PASSION FRUIT SUNFLOWER

        MERINGUE
   -    300 gm egg whites
   -    200 gm sugar
   -    1 lb 10 X
 

   Put all ingredients together in the mixing bowl(Kitchenaid), with the whisk on second speed.

  Using a blow torch ,heat the bottom of the bowl while beating.
  Keep doing until the egg whites become warm and fluffy.

  At this point, turn the mixer onto its maximum speed and let turn until meringue become just lukewarm and stiff onto hard peak..

        CRÈME DIPLOMATE VANILLE
   - 750 gm Pastry cream  +
   - 250 gm whipped cream
     * Pastry cream
                - 1 liter milk
                - 1 vanilla bean
                - 2 whole eggs
                - 250 gm sugar
                - 80 gm pastry cream powder

   Bring the milk to the boil, infusing the vanilla bean
  Mix together eggs, sugar and cream powder
  Add part of boiling milk to the egg mix , pour this mixture over the milk and bring the pastry  cream to a boil.
  Remove from the heat, dispense into container and cover with lead or plastic preventing the forming of a crust.

      SORBET
   -    Pureed Bananas
   -    Pureed Mango
   -    Passion fruit juice
   -    Lime juice 2%
   -    Sorbet Syrup (tbd)
        -    2 kg 700 sugar
        -    2 liter water
        -    300 gm light corn syrup
        -    6 gm stabilizer 

  Add some sorbet syrup to the pureed fruits (defrost)
  Do it gradually to determine how much exactly is needed . this would really help for the next time.
  Then spin in ice cream maker
    or simply freeze this mixture in the container fit to be adapted to “PacoJet”

          KIWI COOKIE
   -    800 gm sugar
   -    700 gm all purp.flour
   -    625 gm egg whites (raw)
   -    750 gm melted butter
   -    Flavor: vanilla extract or flower water (optional)

  - Using a spatula, spread the cookie mix through a round srencil (or a stencil with duplicated round shapes) onto a silpat (non stick baking sheet)

- Sprinkle some granulated sugar over the unbaked cookies (remove the exceeding sugar)

- Put onto each cookie, right on the middle, kiwi slices cut thinly and part drained on paper napkins.

CHECKERBOARD

        COCONUT AGAR
   -    4 cans (1 kg 600) coconut milk
   -    1 liter 200 water
   -    350 gm sugar
   -    5 sticks (large) Agar “Kanten”
   -    vanilla extract (optional)
    Bring coconut milk, water and sugar to a boil.
   Meanwhile , soak the Agar in cold water just enough to make it soft.   

   Squeeze it between hands to extract the water.
    Add the gar to the boiling liquid and let cook slowly until the gelatin is totally melted .
    At the end ,and before pouring the coconut jelly into forms , blend it for a few seconds with a hand blender.

        PINEAPPLE/GUAVA AGAR
   -    2 kg Guava puree
   -    1 liter fresh pineapple juice “Golden”
   -    5 sticks (large) Agar

   Proceed like “Coconut Agar”

        POACHED PINEAPPLE
   -    1 “Golden Pineapple” ___ 45 x ¼ “Cubes ___
   -    1 liter Water.
   -    400 grs sugar
   -    1 Vanilla bean

    Cut pineapple into 1 cubic/inch  size
   Put all ingredients to a boil and remove from stove. Keep cover until cooled_

        CHOCOLATE MINT LEAVES

    Just making sure that the mint leaves are cold and picked from stem one by one
   And that the chocolate (66%) is almost tempered
   Lay the chocolate mint onto plastic wrap or aluminum foil
   keep in freezer until every times needed.

COCONUT SOUFFLE

  Tapioca Souffle (Flour & Dairy free)
  Inside: Cubes of poached Pineapple and Mango jelly)
  On top: Toasted Coconut Marmallow (add shaved Chocolate atop)