LEMON

 ORANGE

 PASSION FRUIT

- 600 gm Heavy Cream

- 300 gm Passion Fruit Puree

- 90 gm Sugar

- 90 gm Pastry Cream Powder

- 16 Yolks

-4 Gelatin Sheets

Boil heavy cream. Mix the yolks, sugar, powder cream and the passion puree. Add to the cream. Cook until smooth and add gelatin. Let cool.

For the Italian Meringue _ technique>>

- 300 gr Sugar

- 75 gm Light Corn Syrup

- 160 gm Egg Whites

Fold into the cooled passion cream.

 PRALINE or Cream Saint Honoré

 1  - 1 liter milk

 1  - 100 gm praline paste

 2  - 16 yolks

 2  - 50 gm sugar

 2  - 80 gm pastry cream powder

 3  - 7 gelatin leaves

 4  - 16 whites

  Boil milk then add the praline paste

  Blanch by whisking yolks and sugar

  Proceed like regular pastry cream

  Just before boil, add the already soaked gelatin , keep whisking energetically until boil.

  Remove into bowl and cover with plastic

  With white and sugar make a meringue the same way as passion fruit soufflés.

  Add the meringue to the still hot praline cream , and pipe into ring molds right away.

  Refrigerate and un mold with a knife and hot water.

 VANILLA

     - 1 liter milk

     - 2 vanilla beans

     - 16 yolks

     - 100 grs sugar

     - 7 gelatin leaves

     - 16 whites

     - 200 grs sugar

 SWEET WINES

Beaumes de Venise | Loupiac | Muscat | Sauternes |