Add sufficient oil to a big non stick frying pan to

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Add sufficient oil to a big, non-stick frying pan to cover base. Heat on medium heat till hot. Using 1/4 cupof mixture per fritter, spoon mixture, and 3 fritters at a time, into pan. Cook for around 4 minutes eachside or until golden and firm to touch in the centre. Move to a wire rack to cool.5. Sweet Wine SabayonBoil water in pan. Prepare an ice water bath in an average bowl. Place 4 large wineglasses in the freezerto cold.Blow egg yolks into a large steel bowl. Add the sugar and whisk till pale and slightly thickened for 2minutes. 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 for15 minutes. Spoon the cold sabayon into the cool wineglasses and top with the mixed berries. Garnishsabayon with t mint sprigs6. Self-saucing chocolate puddingPreheat the oven to 180ºC and grease a 1.5 litter capacity ovenproof baking bowl. Melt the butter withthe milk in pan. Then add the vanilla, flour, caster sugar and 1-tablespoon cocoa, satire to mix. Spreadmixture evenly into the prepared baking dishCombine the brown sugar and remaining 1-tablespoon cocoa in a bowl with 500ml boiling water. Stiruntil sugar has dissolved, then carefully pour over the pudding batter. Bake for 35 minutes. Cool slightlyfor 5 minutes. 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 andbeat yolks; add 150 mL of warm sauce mixture to egg yolks. Combine yolk mixture with leftover sauce,and blend carefully. Add finely chopped filling ingredient and stir into white sauce until blended. Beategg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites intosauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.Carefully pour 1 Litter soufflé. Bake in preheated 190° C oven until puffed and lightly browned for 25minutes.8. Five-Fruit PieCombine the sugar, corn-starch, tapioca and fruit in a bowl for 15 minutes. Combine flour and salt inanother bowl resembles coarse crumbs. Combine the egg, water and vinegar and stir into flour mixture
till moisturized. Divide dough in half. Roll out larger portion to fit in pie plate on a lightly floured surface.Move pastry to plate and trim pastry to 1/2 in. beyond edge of plate. Spoon fruit mixture into crust.Roll out remaining pastry to fit top of pie; make a lattice crust. Trim and flute edges. Brush with creamand sprinkle with coarse sugar then Bake at 375° until crust is golden brown. Let it to cool.

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hjj
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Cr me Br l e

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