Pour over the flour stir until smooth add corn and

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Pour over the flour. Stir until smooth. Add corn and zucchini. Stir until well combined.5.Sabayon-Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer.Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water.Cook, whisking constantly with a balloon whisk until sugar is dissolved and mixture starts to thicken about 2minutes.
Continue cooking and whisking until the sabayon is the texture of mousse and holds its shape, 15 to 20 minutes.Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.6.Pudding-In a heavy saucepan, combine sugar, cocoa, cornstarch, and salt. gradually add milk. Bring to a boil over mediumheat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes.Chill until serving. Sprinkle with M&M's if desired.7.Soufflé-Rich in cocoa and bittersweet chocolate, these single-serving desserts are one way to get your sweet fix withoutfeeling weighed down. Take care to ship the eggs until they form stiff peaks but do not over-whip. The lightness anddecadence of this delicate dessert are well worth the effort.8.Fruit Pie--In a large bowl, combine the sugar, cornstarch, tapioca, and fruit; let stand for 15 minutes. In another bowl,combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water,and vinegar; stir into flour mixture just until moistened.-Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out alarger portion to fit a 9-in. pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond the edge of theplate. Spoon fruit mixture into crust.-Roll out remaining pastry to fit the top of pie; make a lattice crust. Trim, seal and flute edges. Brush withcream; sprinkle with coarse sugar.-Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wirerack.9.Bavarois-This dessert has four core ingredients: Milk, eggs, sugar, and gelatin. Heavenly layers of coffee, vanilla and chocolateflavored dessert with a thick strawberry coulis, grated chocolate and just a pinch of cinnamon.10. Crêpes--In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in therefrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear duringcooking. The batter will keep for up to 48 hours.-Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl tospread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove it to the cuttingboard. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you canstack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up totwo months. When using frozen crepes, thaw on a rack before gently peeling apart.11.Mousse--

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Term
One
Professor
NoProfessor
Tags
Custard, Whipped cream, Whisk

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