Assignments of dessert presentation (recipe & costing)

20140708_163429_mr1405061095316_mh1405061136442

Vanilla & pistachio tube

Jellyroll, pistachio

 

360g eggs, whole

90g egg yolks

270g sugar, granulated

90g flour, hard

90g cornstarch

30g pistachio paste

Pinch salt

8g flavor lemon

 

METHOD OF PREPARATION

–       use sponge method, warming eggs, sugar and salt to 45C

–       spread mix on 1 silicone paper lined baking pans and bake at 215C for 5-7minutes.

Screen Shot 2014-07-11 at 9.20.15 PM

jellyroll pistachio

 

 Vanilla mascarpone cream

455g Mascarpone cheese

200g Heavy cream

20g Granulated sugar

1         Vanilla bean, seeds scraped

 

Method:

In the mixer with whisk attachment, whip the cheese, cream, sugar, and vanilla bean seeds on medium-high speed to soft peaks. Cover and chill until ready to use.

Screen Shot 2014-07-11 at 9.17.28 PM

mascarpone mousse

 

Marshmallows

7g gelatins

96g water

136g sugar

68g glucose

68g honey

3g vanilla

 

Method:

–       Bloom gelatin

–       Combine sugar, glucose, honey and the water(240g) bring to boil to 112C, then cool down to 99C.

–       Add gelatins

–       Using the whip attachment on high speed, until medium peaks form.

 

 

Screen Shot 2014-07-11 at 9.19.05 PM

marshmallows

so,  Vanilla & pistachio tube total spend:

8+9.5+2.1=19.6

each dessert :19.6/24=0.82

after design, each dessert sell $5.99

 

Almond savarin with raspberry sorbet

Almond savarin

100g unsalted butter

70g sugar

60g almond paste

100g eggs

72g cake flour

METHOD:

–       Set up oven to 205C

–       Creaming butter, sugar and the almond paste on high speed.

–       Add eggs one at a time.

–       Using piping bag pipe a layer of the batter into 3-inch flexipan savarin molds.

–       Bake until golden.

Screen Shot 2014-07-11 at 10.42.34 PM

Almond savarin

 

Raspberry sorbet

20g water

90g sugar

40g glucose

500g raspberry puree

 

METHOD:

–       Heat the water, sugar and glucose mixture to 85C.

–       Add the raspberry pruee in it.

–       Process the sorbet base in an ice cream machine.

Screen Shot 2014-07-11 at 10.59.03 PM

Raspberry sorbet

                                                   Tuiles

50g unsalted butter

50g sugar

50g egg whites

50g cake flour

METHOD:

– creaming butter and sugar.

– add egg whites and mix well.

-fold in flour.

Screen Shot 2014-07-11 at 11.21.56 PM

tuiles

so :o.5+o.5+o.o5= 1.05

after garnish with fruit and sauce, each dessert sell:$ 5.99

 

 

 

Almond sponge with dry Riesling wine

Almond sponge

340g almond paste

397g whole eggs

23g egg yolks

106g sugar

99g cake flour

1.2g baking powder

142g butter, unsalted

10g vanilla

 

METHOD:

–       Whisking almond paste, eggs and egg yolks on medium speed until smooth.

–       Add the sugar and salt and beat on high speed until doubled in volume

–       Sift the flour and baking powder together.

Screen Shot 2014-07-12 at 1.05.35 AM

almond sponge

 Sabayon

 

595g whipping cream

210g Riesling wine

198g sugar

113g egg yolks

24g gelatin

17g raspberry liqueur

METHOD:

–       Whipping cream, refrigerate until needed.

–       Combine the wine, sugar, egg yolks and gelatin, liqueur.

–       Wisk the mixture until thickened and airy, cool to room temperature.

–       Fold the egg yolks mixture into the whipped cream.

Screen Shot 2014-07-12 at 12.38.11 AM

sabayon

0.45+o.4+o.o5=0.855

after garnish,each dessert sell:$ 7.99

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