Koleksi Masakan Barat

jom kita kongsi bersama..

Bahan-bahan ( 1 keping pizza saiz L )

* 200 gm tepung roti
* 1 sudu gula
* sedikit garam
* 1 sudu kecil yis
* 125 ml air
* 1 sudu butter
* 1 sudu susu tepung
* bhn2 utk topping
* ** 2 keping dada ayam
* ** 2 ulas bawang putih
* ** serbuk lada sulah
* ** mayonis
* ** sos cili dan sos tomato
* ** cheese
* ** mixed vegetable ( boleh juga diganti dgn button mushroom dan pineapple)
* ** black pepper

Cara-cara

1. bhn2 utk kulit piza dicampur dan diuli sehingga sebati. Biar kan selama
45- 60 minit. tutup doh tersebut dgn kain yg lembab.
2. canai doh tersebut setebal 0.5 cm. cucuk dengan garfu keseluruhan
doh tersebut. Bakar pada suhu 200 darjah selama 12-15 minit.
3. utk topping: bawang putih dicincang2. masukkan 1 sudu minyak masak
ke dalam kuali dan masukkan bawang putih. goreng sehingga
kekuningan. kemudian masukkan isi ayam yg telah dicincang2. goreng
sehingga masak. masukkan garam dan serbuk lada sulah.
4. Sapu kulit piza dengan mayonis. kemudian diikuti dengan sos cili dan
sos tomato.ratakan sos keseluruh bahagian. tabur ayam yg digoreng
tadi di atas kulit piza dan juga mixed vegetable atau button mushroom
dan pineapple. taburkan cheese mengikut citarasa masing2..
5. masukkan piza ke dalam oven sekali lagi, bakar pd suhu 200 darjah
kira2 8 minit.. enak dimakan panas-panas!

Bahan:
5 cawan cendawan butang segar (dibersihkan dan potong nipis)
1 tin kecil Nestle cream
1 labu bawang besar (dipotong dadu)
3 cawan stok sayur (kalau takde, curah air jer)
sedikit lada hitam (diblend)
2 urat thyme (takde pun takpe)
3camb mentega(utk menumis)
3 camb tepung gandum
Cara:
1. Panaskan mentega dlm periuk dan tumis bawang besar dan cendawan sehingga layu, masukkan thyme.
2. masukkan 1/2 cawan air/stok. biarkan sehingga cendawan dan air/stok mesra dan nampak mendidih.
3. tutup api, keluarkan dr periuk dan masukkan dlm food processor/blender dan kisar hingga hancur atau 3/4 hancur (ikut suka).sekiranya, tak boleh blend sebab takde air, masukan air dan blend.
4. Bahan yg dah dikisar tadi dimasak semula, masukkan stok/air selebihnya, krim, tepung, garam & lada hitam.
5. biarkan sehingga mendidih dan sedikit pekat..
6. tutup api, sedia utk dihidangkan..
enak dimakan dengan roti

ni macam mushroom soup pizza hut tu..i.e Campbell Mushroom Soup

Chocolate Banana Smoothie

1 scoop chocolate ice cream
2 nos banana
1 teaspoon castor sugar
180 ml fresh milk
10 nos small ice cube
Whipping Cream as Garnishing

Procedures
1. Place all the ingredients in a smoothie blender. Blend until smooth and creamy.
2. Pour into glass. Pipe some whipped cream on top of it. Decorate with mint leaves.

Selamat Mencuba!!!

pizza megi

- sedikit daging hancur(jika tiada, tak pe)
-sayur campur (cincang )
- bawang besar yang di cincang halus
-megi 1 paket(kari)
- telur 2 biji
-garam secukup rasa

mula2, rebus mee yg dlm paket megi td..
then, campur all bhn2 dia atas termasuk rencah megi td
kacau..nnti jd ala2 murtabak
then masak atas kuali leper cm org masak murtabak..ketebalan nye ikut suka puan-puan sekalian erk..
angkat + potong ala2 murtabak
siap di hidang utk minum petang..
mkn bersama sos...sedap oo

selamat mencuba!~

Chocolate Eclairs
Fillings
300 ml Heavy Cream
10 gm Icing Sugar
1.5 ml Vanilla Essence
115 gm Semi Sweet Chocolate
30 ml Water
25 gm Butter

Choux Paste
65gm Plain Flour
Pinch of Salt
5 gm Diced Butter
150 ml Water
2 Eggs, Lightly Beaten

1. Preheat oven to 200 Celcius and grease large baking sheet.
2. Heat the butter and water in a pan until the butter melts.
3. Increase the heat and bring to a rolling boil.
4. Remove the pan from the heat and immediately tip in all the flour.
5. Beat vigorously with wooden spoon until the flour mixed into the liquid.
6. Returns the pan to a low heat, then beat the mixture until it leaves the sides of the pan and form ball.
7. Add beaten eggs, a little at a time, beating well after each addition, until you have smooth, shinny paste, which thick enough to hold in shape.
8. Spoon the choux paste into a piping bag fitted with a 2.5 cm plain nozzle. Pipe 10 cm lengths on to the prepared baking sheet.
9. Bake for 25-30 minutes or until the pastries are well risen and golden brown. Lower the oven temperature to 180 and bake for another 5 minutes.
10. To make the fillings, whip the cream with icing sugar and vanilla essence until it just holds its shape. Spoon into a piping bag fitted with 1 cm plain nozzle and use to fill �clairs.
11. Place the chocolate and water in a small bowl set over a pan of hot water. Melt, stirring until smooth. Remove from the heat and gradually stir in the butter.
12. Carefully dip the top of each �clairs in the melted chocolate, then place on a wire rack. Leave in a cool place until the chocolate set.
13. The �clairs are best serve within 2 hours of being made, but they can be stored in the refrigerator for up to 24 hours

Sweet and Sour Vegetable Soup

Bahan-Bahan:
2 camca besar minyak masak
400 gm udang besar
1 biji bawang besar (didadu kecil)
2 ulas bawang putih (dicincang halus)
750 ml air
2 batang lobak merah (didadu kecil) 4 biji tomato (dihiris lapan)
1 kiub pati rebusan tomyam
1 kiub pati rebusan ayam
1 biji timun (didadu kecil)
70 gm kacang kuda (direbus empuk)

Cara:
Panaskan minyak masak dalam periuk. Goreng udang bersama bawang besar dan bawang putih hingga ia terbit bau.
Biar hingga udang masak dan angkat. Masukkan air bersama lobak merah, tomato, pati rebusan tomyam, pati rebusan ayam di dalam periuk yang sama. Biar hingga kuah mendidih.
Masukkan timun bersama kacang kuda. Biar ia selama lima minit sebelum diangkat.
Hidang sup panas-panas bersama udang tadi.

Stew Kambing

Bahan-Bahan:
500 g daging kambing
3 sudu besar minyak masak
1 biji cili merah ]
3 ulas bawang merah ] dihiris
1 ulas bawang putih ] 2 sudu besar tepung jagung
6 ulas jeruk bawang putih
1 sudu besar kicap pekat
� cawan sos plum

Cara:

1.Daging dihiris nipis dan dibersihkan.
2.Gaulkan daging ini dengan tepung jagung.
3.Panaskan minyak masak dan tumiskan bawang besar dan bawang putih. 4. Masukkan daging dan goreng hingga kekuningan.
5. Kemudian masukkan bahan yang lain.
6.Tutupkan periuk dan masak hingga kering.

Chicken Chop

Chicken (Debone) 3.6 kg

Standard breading procedure:
� Flour 500 gm
� Egg 10 nos
� Dry breadcrumb 1 kg
� Seasoning To taste



Procedure:

1. Debone the chicken
2. Set up breading station
Step 1- Flour
Step 2- Egg wash
Step 3- Breadcrumbs
3. Pass the chicken through the standard breading procedure
4. Heat the fat to 325 � 350F ( 165 � 175 �C )
5. Fry the chicken until golden brown
6. Fry light meat and dark meat in separate basket since light meat cook faster
7. Remove from the fat, drain well
8. Deep fried frozen potato wedges and serve with chicken chop


Note: Quantities given for breading are only guidelines. You may need more or less depending on the shapes of the chicken.















Chasseur sauce


Brown stock 1-2 liter
Mushrooms 175 gm
Shallots 30 gm
Butter 60 gm
Chop parsley 2 tsp
Seasoning
Thickening agent
(Beurre manie 50 gm flour + 50 gm oil)



Procedure:

1. Sweat the mushrooms and shallot until soft
2. Add the stock
3. Thickened the sauces
4. Stir in the chop parsley
5. Seasoned to taste.


Coleslaw


White Cabbage 1 kg
Carrot 1 kg
Mayonnaise 800gm
Seasoning to taste

Procedure:
1. Slice/dice white cabbage and carrot
2. Mix up with mayonnaise
3. Season to taste

Ragout De Boeuf

400gm daging batang pinang
100 gm lobak merah-potong dadu
25 gm tepung gandum
750 gm stok perang
25 gm butter
1 camca besar tomatoo puree
50 gm bawang putih
100 gm bawang besar-potong dadu
2 kiub chicken stock
1 helai daun salam @bay leaves
5 gm batang parsley
5 gm thyme


Cara:
1. bersihkan daging dan potong sebesar 2 cm
2. Goreng@b sautee daging tersebut dengan sedikit minyak
3. Masukkan tepung gandum dan masak hingga perang
4. Tambah tomato puree dan masukkan stok perang. Kacau hingga sebati
5. Biarkan mendidih dan masukkan daun salam, thyme dan batang parsley
6. Tutup kuali dan biarkan merendidih dan empuk.
7. Setelah masak, keluarkan daging dari periuk, tapis untuk mengasingkan sos dan daging.
8. Hidangkan daging bersama sedikit parsley.

9 Sheet Lasagna Pasta

Tomato Sauce
45 ml Olive Oils
2 Cloves Garlic
900 Grams Fresh Tomato
2 Tbsps Chopped Fresh Basils
Salt And Sugar To Taste

Tomatoes Fillings
450gm Ricotta Cheese
Tomato Paste
Mince Meat
60gm Butter
225gm Mozzarella-grated
Salt and Paper to Taste
Pinch of Nutmeg.

Procedure:
1. Cook the pasta for 8 minutes in boiling salt water with 1 tbsp oil. Drain and rise under hot water and place the single layer on a damp cloth. Cover with another damp cloth and step aside.
2. Drop tomatoes into boiling water for 7-8 seconds. Drain and peel the skin.
3. To prepare the sauce, saut� garlic, add tomatoes, basil, salt, pepper and sugar.
4. Simmer the sauce, add the seasoning or sugar to taste. Beat the ricotta cheese ands butter together until creamy and stir into the remaining ingredients.
5. To assemble lasagna, oil the rectangular baking dish and place 3 sheet of lasagna as base. Cover with another third layer of sauce. Add the remaining cheese filing and cover with the remaining pasta. Spoon the remaining sauce on top.
6. Cover with foil and bake for 20 minutes at 190 Celsius. Then uncover it and cook it for another 10 minutes. Ready to serve.

Potato Salad

200 gm Kentang
100 gm Mayonaise
3 keping Beef Bacon

Cara-cara
1. Rebus kentang hingga empuk, sejukkan dan potong dadu ( 2cm x 2cm)
2. Goreng beef bacon sebentar, angkat dan cincang halus
3. Gaulkan kentang yang telah di dadu dengan mayonnaise dan taburkan beef bacon yang telah dicincang.
4. Sedia untuk dihidangkan

Bake Chicken with Honey

Ingredients:
Chicken
Honey
Salt
Black Pepper
Vegetable oil (Olive oil) � for glazing

Method:

1. Merinate chicken with salt, black pepper and Honey.
2. Let it set for 2 hours.
3. Set oven at 200C.
4. Take out the merinated chicken, and put on the baking tray covered with aluminium foil.
5. Bake the chicken for 50 mins.
6. After 50 mins,open/take away the aluminium foil, and brush the chicken with honey mixed with vegetable oil. Ensure that it is glazed thoroughly.
7. Again bake it for another 30 mins or until it is golden brown.
8. Serve hot.

bebahan tu agak agak la.. kite pun main curah jer.. pastu rase cukup ker idak.. ayam tu mase kite masak ari tu sekor ayam potong 4.. senang bile nak nyapu madu nanti.. nak makan pun senang..

selamat mencuba...

TOMATO SAUCE

30 gm sliced bacon
40 gm chopped onion
40 gm brunoise carrot
1 lit tomato stock
� kg brown bones
30 gm flour
1 no sachet bag: 1 clove garlic
1 bay leaf
� tsp thyme
� tsp crushed black pepper corn

METHOD

1. Render the bacon in a heavy saucepot, do not brown
2. Add onion and carrot, sautee until slightly brown
3. Add flour to make a roux and brown bones
4. Add in tomato stock and sachet bag
5. Let it boiled and simmer over low heat
6. Remove sachet bag and bones
7. Strain with china cap through a cheese cloth

VARIATIONS
Portugaise- Sauteed chopped onion with oil and tomato concasse. Add garlic- simmer. Add in tomato sauce and chopped parsley

Spanish- Sauteed chopped onion, brunoise, green pepper, chopped garlic, slice mushroom with oil. Add in tomato sauce and seasoned to taste salt

BROWN SAUCE

Mirepoix: 100 gm onion
50 gm celery
50 gm carrot

Roux: 50 gm butter
50 gm flour
1 lit brown stock
50 gm tomato paste
1 no sachet bag

METHOD

1. Sauteed the mirepoix in the butter until well browned
2. Add flour and stir to make roux. Continued to cook until roux is browend
3. Add in tomato puree and stirred
4. Gradually stir in the brown stock. Let it boiled
5. Reduce heat to simmer and depouillage
6. Add in sachet bag and let simmer
7. Strained through a china cap lines with cheese cloth
8. Monte with butter

VARIATIONS

Chasseur sauce- Sauteed sliced mushroom and chopped shallot with butter. Add wine reduce. Add brown sauce and dice tomato

Black pepper sauce- Crushed black pepper corn and chopped onion saut�ed with butter

CHICKEN VELOUTE

Roux: 30 gm butter
30 gm flour
1 liter chicken stock

METHOD

1. Heat the butter in a heavy saucepot over low heat
2. Add flour and make a blond roux. Cool it
3. Gradually add the hot stock to roux. Bring to a boil
4. Reduce heat and simmer
5. Stir it and skim the surface when necessary
6. Strain through a china cap lined with cheese cloth
7. Monte with butter

VARIATIONS

Supreme sauce- Heavy cream ( temper ) with veloute and back to the sauce.Seasoned with lemon juice.
Mushroom- Sauteed sliced mushroom with butter and add in lemon juice.

BECHAMEL SAUCE

Roux: 30 gm butter
30 gm flour
� Liter fresh milk
1 nos onion pique
Salt
Nutmeg
White pepper

METHOD

1. Heat the butter in a heavy stock pot over low heat.
2. Add the flour and a make a roux. Cool the roux.
3. In another sauce pan, scald the milk. Gradually add into the roux.
4. Add in onion pique
5. Bring the sauce to boil. Stirring constanly. Reduce heat to asimmer.
6. Adjust the consistency with more hot milk, If necessary.
7. Seasoned very lightly with salt, nutmeg and white pepper.
8. Strain the sauce through china cap lined with cheese cloth.
9. Monte the sauce with butter.

VARIATIONS
Mornay sauce- Grated cheese,stirred until melted.
Soubise sauce- Sauteed chopped onion with butter.

HOLLANDAISE SAUCE


250 gm butter ( clarified )

3 nos egg yolk

15 ml cold water

�-1 lemon juice

30 ml white vinegar
salt
cayenne powder


METHOD

1. Place the egg yolks and cold water in a stainless steel bowl and beat well.Beat in a few drops of lemon juice and white vinegar.
2. Hold the bowl over a hot water bath and continue beat until they are thickened and creamy.
3. Remove the bowl from the water bath. Using a ladle slowly and gradually beat in the warm butter. Add the butter drop by drop at first. If the sauce becomes to thick to beat before all the butter is added.
4. Beat in a little of the lemon juice and white vinegar.
5. When the butter has been added, beat in a lemon juice to taste and adjust seasoning with salt and cayenne.

VARIATIONS
Bearnaise-
Reduction of white vinegar by adding chopped shallots, tarragon and black peppercorn.
Maltaise-
Orange juice and grated orange rind is added to Hollandaise sauce.

Bloody Mary sorbet
Makes 1 litre
For an impressive start to a meal, serve quenelles of Bloody Mary sorbet in shot glasses, topped with small sprigs of basil.
100g caster sugar
2 celery stalks, roughly chopped
Small bunch of basil, leaves roughly chopped 500ml tomato juice 100ml vodka Juice of 1 lemon
1 tbsp Worcestershire sauce
Splash of Tabasco
Sea salt and freshly ground black pepper
1. Dissolve the sugar in 300ml water over a low heat. Once the solution is clear, add the celery and bring to the boil. Boil for 5 minutes, then strain the mixture into a bowl and discard the celery. Add the basil to the hot liquid and leave to infuse until cool.
2. Mix the tomato juice, vodka, lemon juice, and Worcestershire and Tabasco sauces. Strain the basil from the syrup, then pour the syrup into the tomato mixture.
3. Season, then churn and freeze.

Nectarine and mascarpone sorbet

Makes 1 litre
Try this sorbet as an accompaniment to other desserts, such as a frangipane tart, roasted nectarines or a fruit salad.
200g caster sugar
Juice of � lemon
1 tsp almond extract
4 large ripe nectarines
3 tbsp liquid glucose
500g mascarpone
1. Dissolve the sugar in 200ml water in a heavy-based pan over a low heat. Once the solution is clear, boil for 5 minutes. Remove from the heat, stir in the lemon juice and almond extract and leave to cool.
2. Meanwhile, quarter the nectarines and remove the stones. Tip into a food processor with the liquid glucose and a little of the cooled sugar syrup and blend to a smooth pur�e, scraping down the sides once or twice.
3. Stir in the rest of the syrup, then pass through a sieve into a bowl.
4. Soften the mascarpone in a separate bowl, then stir in the nectarine mixture, until smooth and evenly blended. Churn and freeze.

Green apple sorbet

Makes about 1.2 litres
Freezing the apples to begin with helps to intensify the pale-green colour of this sorbet, which is wonderfully refreshing and bursting with the crisp flavour of Granny Smiths. Serve on its own at the end of a rich meal or with apple tarte Tatin or apple pie.
4 Granny Smith apples
Juice of 1 large lemon
200g caster sugar
4 tbsp liquid glucose
1. Cut the apples into quarters, remove the cores, but do not peel. Toss in the lemon juice, then put into a plastic container and freeze for 2 hours.
2. Dissolve the sugar in 400ml water in a heavy-based pan over a low heat. Bring to the boil and cook over a medium heat for 5 minutes. Remove from the heat, stir in the liquid glucose until dissolved, then leave to cool.
3. Whiz the semi-frozen apples in a food processor, adding a little of the sugar syrup to make a fine pur�e. Scrape down the sides once or twice as you do this.
4. Mix in the rest of the syrup, then press through a sieve, using the back of a ladle. Churn until almost solid, then freeze.

Pasta & Tomato Sauce
Bahan:
Pasta ape saje jenis ikut suke (spaggeti/makaroni/shell type)
air
garam
1 camt minyak

Bahan Sos Tomato:
2 camb cili boh
1 tin kecil tomato puri
10 biji buah tomato yg masak ranum
1 labu bawang besar(gunakan bawang besar yg kuning) - potong dadu
500g daging - dikisar/cincang lumat (atau ape juga haiwan kesukaan anda)
1 camb daun ketumbar segar/kering
1 camb rosemary segar/kering
1 camb thyme segar/kering
3 camb minyak zaitun
2 cawan air/stok sayuran
garam & gula secukup rase

Cara buat sos:
1. buah tomato dicucuk dgn pisau dan direbus tanpa garam, sehingga kulit tomato nampak menggelupas.
2. tutup api dan keluarkan tomato tadi. Dgn tangan, ramas buah tomato dan tepikan.
3. panaskan minyak dlm periuk.
4. tumis cili boh & bawang besar sehingga sedikit layu dan naik bau, masukkan daging yg telah dikisar tadi, tumis sebentar.
5. masukkan buah tomato yg dah diramas tadi, tomato puri, air/stok,daun ketumbar, rosemary,garam dan gula secukup rase.
5. biarkan hingga mendidih & sos sedikit pekat. siap utk dihidangkan bersama pasta.

Cara masak Pasta:
1. panaskan air dlm periuk, boh sedikit garam, dan minyak.
2. rebus pasta sampai masak.

Honey-roasted duck with a green bean and hazelnut salad, saut�ed potatoes and garlic and onion confit


Ingredients
4 servings
� 4 175g duck breasts, with skin on
� Sea salt and freshly ground black pepper
� Pinch of Chinese five spice
� Olive oil
� 1-2 tbsp honey
� 2 tbsp soy sauce
� 200g green beans
� 85g toasted hazelnuts
� 100ml hazelnut oil
� 200ml olive oil
� 100ml sherry vinegar
Saut�ed potatoes with garlic and shallot confit
� 4 banana shallots, roots trimmed
� 2 large garlic cloves, peeled
� 75ml extra virgin olive oil
� Rock salt
� 1 tsp caster sugar
� 1 sprig of thyme
� 1 bay leaf
� 6 medium potatoes, peeled (King Edwards or Maris Piper)
� 2 tbsp olive oil
� Sea salt and freshly ground black pepper
� Knob of butter


Method
Score the skin of the duck breasts in a criss cross pattern with a very sharp knife. Season the duck breast generously with salt and the five spice and rub into the skin thoroughly.
Place the duck breasts, skin-side down, on a dry ovenproof pan and cook over very low heat to render down most of the fat. This may take 8-10 minutes, depending on the thickness of the fat.
Now turn up the heat and fry until the skin is crisp. Turn the duck breasts over and cook the other side for another 3-4 minutes. Just before the duck is ready, drizzle the honey and soy sauce over. Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze. Transfer the duck to a warm plate and leave to rest for 5-10 minutes.
Get a pan of boiling water for the beans with a large pinch of salt. Add the beans to the water and cook for no more than one minute. Meanwhile, crush the hazelnuts lightly with a pestle and mortar. Drain the beans thoroughly and pat dry with kitchen paper. Whisk the oils and sherry vinegar together with some seasoning. Toss the beans in the vinaigrette to taste.
To serve, place the bean salad off centre on warm plates. Slice the duck lengthways and place on top. Drizzle any remaining pan juices over and finish with a small drizzle of the vinaigrette.
For the confit, use a large, sharp cook�s knife, chop the shallots and garlic into very fine dice. Place the shallots and garlic into a heavy-based saucepan with the extra virgin olive oil, a light sprinkling of salt, the sugar, herbs and a splash of water.
Set the pan over high heat. When the oil becomes hot, adjust the heat to a moderate setting, give the shallots and garlic a stir and cover the pan with a lid. Cook for 20-25 minutes, shaking the pan from time to time and stirring every 5 minutes, to stop the shallots and garlic sticking to the bottom. You should be left with a soft, sweet and lightly golden shallot mixture. Set aside.
(The confit can be stored in a screw-topped jar in the refrigerator for one week, or, if covered with a layer of olive oil, for up to one month).
Cut the potatoes into 1 cm thick slices. Boil in salted water for 6 minutes until just tender. Drain well then pat dry between sheets of kitchen paper. Heat the olive oil in a large saut� pan over high heat. Add the potato slices and season with salt and pepper. Fry for about 3 minutes on each side until lightly golden.
Add a tablespoon of the confit and saut� for another 1-2 minutes, tossing and turning the potatoes, until golden and crisp at the edges. Add the butter towards the end then serve immediately.

Banana Bread Cake

1 � teaspoons baking soda
� cup buttermilk
5 very ripe bananas
1 cup light brown sugar
1 cup granulated sugar
� teaspoon salt
1 teaspoon ground cinnamon
� teaspoon ground nutmeg
2 � cups all-purpose flour
� cup canola oil
3 eggs
1 teaspoon vanilla
1 cup chopped pecans

Preheat oven to 350 degrees.
Grease and flour large (8-cup) Bundt pan.
Add baking soda to buttermilk in large bowl; set aside.
In another large bowl, mash bananas.
Add all ingredients (including buttermilk mixture) to mashed bananas.
Mix well with large wooden spoon.
Pour evenly into prepared Bundt pan.
Bake on middle rack at 350 degrees for one hour, or until skewer inserted midway between center and edge comes out almost clean. (A clean test will give you a drier cake.)
Invert on platter and cool for at least 30 minutes.

CLASSICAL FRENCH BAVAROIS

CR�ME ANGLAISE

VANILLA POD 1
FRESH MILK 500ML
EGG YOLK 6NOS
CASTER SUGAR 150GM
SINGLE CREAM 100ML

METHOD

- COOK MILK AND VANILLA POD SLOWLY UNTIL BOIL
- BEAT CASTER SUGAR AND EGG YOLK UNTIL PALE AND THICK
- REMOVE VANILLA POD AND POUR MILK INTO THE EGG, CONTINUE STIRRING
- POUR CUSTARD BACK INTO SAUCEPAN AND STIR UNTIL NAPE�
- DO NOT OVERHEAT, REMOVE FROM THE HEAT AND STIR IN THE SINGLE CREAM, STRAIN - YIELD 650ML.


To form BAVAROIS / BAVARIAN CREAM

GELATINE POWDER 15GM
WATER 3TBSP
DOUBLE CREAM 225ML

METHOD


- DISSOLVE GELATINE POWDER AND WATER UNDER DOUBLE BOIL -STIR INTO 1 QUANTITY WARM CR�ME ANGLAISE, SIEVE AND POUR INTO A BOWL - LEAVE IT COOL
- WHEN THE CUSTARD BEGIN TO SET (TEXTURE OF THICK SYRUP) WHIP 225ML DOUBLE CREAM UNTIL SOFT PEAKS AND FOLD INTO CUSTARD
- CHILL