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SOFT TOFFEE CARAMEL

 Salted Peanuts & Pistachios

Chocolate Sorbet

 
 

| Chocolate Sorbet | Caramel | Cinnamon Sauce | Chocolate Fans |

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 CHOCOLATE SORBET

- 1 quart Water

- 185 gm Sugar

- 1 cup 2/8 Cocoa Powder

- 225 gm semi-sweet Chocolate

- 1/2 Vanilla Bean

Bring Water and sugar to a boil , infusing the vanilla bean.

Add cocoa powder , bring back to the boil , stirring constantly and remove from stove.

Add semi sweet chocolate , let melt and combine whisking.

Cool completely and freeze next day in ice cream maker.

 
 CARAMEL

- 250 gm Milk

- 250 gm Sugar

- 250 gm Light corn syrup

- 200 gm Salted Butter

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- 150 gm Peanuts roasted and salted

- 150 gm Sicilian Pistachios (very green)

- 200 gm Heavy cream

Cook milk, sugar, corn syrup and butter to a blond caramel.

Deglaze with cream.

Bring to a boil and add pistachios and Peanuts .

Keep caramel as in bowl . 

Fill ring mold on plate a la minute

 CINNAMON SAUCE

- 50 gm sugar

- 20 gm Butter

- 100 gm Cream

- 1/2 tsp cinnamon powder

Make a caramel with sugar and deglaze with butter and cream .

Boil and add cinnamon powder.

Reserve .

 
 CHOCOLATE FANS

- 100 gm Milk

- 20 gm Sugar

- 1 yolk

- 10 gm pastry cream powder

- 5 gm Cocoa powder

Make a pastry cream .

Spread onto "Silpat" baking rubber and bake .

Remove from oven and shape as a fan

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