Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Bring the milk to a boil with the spices, zest and sugar 2. Infuse for one hour 3. Separate the whites from the yolks, 4. Delete the corn in the yolks 5. Stain the milk 6. Pour the hot milk over the yolks 7. Pour the cream into ramequin 8. Poach in hot bain-marie in the oven for +/- 40mn depending of the ramekin size

9. When the cream is set, reserve in the cooler until completely cold 10. Before serving, sprinkle with a thin layer of brown sugar on top 11. caramelize with a kitchen torch

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