Beat egg yolks in a small bowl with electric mixer on

This preview shows page 3 - 6 out of 20 pages.

Beat egg yolks in a small bowl with electric mixer on high speed about 3 minutes or until thick andlemon-colored. Gradually beat in sugar.-Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of thehot whipping cream into egg yolk mixture; stir back into hot cream in a saucepan. Cook over low heat about
5 minutes, stirring constantly until mixture thickens (do not boil). Stir in chocolate until melted. Cover andrefrigerate about 2 hours, stirring occasionally, just until chilled.-Beat 1 1/2 cups whipping cream in a chilled medium bowl with electric mixer on high speed until stiff. Foldwhipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.2.List the equipment requirements for each recipe supplied in question 1 on the recipe card for each dish.
3.How will you set up and prepare the ice cream machine for use to ensure it is safe to operate, and is correctlycleaned and sanitised?
done even if the freezing stops automaticallywhen the timer reaches "0"If the ice cream is not quite hard enoughwhen the timer has reached "0", but the timerback on for another 2 to 3 minutes.

Upload your study docs or become a

Course Hero member to access this document

Upload your study docs or become a

Course Hero member to access this document

End of preview. Want to read all 20 pages?

Upload your study docs or become a

Course Hero member to access this document

Term
One
Professor
NoProfessor
Tags
Custard, Whipped cream, Whisk

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture