Tag: A La Carte

Use folding method   Meringue for Blueberry Soufflé – recipe above Vanilla sauce creme anglaise Vanilla Ice-cream Honey Comb Caramel Sauce used as a dot under ice-cream Use yoghurt crispies by ‘SOSA’ on top of the dot of caramel sauce to hold ice-cream

Makes 1 large frame Bring cream and butter to the boil. Cool down to 80c Pour over chocolate Blitz Use while runny This recipe used to make Opera cake here

Makes 1 large frame   Make sabayon with yolks and sugar Add butter in three stages,   Make sure sabayon still hot before adding butter This recipe used to make Opera cake here

Combine egg yolks and nut paste Bring to boil cream, milk and sugar Pour over yolks, quick whisk and cover Let it cook sitting on the bench not the stove! Used for Soufflé here

Add all at once and whip up meringue Fold in in to filling Used for Soufflé here

Combine both ingredients in the sauce pan Bring to boil while stirring Store in the coldroom contact covered Used for Soufflé here