WELCOMEINDEXCOOKIESCAKES, mixes & layersCHOCOLATEcreams mousses puddingsDOUGHSIce Creams Sorbets ..Sauces SyrupsSAVORIESDRINKS

 VANILLA CREME BRULEE more with Crèmes & Flans

 SCENTS OF LEMON

LEMON SORBET

Anise Crème Caramel

Crème Brulée Tasting

Creme Brulée Vanilla

Creme Brulée vanilla Lemon

Creme Brulée Yuzu

Creme Brulée Yuzu Tangerine 

Cremes Caramel

Creme Catalane


| CREME BRULEE MIX | LEMON SHERBET | COOKIE |
GIF/gif_line_glitter.gif
 
 CREME BRULEE

  • 10 yolks

  • 3 lemon zest

  • 2 vanilla beans

  • 140 gm Sugar

  • 1 quart Heavy cream

Combine yolks, lemon zest, vanilla beans and sugar, using a wire whisk, until lemon color.

Gradually add the heavy cream, mix well and keep refrigerated for at least 6 hours before using.

Pour in crème brulee dishes and bake in water bath, covered , at 300 F for about 30 minutes.

 LEMON SHERBET

  • 1 cup lemon Juice

  • 2 ½ cup Sorbet Syrup

2 kg 700 sugar

2 liter water

300 gm light corn syrup

6 gm stabilizer

  • ½ egg white ( 1tbsp)

Combine lemon juice, sorbet syrup and raw egg white.

Freeze in ice cream maker

 COOKIE

  • 500 gm sugar

  • 300 gm AP Flour

  • 500 gm egg whites (raw)

  • 240 gm butter melted

  • Vanilla or other flavors

  • Citrus zest (any)

Combine all ingredients, melted butter in last.

Refrigerate for 2 hours.

Spread over silpat (non stick baking sheet)

using a round stencil.

Bake at 300F until golden brown and quickly form in a chocolate mold to spouse all figures of it.

Allow to set and repeat with other discs.

top of page ▲