Page 30 - NA_3_5_2009

Basic HTML Version

My Imagination
28 Pastry & Baking
North America
Bring all the ingredients of the Chai Tea
ice cream to 85
º
C/185
º
F.
1.
2.
3.
Add the Amoretti Chai Tea compound
to the ice cream base.
Freeze the Amoretti Chai Tea ice cream
base in an ice cream machine.
4.
5.
6.
Add tempered orange juice to the burnt
orange caramel mixture.
Pour the crème caramel on top of the
burnt orange caramel and bake.
Mix the pecan crumble until desired size
is achieved.
7.
8.
9.
Read the sugar syrup on the
refractometer and pour the syrup over
the orange segments.
Stew the strawberries with the dry
Hibiscus flowers.
Bring the cherries to a simmer with
the sucrose.
10.
11.
Top the crème caramel with the pecan crumble.
Alternate the layers in the verrine.