| CARAMEL PEAR SAUCE|
1 cup corn syrup
- 1 kg sugar
- 404 gm water (more or less)
- 1 kg pear (bartlett)
- 5 star anise
Put corn syrup, sugar and water in a pot and make a caramel
the pear cut in cubes and the anise.
let cook slowly for 5 minutes . Remove from heat and let cool.
the anise from the caramel and process the mix in a blender ,shortly.
Strain and keep
sealed until needed.
| POUNDCAKE or SABLEUSE|
- 17 egg yolks
- 1 whole egg
- 500 grs sugar
- 500 grs melted butter
- 125 grs all purpose flour
125 grs corn starch
| Put together in the mixing bowl
the eggs and the sugar|
on 2nd speed with the whisk until fluffy and light lemon color.* Add slowly the melted butter and keep mixing on 1st
Add starch and flour, sifted together, still on 1rst spee
Finish mixing by hand , using
a rubber spatula.
Divide the mix onto two large sheet trays ( linen with parchment paper on bottom
and greased with melted butter, using a brush
bake at 300ºF for 30 min
| LICORICE ICE CREAM|
4 qt ½ & ½
3 bags licorice candy
500 gm Molasses
400 gm corn syrup
800 gm sugar
3 small cans (1k200) condensed
- Bring the milk and the cream to a boil, add
the licorice and let infuse over low heat for a few minutes . Add the corn syrup and molasses.
- Mix sugar , ice-cream stabilizer and egg yolks and Stir well until light
- Then remove boiling liquid from stove and by adding some
of it with the condensed milk or maple syrup, proceed like a regular crème Anglaise
Strain the mix , before dispensing in refrigerator .
- Keep in the refrigerator for 6
hours before using ,allowing the mix to stabilize and the flavor to enhance.
Process the ice-cream using an ice-cream maker . Keep in freezer until needed..
cut in 4 and cored
cut in halves
Toss the pear in melted clarified butter
and place them on a baking pan .
in oven at 450 F until starting gaining colors, making sure also that they don't over bake
Later and when cooled toss them in caramel sauce
During service, reheat the caramel with
the amount of pear and fig needed for order(s), in the microwave or over the stove in small pot.
Arrange onto plate as shown on picture with
Sableuse and Ice cream
| CIGARETTE COOKIE|
- 500 gm sugar
- 300 gm Flour
- 500 gm egg white (plain,raw)
- 1 tsp vanilla extract
- 2 tbsp cinnamon powder
- 240 gm melted butter
sugar, flour, cinnamon, vanilla and egg whites.
Add melted butter and mix well
Spread, thinly, the mix onto silpat or non stick surface baking tray.
Refrigerate for an hour or so.
Using a spatula or not so sharp knife,
trace rectangle at the desire size to obtain a 3 inch (and 3 turns around a cylinder the size of a pencil) cigarette
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