Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Pour the milk into a saucepan, add the liquorice roll cut into pieces and heat while stirring. 2. Strain through a sieve and keep warm. 3. whisk the egg yolks in a bowl with the sugar, starch and liquorice powder. 4. Gradually pour in the hot milk while whisking, then pour everything back into the saucepan and thicken over low heat until the preparation coats the spoon. The temperature should reach 82.5 5. Stir in the cream and mix well 6. Let cool and place in the refrigerator for at least 1 hour 7. Set in an ice cream maker for 30 minutes.

Remark : Alternatively, you can put it in the Paco Jet bowl, freeze overnight and Paco Jet it the next day

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