Cinnamon 2 g Rhubarb 500 g Brown sugar 100 g Cinnamon quill 1 each Oranges 400 g Arrowroot 10 g Total Cost Portion Cost Method: PreparationDuration 30 minutes + 30 minutes resting 1.Produce a short paste using the rub-in method: rub the flour and butter together, then add the sugar and mix in. Incorporate the egg into the mixture and work into a ball shape. Wrap in cling film and rest in the fridge for 30 minutes 2.For the crumble, rub the flour and butter together to a loose texture, then incorporate the sugar and cinnamon 3.For the filling, wash the rhubarb and remove all leaves and strings. Cut into 2cm pieces 4.Zest half of the oranges and add the zest to the rhubarb 5.Roll out the pastry until 3mm thick and line the pie dishes. Rest in the fridge
Futura Group© Standard Recipe Card Name of dish: Bavaria n Cream Portion #: 6 Ref.source: Total Cost: Portion size: Portion Cost: Sale Price at % ( Food Cost) Sales Price Food Cost % Commodities Item Specifica tion Weight kg/l/Unit Cost per kg/l/Unit Actual cost Eggs 2 each Sugar 5 g Cream 250 ml Gelatine leaves 3 each Milk 250 ml Vanilla essence 2 ml Total Cost Portion Cost Method: 1.Separate the eggs and put aside the whites. Cream the egg yolks with the sugar 2.Whip the cream 3.Soak the gelatine in water 4.Oil the mould CookingDuration 10 minutes + refrigeration 1.Heat the milk and vanilla in a pot. Add to the egg yolk mixture slowly, while whisking. Pour back into the pot and return to a low heat. Stir until the Anglaise thickens to coat the back of the spoon 2.Squeeze out the gelatine and add to the Anglaise. Combine, then allow to cool in an ice bath 3.Add the cream just prior to the mixture setting. Pour or pipe the mixture into the moulds and refrigerate for ~2 hours, until set
Futura Group© Standard Recipe Card Name of dish: Crêpes Soufflé with Grand Marnier Portion #: 6 Ref.source: Total Cost: Portion size: Portion Cost: Sale Price at % ( Food Cost) Sales Price Food Cost % Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Eggs 2 each Sugar 40 g Cornflour 20 g
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- Fall '19
- Egg yolk, Custard