SIT105_SITHPAT006_Produce_desserts_Recipes.pdf - Recipes SITHPAT006 Produce desserts Improving life through innovative learning Contents Hot

SIT105_SITHPAT006_Produce_desserts_Recipes.pdf - Recipes...

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innovative learning Improving life through Recipes SITHPAT006 Produce desserts
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Contents V1.0 Hot desserts #242 Sticky date pudding ........................................ 3 #243 Crème brûlée .................................................. 4 #244 Steamed chocolate pudding .......................... 5 #245 Crepes with Cointreau sabayon ..................... 6 #246 Chocolate soufflé ............................................ 7 #45 Apple fritter in yeast batter ............................. 8 #25 Poached pear ................................................. 9 Cold desserts #247 Orange bavarois ........................................... 10 #248 Crème caramel ............................................. 11 #249 Summer pudding .......................................... 12 #250 Lemon meringue tart .................................... 13 #184 Chocolate mousse ........................................ 14 #176 Berry and mascarpone cheesecake ............. 15 #64 Baked egg custard ....................................... 16 Frozen desserts #251 Coffee parfait ................................................ 17 #252 Rhubarb sorbet ............................................. 18 #253 Praline ice cream .......................................... 19 Sauces #82 Crème anglaise (English custard) ................. 20 #254 Mango anglaise ............................................ 21 #255 Chocolate sauce ........................................... 22 #256 Butterscotch sauce ....................................... 23 #257 Orange sauce ................................................ 24 #261 Sweet lemon sauce ...................................... 25 Other #185 Fondant ......................................................... 26 #186 French buttercream ...................................... 27 #258 Vacherin shells .............................................. 28 #259 Brandy snap baskets .................................... 29 #260 Nougatine cutouts ........................................ 30 Disclaimer While every effort has been made to ensure that the information contained in this product is free from errors and omissions and is not misleading in any way, Didasko Digital makes no representations or warranties and is not liable for any loss or damage or injury of any kind (however caused) under any theory of law including negligence resulting from or in any way connected with the use of its products. Copyright 2016 © This product and the concepts, information and material contained in it are the copyright of Didasko Digital ACN 167 648 062 and may not be used or reproduced in whole or in part without the prior written consent of Didasko. All rights reserved.
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3 © 2016 Didasko Digital Step Method 1 Place the chopped dates in a bowl and pour the boiling water over the top. Cover with plastic wrap and allow to soak for 15 minutes. 2 Place the dates and water into a pan, add the vanilla, sour cream and sugar and bring to the boil. Simmer until the mixture becomes tender and the consistency of jam. Remove the mixture from the heat and set aside to cool. 3 Sift the flour and baking powder twice for an even distribution. 4 When the mixture has cooled to about 70 °C, add the butter and eggs and beat in well. Fold in the sifted flour and baking powder. 5 Pour the mixture into a greased 12 cm cake tin or in individual dariole moulds and bake in the oven at 170 °C for 20 to 35 minutes until golden and firm. (For a moister result, place in a water bath and bake in the oven at 190 °C.) 6 Turn pudding out of cooking vessels and serve smothered with butterscotch sauce and double cream. Hot desserts Sticky date pudding Yield: 5 portions Ingredients Quantity Water, boiling 220 ml Pitted dates, finely chopped 200 g Vanilla essence few drops Sour cream (35% fat content) 200 g Caster sugar 175 g Flour 170 g Baking powder 10 g Eggs, beaten 3 Unsalted butter 50 g # 242
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4 © 2016 Didasko Digital Step Method 1 Place the milk (1), cream and vanilla bean into a pan and warm to blood temperature.
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