Transfer the dishes onto an oven tray and set aside

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Transfer the dishes onto an oven tray and set aside for 30 minutes to cool. Cover with plastic wrap andplace in the refrigerator for around 4 hours to cold.3 ice cream-Combine cream, condensed milk and vanilla essence in a big mixing bowl.Beat until cream thickens withelectric beater on high speed. Stir with spoon through chocolate until mixed then pour into a bowl forfreezing.4.Sweet corn and zucchini frittersSift flour into a bowl. Season with salt and pepper. Using a fork, whisk milk and eggs together in a jug untilcombined. Pour over flour. Stir until smooth. Add corn and zucchini. Stir until well combined.Add sufficient oil to a big, non-stick frying pan to cover base. Heat on medium heat till hot. Using 1/4 cup ofmixture per fritter, spoon mixture, and 3 fritters at a time, into pan. Cook for around 4 minutes each side oruntil golden and firm to touch in the center. Move to a wire rack to cool.SIT Version 16of20
5. Sweet Wine SabayonBoil water in pan. Prepare an ice water bath in an average bowl. Place 4 large wineglasses in the freezer tocold.Blow egg yolks into a large steel bowl. Add the sugar and whisk till pale and slightly thickened for 2 minutes.Add wine and orange zest.Set the bowl over the boiling water and whisk constantly over moderately low heat until the sabayon isthick and has doubled in volume. Immediately set the bowl in the ice water bath and let cool, satire for 15minutes. Spoon the cold sabayon into the cool wineglasses and top with the mixed berries. Garnish sabayonwith t mint sprigs6. Self-saucing chocolate puddingPreheat the oven to 180ºC and grease a 1.5 litter capacity ovenproof baking bowl. Melt the butter with themilk in pan. Then add the vanilla, flour, caster sugar and 1-tablespoon cocoa, satire to mix. Spread mixtureevenly into the prepared baking dishCombine the brown sugar and remaining 1-tablespoon cocoa in a bowl with 500ml boiling water. Stir untilsugar has dissolved, then carefully pour over the pudding batter. Bake for 35 minutes. Cool slightly for 5minutes. Dust the warm pudding with cocoa and serve with cream.7.SOUFFLÉThaw butter in pan on low heat and stir in flour, salt and pepper. Stir continually till mixture is bubbly andsmooth. Stir in milk all at once and remain stir till mixture boils and thickened. Separate the eggs and beatyolks; add 150 mL of warm sauce mixture to egg yolks. Combine yolk mixture with leftover sauce, andblend carefully. Add finely chopped filling ingredient and stir into white sauce until blended. Beat eggwhites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce tomake it lighter, then gently but thoroughly fold the sauce into the remaining egg whites. Carefully pour 1Litter soufflé. Bake in preheated 190° C oven until puffed and lightly browned for 25 minutes.8.

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