Bavarois

This is a nice smooth dessert you can make at home. It taste like ice cream but you will not need an Ice Cream Maker

1. Bring 500ml milk and some vanilla to boil in a pan
2. Place 5 egg yolks and 105g Sugar in a large basin and whisk to gather. Add the milk in slowly,
continue to mix over a hot water bath until it coats the back of a wooden spoon
3. soak 6 gelatin leafs in cold water, drain and add to mixture, stir until dissolved and strain
4. Place 500ml cream in a basin and whip lightly. Fold into the egg mixture as it reaches setting
point. Pour into lightly oiled almond moulds and place in fridge to set
5. De-mold rhe bavarois and decorate with 200ml crème Chantilly

Anglaise Sauce

This Sauce goes very well with almost all desserts and it is easy to make

1. Place 1L Milk and a few drops of Vanilla essence in a pan and bring to boil.
2. Place in a basin 125g Sugar and 9 egg yolks and mix together.
3. Pour in the milk into the egg mixture and mix quickly and throughly
4. Continue to mix over a hot water bath until it coats the back of a wooden spoon.

Sticky Date Pudding

This recipe is dedicated to For Wei Yi.

This is a great recipe to eat with Butter Scotch Sauce(Please use the current recipe for sauce)

1. Chop 1Kg Dates and soak in 1L Hot Water. When Cool add in 8g Bicarbonate Soda
2. Cream 440g Unsalted Butter and 740g Castor Sugar and leave aside
3. Sift together 440g Biscuit Sugar and 440g Self Raising Flour, Add 600ml eggs alternatively
with the flour so the mix does not curdle
4. Bring to boil 1Kg Brown Sugar, 600g Unsalted Butter, 740ml Cream and 12ml Vanilla
5. Mix The Dates, Batter and Flour mixture together and bake at 180oC
6. Half way through the cooking process pour on thee sauce and return to fully bake.

What I did was fully bake the pudding and then pured the Butter scotch sauce over it and ate it hard. I think it is better this way.

Try it and let me know how it went

Crème Brulee

1. Place 500ml milk, 500ml cream and some vanilla essence and warm.
2. Mix 6 eggs , 4 egg yolks, 120g sugar and 100ml milk, and stir throughly
3. Pour the custard into ten pie dishes and place in hot water bath
4. Bake in oven at 165oc to cook until set (30-45 min)
5. Dredge the creams with the icing sugar and glaze under the salamder
6. Serve on a clean plate

Crème Caramel

1. Place 200g sugar and 100ml water in a pan and boil until golden brown, then add another 50ml
boiling water.
2. Pour the sugar into 10 molds
3. Place 1L milk into a pan and warm
4. Mix 8 eggs, 120g sugar and some vanilla in a bowl and add in the warm milk while stirring
5. Pass the mixture through a stainer and fill the molds
6. Place in the oven and at 165oC to cook and set (35-40 mins)
7. Remove and allow to cool in refrigerator
8. Loosen edges and drop unto a plate

Tuille

This is a very delicious biscuit type food and it taste like ice cream cones

1. Mix 100g of Icing sugar, Cake flour and egg white. Then pour in 100g melted butter
2. After mixing a smooth dough, shape to a desired shape and bake at 190oC

You can draw our your desired designs on a cardboard and cut out the inner pert neatly as you will need to use the outside piece as a stencil. Once it starts to get brown on the edges then it is ready to remove from the oven

When it comes out it is still soft and you can shape it to what ever design you desire. If you see below i shaped some petals on the cardboard and spread the batter over it, after baking I shaped it as a petal will look like and doing 2 at a time was a good idea as it cools really quikly then it will be hard and you can't do really much.

I used sugar as the stem of my flower, to make the stem just melt sugar and pull it to a desired shape.

Parfait

After the parfait is done, remove it from the mold and you can decorate it with brandy snaps and strawberry coulis. My Parfait was done in a shape of a heart.

Bombe Alaska

This is quite hard but interesting dish to make.

Firstly buy or make Ice-cream, easier to buy and get any flavor or multiple flavor you like.
Line a small bowl with cling wrap, and leave your 1st choice of ice cream outside to melt a little, I guess it will not be too hard in malaysia for it to melt. then place the ice cream into the bowl, If you are doing 1 flavor then fill it to the top, if not 1/3 or 1/2 then alow to freeze before placing another flavor on top.

Then allow to freeze until ready to use.

Now you will need to get 250g sugar and fill enough water to to cover sugar slightly, and melt until 118 degrees.

While melting the sugar, whisk 5 egg whites until soft peak and add in the sugar syrup slowly pouring and mixing at the same time and continue to whisk until hard peaks form.

Then remove the frozen Ice cream and place unto a desired serving dish that can be placed into the oven. Cover with the Italian meringue either with a spatula or a piping bag.
When the ice cream is covered, place in hot oven until the meringue is slightly brown. another method is to use a blow torch and brown the meringue right off the plate.

Then it is ready to serve. In the picture above I used the Brandy snap as a base and raspberry sauce to color the bottom of my plate.

Raspberry Coulis

This is a simple yet wonderful sauce.

Just get some stock syrup which is
125g water and 125g sugar, boil it together until desolved.

then for the raspberry (You can also use any other berries)
Place 1kg of raspberry into the stock syrup and boil and mash to get the full flavor, after cooking run through a sieve to get the juice only, the remainder can be eaten by yourself or thrown away.

Wasn't that easy.

Parfait

Parfait pronounced as par-fay is a dessert like ice cream. Very easy to make and nice to eat.

Firstly get 10 egg yolks and 5 whole eggs and mix together with 400g sugar and a teaspoon of vanilla essence in a stainless steel bowl.

Using a wire whisk, place the bowl over a pot of boiling water without the water touching the bottom on of the bowl (You would only require the stem and as you need consistent steam it is good to leave the pot over the water) you will need to stir consistently and do not leave the egg to burn. the mixture will start to thicken and mix until you can form a figure 8 (just using the whisk lift it up and right 8 on the mixture and you can see the number 8 before it resolves away. The you will know it is done, or you can lift up th back of a wooden spoon from your mixture and run your finger through the middle, you should be able to see the wooden spoon clearly where your finger went through and the mixture left on both sides of the finger trace mark should stay as it is and not spilling back to the middle.

Now you will need to add in 5g of desolved gelatin and place in the fridge to cool. While cooling whisk egg 10 egg whites until stiff peaks forms.

Fold in the egg whites into the cooled mixture.

when that is done you can put in your own flavor, but i got 5 table spoons of coffee and some rum and desolve it and added into the mixture.

Place the mixture into small bowls or cups, firstly lining the molds with cling wrap so that the frozen parfait will be easy to remove later.

Freeze and wallah ready to be eaten. It will be just like Ice cream.

Brandy Snaps

Brandy snaps are really easy to make, goes very well with ice-cream. And gives that very nice colour.

How to make?
Just place 50g golden syrup, 50g butter and 50g sugar and melt over the fire, don't burn it.
when cold enough to touch with your fingers get 50g flour together with a teaspoon of ground ginger and mix it with the melted mixture.

after mixing together add 8ml of brandy and place in the fridge for about 30 min, or until ready to use.

When required get a baking tray and line with a sheet of grease paper or wax paper. then get the mixture from the fridge and make it to small balls and place on the trays far apart as it will spread when cooking.

When you take the mixture out of the fridge it will be hard but in a short time it will get soft, Note: if it is too soft it will not stand as a ball, and you don't want that.

bake in the oven until golden brown, it will be really soft when you take it out but try to take the paper out from the pan and place it on the table, before it cools make into shapes that you require, when it is cold it will be very hard and it could break.

To make it into a cup shape, turn a glass upside down or you could use the back of a bowl. let it rest and you can arrange the frill to look nice. Please remember you only can shape it when it is warm or hot, when cold you will be stuck with the shape.

Banana Flambe served with Pancakes and Sabayon

Methods:

Banana Flambe
1. Slice banana into half and place into heated 50g butter in the pan
2. Sprinkle 175g of sugar on the heated banana until caramelized.
3. Remove the pan from heat and add 25ml of brandy and ignite.
4.Add 30ml of orange and juice of 1 Lemon to pan and continue to heat for 1 minute
5.Serve on a warm plate and pour the balance source.

Crepes
1. Sieve 250g of flour and a dash of salt into a basin.
2. Add in 2 eggs and 500ml milk and strain after mixing
3.Add in 50g of melted butter
4. Allow to stand for 1 hour before using

Sabayon
1. Place 8 yolks and 150g sugar in a bowl and mix thoroughly
2. Add (100ml masala/ 100ml Rum ) and 100ml wine to the egg mixture and beat over a hot water bath

Butterscotch Sauce

1. Simmer 75g of brown sugar , 125ml of sour cream, 60g Unsalted butter and 1/4 vanillabean
2. Sauce is ready when slightly thicken

Sorbet

Champagne flavored Sorbet

1. Place 1L Water, 500g Sugar and juice of 1 lemon in a pan and bring to boil reading 22 degrees
2. After cooling completely, Add 375ml of champagne to the syrup which will read as 17 degrees
3. Place syrup in Ice Cream Machine and start to freeze, Mix in 200ml of meringue when syrup is
thicken and continue to freeze until light and fluffy

Ice-cream ; Vanilla, Rasberry and Chocolate

1. Place 2L of Milk and some vanilla in a pan and bring to boil
2. Place 500g caster sugar together with 20 egg yolks in a bowl and whisk together.
3. Add the milk and whisk continuously.
4. Place bowl over simmering water bath and cook to coat back of wooden spoon
5. Pass through strainer and cool, mixing it occasionally
6. Add 600ml of cream to the cold mixture and mix. Pour into and ice-cream machine
container and freeze, Remove when ready

Chocolate Ice Cream
If you are making chocolate ice-cream then you will need to put in chopped chocolate into the mixture before cooling

Raspberry Ice-Cream
If you are making raspberry ice-cream, then you will need to cook the raspberry with sugar and water to make the juice then blend and pour in to mixture when cool.

I also made Rum and raisin
For this just put raisin's in a sauce pan and cover with rum and simmer on a low heat until the rum is almost dissolved. then pour it into the cool ice ream mixture.

Potato Salad

Ingredients

2 Potato

Mayonnaise
1. Place 2 egg yolks, 5 ml of vinegar and seasoning in a bowl and whisk well
2. Add in the oil slowly to combine with mixture
3. whisk in 10ml of water to stabilize the mixture
4. add in some lemon juice.

Method:
Place dices potatoes into boiling water and cook until knife goes through
Don't over cook the potato as it will become mash potatoes

After potatoes are done, run through cold water to stop the cooking process
when potato is cool, mix in with the mayonnaise (If you plan to buy mayonnaise from the shop then you will need to add in the mustard and seasoning seperately)

Sprinkle with bacon and ready to serve

French Salad

Ingredients

As much Lettuce you require (Make sure they are crisp and fresh)

Vinaigrette Dressing
100 ml Oil
30 ml Vinegar
Trace Salt & Pepper

Method:
1. Place the vinegar in a stainless steel bowl, add salt and pepper
2. Whisk gradually, beating in the oil to form an emulsion

Croûtons
Cut a slice of bread into cubes and deep-fry in clarified butter

Mixed your lettuce into the vinaigrette, then place unto your serving plate, In the picture above I have garnished it with tomatoes and croûtons.

The taste of the vinegar has to be distinct and the salad will be awesome. Enjoy trying the recipe.