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THAI SUNDAE

CHOCOLATE CREAM PUDDING

ESPRESSO GRANITA

RICE ICE CREAM
| Chocolate Cream | Espresso Granita | Rice Crispies | Rice Pudding IC |
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 CHOCOLATE CREAM
  • 500 gm Milk

  • 500 gm Heavy Cream

  • 500 gm Chocolate 66% “Pur Caraibe”

  • 10 yolks

  • 150 gm Sugar

 

Bring milk and cream to a boil

Mix yolks and sugar

Proceed like regular crème Anglaise

Strain hot mix onto chocolate, stir until melted

 
 ESPRESSO GRANITA
  • 500 gm Espresso Coffee

  • 100 gm Simple Syrup

 Add more or less syrup as needed

 
 RICE CRISPIES
  • 200 gm Sugar

  • 50 gm Rice Crispies

  • 100 gm Tempered Chocolate

Caramelize the sugar (light caramel)

Add the rice crispies and stir

Cool and add chocolate

Put in cocoa powder after chocolate sets.

 
 RICE PUDDING ICE CREAM
  • 1 qt milk

  • 75 gm Jasmine rice

  • 20 gm Sugar

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  • 2 ½ quart Half & Half

  • 100 gm light corn syrup

  • 1 small can (400 gm)condensed milk

  • 200 gm Sugar

  • 5 gm Agar Powder

 

Wash rice in strainer under cold water

Bring milk to a boil and add rice and sugar

Bring back to simmering for 1 minute and remove from heat


Keep covered

Bring half & half to a boil

Add corn syrup and condensed ilk

While, constantly whisking, add sugar and stabilizer

Wait for boil and then remove from heat

 

*For garnish, use Asian pear chip*

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