Description

3 portions of Jasmine crème brulée: - Whipping Cream (35% fat) 0.034 Kg - Milk (3.4% Milk fat) 0.134 L - Jasmine flower (Fresh or dried) 0.042 Kg - Egg yolk(8p=120g) 0.020 Kg - Eggs(4p=200g) 0.034 Kg - Caster Sugar 0.025 Kg 1. Heat cream, milk and fresh jasmine flower until warm (45c) or infused milk with flower about 5mn 2. remove from the heat then pour into beat egg yolk, eggs and sugar 3. Strain it then pour it into ramekin (size 8oz) 80g/cup~ 4. Bake in bain marie or Hot Water bath with Preheated oven 150c/150c for 35-40 mins. Cool it down and keep in refrigerate for at least 4hours. 3 portions of Caramelized banana: - Yellow banana 0.042 Kg - Brown sugar 0.017 Kg - Water 0.008 Kg - Butter 0.008 Kg - Rhum 0.002 Kg 1. Slice the yellow banana to coin shape 2. Caramelize brown sugar with water then add butter. 3. Add the banana and Rhum to make flambe and saute. Keep cover until serve. *To make caramelized banana mould: 1. Grease the melted butter on the top of fillo sheet 2. Then cut fillo 1/2 to make layer on each other then other cut fillo to 1/3 put in any aluminum mould shape. To bake at 160c about 13-15mn 3 portions of Pineapple sauce: - Pineapple juice 0.042 L - Sugar 0.008 Kg - Corn starch 0.002 Kg - Diced Pineapple 0.017 Kg - Apricot glazing gel 0.004 Kg 1. Combine pineapple juice with corn starch, 2. After juice and starch combined, add sugar, diced/crash pineapple and glazing gel to pot and bring to boil about 3-5mn then blend it with hand blender. Garnish with Opaline | Transparent tuile: - Fondant 0.18 Kg - Glucose 0.10 Kg 1. Heat the fondant and the glucose to a very pale golden color or 175°C. 2. Pour on a silpat and allow to cool about 15-20mn 3. Place the sugar pieces onto a parchment sheet and crush using a rolling pin into powder. (if desired crush in a food processor) 4. Sieve the powder over a stencil of choice onto a Silpat. Place in a 175°C oven until the opaline has melted about 1mn. If desired curve the opaline into shapes. Thank you and good luck.