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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