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PAUPIETTE OF SOLE ATLANTICA

(Yield: 4)

8 x4 oz Fillet of Sole

10 oz Mushroom Duxelle

2 oz Scallions Chopped Fine

2 oz Margarine

4 oz Baby Shrimps

3 oz White Bread Crumbs

4 oz Tomato Concasse

1/8 oz Salt

1/16 oz Pepper

8 each Blanched Iceberg Lettuce Leaves

4 oz Dry White Wine

16 oz Herb Sauce

GARNISH:

(Yield: 1)

50 gms Pommes Parisienne

50 gms Leeks Blanched

50 gms Carrots Blanched

Production Method:

Flatten out the fillet of sole slightly

Lay flat skin side up

Saut the mushrooms and scallions in hot margarine for 3 min

Add remaining ingredients and saut for another 3 min

Cool off

Portion 2 oz Duxelle per fillet of Sole

Roll fairly tight

Place each fillet on lettuce leaf and roll around fairly tight

Place in pan add white wine poach for about 10 min

Cool off

Dress in casserole top with 2 oz herbed sauce

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KIWI PEACH STRAWBERRY ORANGE

(Yield: 5)

Each portion to be 2 oz

2 each Kiwi

2 each Peach

2 each Orange

8 each Medium Strawberries

Peel, clean drain all fruits mix together

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FRESH FRUIT SALAD GRAND MARNIER

(Yield: 5)

10gms Sugar

1 each Apple1 each Pear

1 each Banana

2 each Orange

2 each Lemon EACH PORTION TO BE 2 oz TOTAL

1 each Kiwi

5 each Strawberries

3 each Pineapple Slices

5 each Maraschino Cherries

1/2 oz Grand Marnier Liqueur

Peel all fruits, mix them together (except kiwi & cherry)

Add Grand Marnier

Put in dish

Garnish with kiwi slice and cherry

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SAUERDELIGHT

(Yield: 1)

1/2 oz Sliced Kiwi

1/2 oz Orange Segments1/2 oz Peach Slice

1/2 oz Strawberry Slice

Arrange on top of

1/2 oz Sauercream

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LEMON MOUSSE

(Yield: 6)

4 Eggs

3/4 cups Sugar1 cup Water

2 tbs. Cornstarch

Juice of 3 Lemons

1 Egg White

1/2 cup Heavy Cream 35%

Thinly pared Rind of 1 Orange

6 each 1/4 slice (thin) lemon

6 each Small Strawberries

Production Method:

Beat the whole eggs with sugar in a large bowl until pale and creamy

Heat water in a saucepan

Meanwhile, dissolve cornstarch in a little cold water

Add the hot water and lemon juice, return the mixture to the pan and bring to boil

Cook for 2 min, stirring with a wooden spoon, until thickened

Do not let the mixture boil

Leave to cool, stirring it from to time to prevent skin formationBeat the egg whites into stiff peaks

Whip the cream

Fold the cream gently into the mousse together with the beaten egg white

Dress in dessert dish

Garnish

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BAVAROIS AU CHOCOLAT GARNIS DE POIRES EN TRANCHE ET KIWI

(Yield: 5)

125 gms White Sugar

4 each Egg Yolks1/4 lit Milk

1 drop Gelatine Extract

7 gms Gelatine leaf

1/4 lit Cream 35%

3 cl Melted Bitter Chocolate

4 each (x5) 1/2 slices Kiwi peeled (15gms)

4 each (x5) slices Pear au Jus (can) 30 gms total

Work well together the sugar and eggs till white

Mix well and add slowly the milk previously boiled

Put on a slow fire till covering the spatula

Incorporate the melted chocolate

Set aside and add slowly the gelatine soaked in cold water

Do not boil again but mix till cold

Pour in plastic mould; place in fridge till set

Garnish each with 4 each slices Pears (30gms)

And 4 each 1/2 slices Peeled Kiwi

Take out of mould before dressing

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CREME CARAMEL WITH STRAWBERRY COULIS

(Yield: 5)

Creme:- 1/4 lit milk, 2 eggs, 75 gms Sugar, 1 drop Vanilla Essence

Caramel:- 100 gms Sugar, 6 cl Water, 1each Juice from LemonStrawberry Coulis:- Fresh or frozen put through fine sieve, set on slow heat and reduce liquid by half

Pour boiling milk over eggs/sugar mix

Mix well and pour in cooking containers

Cook in medium slow oven in bain marie pan

Set in fridge till needed once cooked

Demold and dress in dish

Pour aside 1 oz strawberry coulis

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RAPSBERRY FANTASIA

(Yield: 16)

5 each Egg Yolks

11 oz Raspberry Syrup1 pint Cream 35%

2 oz Raspberry Brandy

1 oz Gelatine

32 oz Raspberry Fresh 48 each Kiwi Sliced 1/8"thin

16 Mint Sprigs

16 Langue de Chat (5gms each)

Production Method:

Beat the yolks at slow speed until light

Slowly add syrup, brandy and gelatine

Partially (3/4) whip the cream and add to egg mixture and whip until stiff

Pipe into dish (1oz)

Freeze

Decorate with raspberries, mint, kiwi, and cookie

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COFFEE MOUSSEE

(Yield: 6)

2/3 cups Sugar

6 Eggs separated1 quart Milk

1 tbs. instant coffee powder or granules

2 oz Chocolate

Production Method:

Beat the sugar with the egg yolks until the mixture becomes foamy

Boil the milk and gently pour it into the eggs, mixing it carefully

Return the mixture to the saucepan and cook over very gentle heat, stirring continuously and without

allowing to boil

When the custard coats the back of the spoon, remove the saucepan from the heat

Add instant coffee and mix well

Beat the egg whites into stiff peaks

Fold them gently into the warm custard

Pour the mousse into dessert dish and leave to cool.

Decorate with chocolate curls

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NECTARINE DELIGHT

(Yield: 8)

Confectioners Custard:

1 quart Milk

1 Vanilla Bean

6 Egg Yolk

1/2 Cup Sugar

Poached Fruit:

2 lbs. Nectarines

6 tbs. Red Currant Jelly

1 cup flaked Almonds

Production Method:

First make the confectioners custard

Bring the milk to boil with vanilla bean split in half lengthwise

Meanwhile, beat the egg yolks with the sugar in a large bowl until pale and creamy

Add milk a little at a time, removing the vanil la bean, and mix carefully

Pour this custard back into the saucepan and warm it over gentle heat, stirring all the time with a

wooden spoon, taking care that it does not boil

When the cream coats the back of the spoon, remove it from heat and allow to cool

Poach the nectarines in boiling water for 3 min

Allow to cool and peel

Cut in halves and take out their pits

Pour the custard into the dessert dish; place the nectarine on top

Brush the fruit with red currant jelly

Quickly roast the shredded almonds in a skillet or under a salamander and sprinkle them over the

nectarines

Place in fridge and keep cool

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FLOATING ISLAND

(Yield: 4)

2 cups Milk

1 cup Sugar5 drops Vanilla extract

4 large Eggs separated

3 tbs. Water

4 each Strawberries (medium cut 1/2)

4 each Orange segments

4 each Kiwi slices (each cut 1/2)

Production Method:

Heat the milk in a saucepan with 2 tbs. of the sugar and the vanilla

Beat the egg whites into stiff peaks and fold into 6 tbs. sugar, in 2 stages, mixing very gently

Place this meringue mixture, a tbs. at a time, in the hot milk

Poach the meringues for about 2 min turning them over carefully

Take them out of the milk and drain them, one after another in a sieve

In a large bowl, beat egg yolks with a fork

Gradually add the milk used for poaching, stirring all the time

Pour the mixture into a saucepan or place the bowl over a pan of simmering water

Cook over a very gentle heat stirring all the time until the custard thickens, do not allow to boil

Leave the custard to coolThen pour into the dessert dish

Arrange the meringue islands on it

Garnish with the fruits

Dissolve the remaining sugar in water over a low heat

Increase the heat and allow the syrup to boil until golden

Trickle the caramel over the island

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CREAMY CINNAMON RICE PUDDING WITH FRESH FRUITS

(Yield: 6)

1/2 cup Long Grain Rice

1 Vanilla bean (split lengthwise)

4 cups Milk

3/4 cups Sugar

1/4 tsp. Salt

2 each 3" Cinnamon Stick

3 Large Egg Yolks

1 tbs. Cornstarch

1/4 tsp. Vanilla

1 tbs. Unsalted Butter

1/2 cup Heavy Cream

1 cup Diced Pineapple

1 cup Diced Papaya

1 cup Raspberries

1 cup Fresh Strawberries

1 cup Diced Kiwi

3 large Egg White (beaten up firmly)

1 fl oz Sauterne Wine

In a saucepan of boiling water blanch the rice for 5 minutes and drain well

Scrape the seeds from the vanilla bean pod and reserves them and the pod

In a large heavy saucepan combine:

The rice with 3 cups milk

1/2 cup sugar

The salt

The Cinnamon sticks

Vanilla seeds and pod

Bring the mixture to boil

Stirring and simmer covered for 55 to 60 min

Or until the rice is very tender and most of the liquid is absorbed

Cook the mixture, uncovered, over low heat, stirring for 3 to 5 min or until all the liquid is absorbed and

mixture very thick

Transfer the mixture to a bowl, discarding the vanilla pod and cinnamon sticks

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: 2 :

In a saucepan combine the remaining 1 cup milk and 2 tbs. sugar and bring the mixture just to boil

In a bowl, whisk together the yolks, the cornstarch and 2 tbs. sugar, until the mixture is combined in a

stream, whisking pour the mixture back into the pan. Bring the mixture to boil for 1 min. Whisk in vanillaand the butter and force the mixture through a sieve into a bowl containing the rice mixture. Stir the

pudding until it is combined well. Let it cool covered with wax paper.

Before serving beat the cream and egg white separately very firmly and incorporate into the pudding

then portion the pudding into bowl or glass, (halfway) top with fresh fruit mixing

Each portion is: 1 oz Pudding

1 oz Fresh Fruit mix

Sprinkle Cinnamon garnish