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Day 3

BANANA CREPES FRUIT TART


Yield: 6 servings
Ingredients
Ingredients
1 cup All-purpose flour
¼ cup Confectioner’s sugar FOR PATTE SUCREE (SWEET DOUGH)
2 pieces Eggs
60 g Butter
1 cup Milk
48 g Sugar
3 Tbsp Butter, melted
½ tsp Salt
1 tsp Vanilla extract
30 g Egg
¼ tsp Salt
½ tsp Vanilla extract
¼ cup Butter, melted
120 g All-purpose flour
¼ cup Brown sugar, packed
¼ tsp Cinnamon
FOR THE PASTRY CREAM
¼ tsp Nutmeg
¼ cup Half-and –half cream 190 ml Milk
4 pieces Bananas, halved lengthwise then crosswise 95 g All-purpose cream
1 ½ cups Whipped cream 45 g Sugar
1 pinch Ground cinnamon ½ tsp Vanilla extract
2 pcs Egg yolks
20 g Cornstarch

FOR THE ASSEMBLY/GARNISH

50 g Dark chocolate, melted


50 g Apricot glazed
50 g Peach, sliced
PANCAKES CHOCOLATE MOUSSE
Ingredients
Ingredients
1 ½ cups All purpose flour
3 ½ tsp Baking powder 108 g Semisweet chocolate
1 tsp Salt 27 g Butter
1 Tbsp White sugar 2 pieces Egg yolks, medium sized
1 ¼ cups Milk 2 pieces Egg whites, medium sized
1 piece Egg 18 g Sugar
3 Tbsp Butter, melted 60 ml Heavy cream
STRAWBERRY SORBET

Yield: almost 3 cups

Ingredients

4 cups Strawberries, ripe (or watermelon


1/2 cup + 2 Tbsp strawberry (or raspberry) preserves
A pinch salt
2 tsp fresh lemon juice, or to taste
1/3 cup water
Day 4
PANACOTTA
Ingredients CRÈME BRULEE
Ingredients
200 ml Milk
200 ml Cream 2 cups Heavy Cream
1 piece Star Anise, roasted ½ Tbsp Vanilla Extract
(Star anise is a fruit that looks like a 1-inch rust- 5 whole Egg Yolks
colored star. It has a sweet and licorice-like taste 6 Tbsp White Sugar
that is used as flavouring in cooking.) 3 Tbsp Caster Sugar
½ Tbsp Vanilla extract
10 g Gelatine powder
50 g sugar
BLANCMANGE VANILLA SOUFLE’
Portions: 24 Portions: 5
Portion size: 125 g Portion size: 125 g

Ingredients Ingredients

500 ml Milk 45 g Flour


94 g Sugar 45 g Butter
0.5 ml Salt 250 ml Milk
62.5 g Cornstarch 62.5 g Sugar
125 ml Milk, cold 3 oz Unsweetened chocolate, melted
3.75 ml Almond or vanilla extract As needed Butter
As needed Sugar
4 pieces Egg yolks
5 ml Vanilla
4-5 pieces Egg whites
30 g sugar
WHITE WINE JELLY

Ingredients

250 ml White wine


½ piece Lemon, juiced
60 g Sugar
10 g Gelatin powder
50 g Green and Red Grapes, quartered

Day 5
MAPLE CRÈME BRULEE FLAN IN A JAR
Ingredients
Ingredients
1 ½ c heavy whipping cream ½ c white sugar
3 large eggyolk 1 c coconut milk
½ cup packed brown sugar 1/3 c whole milk
¼ tsp. ground cinnamon 1/3 c condensed milk
½ tsp maple syrup 2 large egg plus 1 eggyolk , lightly beaten
Topping Dash salt
1 ½ tsp white sugar 1 tsp vanilla extract
1 ½ tsp brown sugar 1 tsp rum
VERY VANILLA CHEESECAKE FUDGY CHOCOLATE CAKE
Ingredients Ingredients

¾ c graham cracker crumbs 1 c. All-purpose flour


1 T plus ¾ c sugar, divided 2 t. baking powder
¼ tsp ground cinnamon 2T. butter
21/2 Tbsp. butter melted 2 ozs. Semi-sweet chocolate or ½ c chocolate
2 pkg. (8 oz. each) cream cheese, softened morsels
½ c sour cream2 to 3 tsp vanilla extract 1 c. brown sugar, divided
2 large eggs, lightly beaten 3 T. plus 1/3 c Dutch processed cocoa, divided
Topping 1 T. vanilla
2 oz .semi-sweet chocolate chopped ¼ t salt
1 tsp. shortening 1/3 c skim milk
1 egg yolk
1 ½ c hot water
Garnish:
I pint whipped cream
I btl. Maraschino cherries with steam
MANGO MERINGUE PIE
Ingredients:

8 pcs. eggwhites
½ c mango pure’
½ c white sugar
1 c fresh mango tidbits
1 pint whipped cream
DAY 6
SUMMER APPLES MINITUARE APLE MANGO PIE
Ingredients:
Ingredients:
4 pcs. Fuji Apple, halved, stones remove
100 g. Ricotta cheese Crust
30 g. hazelnut roasted chopped I cup All-purpose flour
2 T. maple syrup ¼ t salt
185 g crushed graham ½ bar butter
60 g butter melted 1 egg
Filling
250 g apple
250 g mango sliced
1 T sugar
LEMON RICOTTA PUDDING MINI FRUIT CRUMBLE
Ingredient Ingredients:

375 g ricotta cheese 2 pcs fresh peaches, peeled, chopped


1 c low fat natural yogurt 2 pcs Banana (lakatan)
2 T grated lemon rind 250 g. strawberries, halved
2 T sugar Muesli Topping
1 egg 1 c untoasted natural muesli
2 T sugar 2 t grated lemon rind
2 T lemon juice 1T honey
1 t vanilla essence ½ c whipped cream
LEMON AND BASIL GRANITA
Ingredients

30 g basil leaves
¼ c caster sugar
2 cups sweet white wine
1 cup lemon juice
¼ cup lime juice
1 T grated lemon rind
DAY 7
ORIENTAL FRUIT SALAD NEW ORLEANS –STYLE BANANA
Ingredient Ingredients

2 T caster sugar 60 g unsalted butter


¼ c orange juice 1/3 c brown sugar
1 T lime juice ½ t ground cinnamon
2 t finely sliced lime rind ¼ c orange juice
2 t finely sliced orange rind ½ c dark rum
8 canned unsweetened pineapple ring, halved 4 bananas, halved lengthwise (lakatan)
2 oranges, peeled and segmented 4 scoops vanilla ice cream
4 small bunches of grapes
1 cup natural yogurt

FLAMBE OF MANGOES MELON WITH GINGER SYRUP


Ingredients Ingredients

1-pint Vanilla ice cream 400 g water melon, cut into thick strips
4 T caster sugar 300 g honey dew melon, cut into thick strips
2 T cherry liqueur 300 g rock melon (cantaloupe)
2 large ripe mangoes, stoned peeled, slices Ginger Syrup:
400 g preserved ginger in syrup, thinly sliced
1 c sweet ginger wine
2 t sugar
1T finely sliced lemon rind

SUGAR ROAST FRUITS


Ingredients

2 peaches, sliced
2 pears, cored, sliced
2 apples, cored sliced
1 mango, stoned, peeled, sliced
PASSION FRUIT COULIS
125 ml passion fruit pulp

DAY 8 DAY 9-10


Preparation for Institutional Assessment Institutional Assessment
DAY 14: Preparation for the institutional assessment DAY 15-16 – Institutional Assessment
Dec.9-10: National Assessment