Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Heat the water with the sugar, glucose and milk powder 2. Add the stabiliser, bring to the boil, then remove from fire, 3. Add citrus juices and zest 4. Chill to 5°C 5. Place in Pacojet beaker and freeze overnight 6. Blend in Pacojet, place in freezer 7. To serve, re-blend in Pacojet, preferably

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