milk

·         1 tsp cornstarch

·         1 egg yolk

Method: 

·         How to make the caramel: burn the sugar until its burnt, add water, stir it until the sugar fuses and then filter it. 

·         Boil the sugar, palm sugar, salt, gelatin, jelly and the caramel. Stir it up and then add ocimum and the apples. Stir it.

·         Pour it into a plate you like and wait until its half turning into solid.

·          Boild the milk, sugar, cornstarch, and gelatin whilst stirring it until it boils. Take some dough and then add it into the egg yolk, turn on the stove and cook it until its ready.

·         Pour it onto the dough you have made and then let it cool down.

ES KRIM POTONG STRAWBERRY

Ingredients:

·         250 gram  fresh strwaberries, chop it rough.

·         150 gram white condensed milk.

·         1 tsp lemon juice.

·         150 gram powder cream.

·         300 gram ice water.

·         4 drops of food coloring.

·         40 gram of vanilla waffer, chop it rough.

Method:

·         Whip the powder cream and the ice water until it blooms, put it into the fridge.
·         Stir the strawberries, condensed milk and the lemon juice.
·         Pour it into the cream whiper machine and then add the food coloring and then stir them up.
·         Pour it into a 22x22x4 sized plate with aluminium foil placed before you pour the dough.
·         Pour the vanilla wafer onto it and then froze them up.

CHOCOLATE BISCUIT PUDDING

Ingredients:

·         1500ml of milk

·         11/2 pack of gelatin powder.

·         2 tsp jelly instant powder

·         1 stp salt

·         2 egg yolks

·         100 gram of dark chocolate

·         ½ rhum essense

·         100 gram marie biscuit

·         100 gram coconut biscuit

·         12 scoops of vanilla ice cream

Method:

·         Boil milk, gelatin powder, jelly powder, sugar, and salt, stir it until its boiling. Turn off the heat. Take a little dough. Add egg yolks, Stir well.
·         Pour back into the pudding stew. Stir well. Turn on the fire. Cook, stirring until boiling.
·         Add chocolate. Stir well. Add essences rhum. Stir well. Devide it into 3 parts.
·         Pour one part into a round baking pan diameter 20 cm height 7 cm. Let the half-frozen. put coconut biscuits. Pour one part that is heated again and added marie biscuits.
·         Let the half-frozen. Pour remaining batter the already heated. Chill. Serve with complementary.

BANANA SPLIT STRAWBERRY

Ingredients:

·         4 Fruit banana

·         4 Scoops of chocolate ice cream

·         4 Scoops of strawberry ice cream

·         4 Scoops of vanilla ice cream

·         25 Grams of almonds, toasted

·         25 Grams colorful meises

Sauce Ingredients:

·         150 Grams of strawberries, cut into pieces

·         4 Tablespoons water

·         30 Grams sugar

·         1/2 Teaspoon cornstarch

How to make:      

 The sauce:

·         mix all sauce ingredients.
·         Cook over low heat, stirring until its thickened. Set aside.
·         Banana split lengthwise.
·         Prod ice cream is contiguous with different flavors. Add strawberry sauce. Serve with a sprinkling of almonds and meises.

DOUBLE CHOCO MOUSSE 

Materials / ingredients:

·         50 Ml of liquid milk

·         3 Soaked gelatine sheets squeeze

·         200 Grams of white cooking chocolate melted

·         2 Thick whipped egg yolks while soaked in hot water

·         300 Grams heavy cream whipped half expands chill

·         3 Drops of mint essence

·         100 Grams of  melted dark chocolate

·         1 Tablespoon chocolate powder

·          1 tablespoon warm water, dissolve

Processing Method:    

·        Heat the milk. Enter the gelatin. Stir until dissolved. Enter a white cooking chocolate until it melts. Stir well.  
·         Pour in the beaten egg yolks. Stir well.
·         Add a little into beaten whipped cream while slowly stirring it. For two dough. one part add the essences of mint. The remaining solution add chocolate and melted chocolate. Stir well.
·         Pour batter into the cups rather high white and tilt. Freeze in freezer. Add the chocolate batter on it. Freeze.

CAPPUCCINO ALMOND TRIFLE

Materials / ingredients:

Sponge Material:

·         3 Eggs

·         50 Grams sugar

·         60 Grams of cake flour

·         35 Grams of margarine, melt it

·         Tablespoon powdered cappuccino, dissolved in 1 tablespoon hot water

Ingredients Syrup, Stir score:

·         50 Grams sugar

·         100 Ml of hot water

·         1/4 Teaspoon vanilla essence

Trifle Ingredients:

·         7 Yolk

·         50 Grams sugar

·         400 Ml thickened cream

·         100 Ml liquid milk

·         1/4 Teaspoon almond essence

Topping Ingredients:

·         1 Teaspoon cocoa powder

·         50 Gram slice almonds, toasted

How to make:   

·         Sponge cake, beat eggs and sugar until  its fluffy.
·         Add sifted flour and mix evenly.
·         Add the melted margarine and cappuccino solution. Stir well Pour into  a pan size 16x16x3 cm  covered with margarine and baking paper.  Set the Oven with the temperature of 180 degrees Celsius for 15 minutes until its cooked.
·         Trifle, stir the egg yolks and sugar until the sugar dissolves. Set aside.
·          Boil thick cream and milk until its boiling. Pour boiled milk into the egg yolk mixture solution, mix well.
·         Pour back into the boiling milk. Stir until bubbling. Lift. Add the almond essence.Stir well. Set aside.
·         Shopping sponge cake into 2 parts. Cut the ring diameter of 6 cm. put it into serving glasses. Pour it with syrup. Add trifle. Cover again with a sponge. Pour it with syrup. Add trifle.Sow thinly with chocolate powder and almond slice.

GREEN TEA CREAME BRULEE

Materials / ingredients:

·         200 Ml liquid milk

·         1 Teaspoon green tea powder

·         6 Yolk

·         75 Grams sugar

·         200 Ml thickened cream

·         3 Drops of green coloring

Topping Ingredients:

·         1 tablespoon sugar

How to make:    

·         Heat 50 ml of liquid milk. Add green tea powder. Stir until dissolved. Set aside.  
·         Beat the egg yolks and sugar. Add the remaining milk, thick cream, and green tea solution.stir it well.
·         Pour  into a heat resistant dish while being  filtered.
·         Place in a baking dish that has been given little water. Under fire oven with a temperature of 140 degrees Celsius to 60 minutes until cooked.
·         Sprinkle with sugar. Burn with airgun until it turns lightly browned.

CHEESE LEMON CURD 

Materials / ingredients:

·         Base materials:

·         100 Grams of plain biscuits (eg jacobs)

·         100 Grams of powdered roasted almonds

·         2 Tablespoons unsalted butter, melt it

Lemon Ingredients:

·         100 Grams of instant custard

·         150 Ml lemon juice

·         1 Teaspoon lemon peel

Cheese Ingredients:

·         300 Grams mascarpone cheese

·         125 Grams of sweetened condensed milk

·         1/2 Teaspoon vanilla paste 

Fruit Ingredients:

·         100 Grams of strawberries, cut in 4 parts

·         100 Grams of blueberries

How to make:

·         Base, mixed biscuits, almond, and unsalted butter. Stir well.
·         Pour it into glasses. Lemon, whipped custard, lemon juice, and lemon zest until smooth and fluffy. Pour onto the base.
·         cheese, mascarpone whipped, sweetened condensed milk, and vanilla paste. Pour over fruit. Chill.

GELATO DI CAFFE (ITALIA) 

Materials / ingredients:

·         3 Yolks

·         60 Grams sugar

·         180 Ml liquid milk

·         1/8 Teaspoon salt

·         3 Tablespoons instant coffee

·         40 Grams sugar

·         200 Ml whip cream, whipped

Processing Method:    

·         Beat the egg yolks and sugar until white. Add a little milk and salt, whipped average. Add instant coffee and sugar. Stir well.

·         Enter a container of batter into the pan of hot water. Put it on the fire, stirring constantly until thick 8 minutes. Move container adoanan into a pan of cold water. Stir it for 2 minutes.

·         Chill in the refrigerator again. Enter the whip a little whipped cream into coffee mixture, stirring gently. Serve cold.

AVOCADO MOUSSE 

Materials / seasoning powder:

·         250 Grams of meat avocado

·         100 Grams of sweetened condensed milk white

·         300 Ml thickened cream

·         1/8 Teaspoon salt

·         12 Grams of gelatin powder and 60 ml of water, dissolve, team

·         25 Grams of condensed milk

Processing Method:

·         Mix the avocado, white sweet condensed milk, heavy cream, salt, and gelatin. Blend until smooth.

·         Put it into small glasses with side spray sweetened condensed milk chocolate. Enter advocate mixture. Flatten and freeze in the freezer.

MINI OREO NUTELLA MOUSSE

Material Content:

·         50 Grams sugar

·         3 Yolk

·         250 Grams of peanut butter chocolate (eg: nutella)

·         250 Ml whipping cream, whipped fluffy

·         5 Sheet gelatin, soak, the team until melted

·         20 Oreo biscuits without cream 

Decoration Material:

·         100 Grams of whip cream

·         2 Pieces of oreo without cream, smooth blender

How to make:    

·          Mix cheese biscuit, melted unsalted butter and sweetened condensed milk. Stir well. Flatten the mica plastic spherical diameter of 5 cm. Set aside.

·         Beat the sugar and egg yolks in the top pan of hot water until thickened. Enter the Nutella and gelatin. Beat well. Lift.

·         Add whippied cream. Stir gently. Pour 1/2 ring height. Add two pieces of oreo. Pour the mixture back to a height of 3/4 ring. Freeze. Spray whip cream. Sow with oreo.

BROWNIES SANDWICH ICE CREAM 

materials / ingredients:

Brownies Ingredients:

·         100 Grams of margarine

·         200 Grams of dark cooking chocolate, chopped

·         2 Eggs

·         100 Grams of sugar

·         30 Grams of cake flour

·         25 Grams of cocoa powder

·         1/4 Teaspoon baking powder 

Supplementary Material:

·         500 Grams of vanilla ice cream

·         100 Grams of dark cooking chocolate,melted

·         100 Grams of roasted cashew nuts, roughly chopped,

·         7 Fruit candy caramel, roughly chopped

How to make:    

·         Heat margarine. Turn off the heat. Add pieces of dark cooking chocolate. Stir until its dissolved. Set aside and let it thicken.   
·          Beat eggs and sugar for 2 minutes until its smooth.
·         Enter the margarine mixture a little as the whipped average. Add the flour, cocoa powder, and baking powder, sifted and shaken gently.
·         Pour in pan 28x28x3 cm covered with margarine and baking paper. Under fire oven with a temperature of 180 degrees Celsius 10 minutes until its cooked. Chill.
·         Cut the size of 24 x 12 cm. Place in a baking dish that has been covered with 24x12x4 cm baking paper. Spoon ice cream. Flatten. Cover with another cake. Freeze. Cut into pieces.
·         Dip it into melted dark cooking chocolate. Sprinkle with nuts and caramel candy. Freeze it again. Serve cold.

BROWNIES CUP ICE CREAM

Materials / ingredients:

Cake Ingredients:

·         100 Grams unsalted butter at room temperature

·         1/4 Teaspoon salt

·         150 Grams of fine sugar

·         3 Whole egg, 80 Grams of cake flour

·         25 Grams of cocoa powder

·         1/4 Teaspoon baking powder

·         75 Grams of dark cooking chocolate, melted

Material toppings:

·         1 Packs of instant powdered ice cream, cappuccino flavor

·         150 Ml of ice water

How to make:

Topping:

·         Beat instant ice cream powder with ice water until its fluffy. Freeze in freezer.

 Cake:

·         mix the butter, salt, and sugar until well blended. Add the eggs. Stir well.
·         Add the flour, cocoa powder, and baking powder sifted and mix evenly. Enter the dark cooking chocolate melting. Stir well.
·         Pour into muffin tins full width at the base short paper cup gold. Oven 25 minutes with a fire under a temperature of 180 degrees Celsius until cooked. Chill.
·         Scoop the ice cream on top of the brownies. Serve immediately.

STROBERI BROWNIES BAVAROIS 

Materials / seasoning powder:

·         250 grams of ready-made brownies, cut into boxes

Material bavarois:

·         250 Ml of water

·         200 Grams of fresh strawberries, blender

·         25 Grams sugar

·         4 Sheets of gelatine, soaked in cold water and wring

·         2 Drops pink dye

·         2 Egg whites

·         1/4 Teaspoon salt

·         50 Grams sugar

·         100 Grams of cream powder

·         200 Ml of ice water.

Processing Method:    

·         Beat cream powder and ice water until fluffy. Chill in the refrigerator.   

·         Put the brownies in the bottom of the glass.

·         Boil water, strawberries, and sugar. Filter. Add gelatin pieces and pink coloring. Stir until its dissolved. Set aside

·         Beat egg whites and salt until its half fluffy. Add sugar until its fluffy. Enter stew strawberries a little as it shuffled slowly.

·         Pour the mixture into a warm strawberry. Stir gently. Pour a little to whisk the cream as its shuffled slowly. Pour over brownies pieces. Freeze.