Fig gelato

OUTLET: Tuscan GALLEY: deck 5 PREPARED: 9/30/2019

Mise en Place: Fig Gelato, Cooked Figs, Toasted Almond Slices

Pick up location: Pastry Tuscan

Micros description:

Allergen: Gluten free

INGREDIENTS
• 2 scoops figs gelato
• 1 tbsp. cooked figs, warm
• 1 tsp. toasted almonds

PLATE UP
Yield: 1 Portion
1. Scoop 2 scoops of figs gelato into a martini glass
2. Top with 1 tbsp. cooked figs
3. Garnish with 1 tsp. toasted almond slices

Figs Gelato Batch Recipe

INGREDIENTS
Yield: 200 portions
• 4 qt. Milk
• 1 lb. Heavy cream
• 1 lb. 4oz. Sugar
• 14 lb. 8oz. Gelato base
• 40 Pieces Dry figs
• 3 lb. Milk

METHOD
 1. Using a whisk, mix all 4 ingredients together.
2. Boil the 3 lbs. of milk then soak the dried figs in.
3. Cover with plastic wrap and let them getting soft then blend.
4. Add in gelato mixture.
5. Keep cool down 4 to 6 h in fridge.
6. Churn in gelato machine.
7. Remove and reserve for service in freezer.

Cooked Figs Batch Recipe

INGREDIENTS
• 1 lb. Dried fig
• 2 lb. Water
• 1 lb. Sugar

METHOD

1. Cooked figs: cut the dry tips out of all the figs and then cut into quarter pieces.
2. Place in a sauce pan with the water and sugar and bring to a steady boil for 10
minutes.
3. Remove from heat and cover well.
4. Let soak for 4 hours or overnight.
5. Drain excess syrup and hold for service.
 Limoncello cheesecake

OUTLET: Tuscan GALLEY: deck 5 PREPARED: 9/30/2019

Mise en Place: Graham Cracker Dough, Lemon Curd, Candied Lemon Zest, Mascarpone Cheesecake

Pick up location: Tuscan Pastry

Micros description:

Allergen:

INGREDIENTS
• 1 tbsp. Lemon Curd
• 1 slice Cheese Cake
• 1 tsp. Candied Lemon Peel
• 1 tbsp. Graham Crust

PLATE UP
Yields: 1 portion
1. Spread 1 tbsp. of lemon curd on the bottom of the plate as tears shape.
2. Slice cake and plate.
3. Top with candied lemon peel.
4. Spoon graham on the side.
5. Serve.

METHOD
Mascarpone Cheesecake Batch Recipe
INGREDIENTS
Yield: 2 cakes
• 2 lbs. Cream cheese
• 1 lb. Mascarpone
• 14 oz. Sugar
• 6 oz. Sour cream
• 2 oz. Cornstarch
• 2 oz. Lemon peel
• 4 oz. Lemoncello liquor home made from Tuscan sommelier
• 12 oz. Whole eggs
• 2 oz. Egg yolk

METHOD

1. Mix cream cheese, mascarpone, sour cream, cornstarch and sugar in a

mixing bowl with paddle attachment.
2. Add lemon peel, eggs and egg yolk 1 at a time, beating well after each
addition.
3. Add Lemoncello and mix at low speed until combined.
4. Divide in 2 cheese cake ring closed with aluminum foil in the bottom.
5. Bake on bain-marie at 120 C until set in the middle when you move the
tray.
6. Cool down then glaze with apricot glaze and slice in 12 pcs.

Candied Lemon zest Batch Recipe

INGREDIENTS
• 8 oz. Water
• 20 ea. Lemon zest
• 8 oz. Sugar
• 8 oz. Lemoncello

METHOD
1. With a zester, zest all the lemon.
2. Bring to a boil 3 times in 3 different water.
3. In a pot combine sugar, water, and Limón Cello and bring to a boil.
4. Place lemon zest into the syrup then boil one more time till soft.

Lemon curd
INGREDIENTS
Yield: 140 tartlets
• 2 lb. 8 oz. Butter
• 1 qt. ¼ Lemon juice fresh squeeze
 • 6 Lemon zest
• 1 lb. 2 oz. Egg yolk
• 2 lb. 12 oz. Eggs
• 1 lb. 4 oz. Sugar
• 5 oz. White chocolate

METHOD

1. Bring to boil lemon juice, egg yolk, eggs, zest and sugar.
2. Boil for 2 to 3 minutes while stirring until thick.
3. Add hydrated gelatin in cold water.
4. Then add white chocolate.
5. While blending with hand blender, gradually add butter in cubes until
smooth and creamy.
6. Reserve in container wrap on contact to avoid skin.

Crackers graham dough

INGREDIENTS
Yield: ½ trays
• 10 oz. Crackers graham
• 4 oz. Butter
• 2 oz. Sugar

METHOD

1. Mix together graham crackers, melted butter and sugar.

2. Adjust butter if needed.
3. When you press in your hand, you should be able to have a compact
ball.
4. Spread and press on baking tray.
5. Bake 10-15 min at 180 C or until golden color.
 Pistachio crème brulee

OUTLET: Tuscan GALLEY: deck 5 PREPARED: 9/30/2019

Mise en Place: Mixed White and Brown Sugar, Pistachio Crème Brule, Chopped Pistachio

Pick up location: Pastry Tuscan

Micros description:

Allergen: Gluten free

INGREDIENTS
• 1 oz. Ganache
• 8 oz. Crème Brulee
• 1 tsp. Brown sugar
• 1 tsp. white sugar
• 1 tsp. Chopped Pistachio

PLATE UP
Yield: 1 portion
1. When ready to serve, sprinkle an equal mixture of brown and white sugar over surface
of crème Brûlée and use a blow torch to caramelize.
2. Garnish with fine chopped toasted pistachio nuts.
3. Dispose on wood cutting board cover with parchment paper and one tea spoon on a
side as per the picture.

Chocolate ganache batch recipe

INGREDIENTS
Yield: 30 portions
• 1 qt. Cream
• 2 lb. Dark Chocolate Ganache

METHOD

1. Bring cream to a boil.

2. Poor on top of dark chocolate ganache and mix until shinny.
 3. Spread 2 oz. of warm chocolate ganache on crème brulee dish.
4. Let set in the fridge.

Crème Brûlée Recipe

INGREDIENTS
Yields: 30 portions
• 3 qt. Half & half
• 1lb. 10 oz. Egg yolk
• 1 lb. 3 oz. Sugar
• 13 oz. Pistachio paste
• 2 oz. Vanilla

METHOD

1. Heat half and half, sugar and pistachio paste until sugar melt.
2. Add vanilla and egg yolk.
3. Mix together, pass troughs a chinois.
4. Fill up ramequins with ganache set already.
5. Bake at 100 C in convotherm oven (50 %steam, 50% heat)for 25 minutes.
 Spumoni Donuts

OUTLET: Tuscan GALLEY: deck 5 PREPARED: 9/30/2019

Mise en Place: Donuts, Pistachio Filling, Pistachio Sugar, Amarena Cherry, Cherry Sauce, Vanilla Gelato

Pick up location: Tuscan Pastry

Micros description:

Allergen:

INGREDIENTS
• 2 tbsp. Cherry sauce
• 4 Donuts (1” ¼ x 1”1/4) filled with pistachio filling
• 1 oz. Pistachio sugar
• 1 Scoop Vanilla gelato
• 6 Amarena cherries
• 1 Pinch chopped pistachio

PLATE UP
Yield: 1 portion
1. Dispose 4 filled donuts in the center of the plate.
2. Drizzle in circle around donuts and on top of the donuts 2 tbsp. of cherry sauce.
3. Sprinkle 1 tsp. of chopped pistachio
4. Dispose 6 Amarena cherries around the donuts.
5. Serve with 1 scoop of vanilla gelato.

METHOD
Donut Recipe
INGREDIENTS
Yield: 90 portions
• 13 oz. Milk
• 7,5 oz. Sugar
• 1 oz. Yeast
• 1 oz. Vanilla
• 2 lbs. 8 oz. Bread flour
• 7 oz. Pistachio flour
• 5 oz. Whole eggs
• 5 oz. Egg yolk
• 16 oz. Butter (room temp)
• 1 oz. Salt

METHOD

1. Dissolve milk and yeast in mixing bowl.

2. Cover with flour.
3. Place remaining ingredients on top of flour, mix on 1ST speed for 5 MN.
4. Mix dough on 2nd speed for 8 minutes or until does not stick to the bowl.
5. Remove the dough from bowl, cover with plastic wrap and allow to proof for 30 MN at
room temperature on table.
6. Punch down and roll out to 1cm thick.
7. Keep wrapped on plastic tray and parchment paper on fridge.
8. When needed, cut col dough into 1,5 inches square, proof and fry at 150 C until gold
color.
9. Toss immediately in pistachio sugar to coat completely.

Pistachio sugar
INGREDIENTS
Yield: 10 portions
• 8 oz. Pistachio flour
• 6 oz. Sugar
 METHOD

1. Mix together pistachio flour with sugar

2. Keep in plastic container

Cherry sauce recipe

INGREDIENTS
Yield: 20 portions
• 10 oz. red wine
• 10 oz. Amarena cherry syrup
• ½ oz. Cornstarch

METHOD

1. In a sauce pan, reduce at low heat red wine and cherry syrup
2. Dissolve cornstarch in some cold red wine then add and adjust the consistency
of the sauce until syrup texture.

Vanilla gelato recipe

INGREDIENTS
• 1 qt. Gelato white base
• 2 oz. Vanilla paste

METHOD

1. Weight the White Base and poor into a bucket.

2. Add the Vanilla Velvet paste to the mix.
3. Mix with a commercial blender.
4. Pour the mix into the machine and batch.
5. Extract the finished Gelato into a frozen pan
6. Decoration After freezing
7. Decorate the top of the pan with Vanilla Beans

Pistachio filling recipe

INGREDIENTS
Yield: 100 portions
• 1 lb. 2 oz. Heavy cream
• 1 lb.10 oz. White chocolate
• 6 oz. Pistachio paste
METHOD

1. Bring cream and pistachio paste to boil while stirring.

2. Poor over white chocolate and mix to create emulsion.
3. Blend until glossy.
4. Reserve in container with plastic wrap on contact until creamy texture.
 Zabaglione Strawberry Shortcake

OUTLET: Tuscan GALLEY: deck 5 PREPARED: 9/30/2019

Mise en Place: Zabaglione Sauce, Marinated Strawberry, Whipped Cream, Toasted Angel Cake

Pick up location: Pastry Tuscan

Micros description:

Allergen:

INGREDIENTS
• 4 x 1,5 inch cubes of angel food cake
• 1 oz. zabaglione
• 2 oz. sweet whipped cream
• 7 ¼ strawberry in sauce

PLATE UP
Yields: 1 portion
1. Spoon 2 tbsp. of zabaglione sauce in a circular spear on the center of round plate.
2. Build a pyramid with 4 cubes of sponge, stick together with whip cream
3. Place 4 pieces of cut strawberries soaked in lemon syrup.
4. Sprinkle with 1 tbsp. of strawberry syrup
5. Décor with mint leaves and fresh lime zest.

METHOD
Zabaglione Sauce Batch Recipe
INGREDIENTS
Yields: 28 portions
• 12 oz. Pasteurized egg yolks
• 8 oz. Sugar
• 1 oz. Marsala Wine
• 1 oz. Sherry wine

METHOD

1. In small mixer with whisk, whip all ingredients together until fluffy.
2. Keep a side for service time.

Strawberry Sauce
INGREDIENTS
Yield: 10 portions
• 1 lb. Strawberry cut in quart
• 3 oz. Sugar
• 3 oz. Water
• 5 oz. Lemon juice
• 2 Lemon zest

METHOD

1. In a pot boil sugar and water.

2. Remove from heat and cool down completely the syrup.
3. Before the service, mix cold syrup with lemon juice and zest, and then add
strawberries.
4. Reserve at least 1 hour.

Angel Food Cake Batch Recipe

INGREDIENTS
Yield: 1 rectangle ring 40 x 60
• 3 lb. 3 oz. Egg white
• 1 lb. Cake flour
• 4 oz. cornstarch
• 2 lb. 10 oz. Sugar
• 8 Lemon juice
• 8 Lemon zest
• 1 Pinch salt
METHOD

1. Heat oven to 375° Fahrenheit.

2. Sift the cake flour and cornstarch.
2. Whip to firm peak egg white, lemon juice, lemon zest, salt and sugar.
3. Stop the machine and mix flour and cornstarch gently by hand.
4. Spread in rectangle ring then bake at 180 C 15-20 MN until set
5. Cool down then cut 1 inch cube.
6. Just before the service, toast quickly each side of the cube to the
salamander.
7. Keep aside for the service.
 Tiramisu

OUTLET: Tuscan GALLEY: deck 5 PREPARED: 9/30/2019

Mise en Place: Tiramisu In Jar, Almond Cookies

Pick up location: TUSCAN PASTRY

Micros description:

Allergen:

INGREDIENTS
• 1 almond cookies
• 1 tiramisu in jar

PLATE UP
Yield: 1 portion
1. Cut a parchment paper on cutting board side.
2. Dust tiramisu with cocoa powder.
3. Place on left hand of the board.
4. Place almond cookies on right hand.
5. Dispose a teaspoon in the middle.

METHOD
Tiramisu recipe
INGREDIENTS
Yield: 30 portions
• 2 lb. Mascarpone
• 1 qt. Heavy cream
• 10 oz. Sugar
• 7 oz. Egg yolks
• 125 g Marsala
• 125 g Courvoiser
• 175 g Khalua
• 100 g Amaretto
• 5 Gelatin Leaves

METHOD

1. Hydrate gelatin in ice water.

2. When cold, press them to remove water and place in bowl.
3. Warm to melt.
4. Add alcohols and warm to do not have lumps.
5. Add heavy cream (not whipped) while mixing.
6. Then add all other ingredients.
7. Blend with hand blender until smooth and no lumps.
8. Reserve in container cover with plastic.
9. When needed, before the service, take amount that you need and whip
in mixer with whisk attachment until medium peak.
10. Pipe in mason jars as per process.
Coffee Syrup for Lady Fingers
INGREDIENTS
• 2 lb. Sugar
• 1 qt. Coffee
• 4 oz. Khalua
• 3 oz. Amaretto
• 3 oz. Courvoiser
• 1 oz. Instant Coffee

METHOD

1. Bring coffee and sugar to boil in a medium saucepot.

2. Turn off the heat; add instant coffee and cool sauce.
3. Mix with all alcohols.
4. Store for service.

Almond cookies recipe

INGREDIENTS
Yield: 24 cookies
• 7 oz. Almond Paste
• 8 oz. Sugar
• 3 oz. Unsweetened Cocoa Powder
• 1 Pinch Fine Salt
• 3 oz. Egg Whites
• ½ tsp. Vanilla Extract

METHOD

1. Preheat oven to 150 C.

2. In mixer with paddle, mix all ingredients together until smooth adding egg
white gradually.
3. Reserve in container in cooler.
4. Form 1 tsp. round balls on parchment paper and bake for 15 min at 150 C.