Fruit Dessert: Banana Crepes

Portion: 6 servings

Ingredients

1 cup All-purpose four tsp Cinnamon

cup Confectioners sugar tsp Nutmeg
2 pieces Eggs cup Half-and half cream
1 cup Milk 4 pieces Bananas, halved lengthwise then
3 Tbsp Butter, melted crosswise
1 tsp Vanilla extract 1 cups Whipped cream
tsp Salt 1 pinch Ground cinnamon
cup Butter, melted
cup Brown sugar, packed
 Procedure

1. Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until
smooth.
2. Over a medium heat, place a skillet and lightly brush with oil or butter. Add about 3 tablespoons
batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned;
turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
3. Pour the melted butter in a large skillet. Stir in the brown sugar, cinnamon, and nutmeg. Stir in the
cream and cook until slightly thickened. Add the bananas to the skillet; cook until the bananas are
softened a little, spooning sauce over them. Remove from heat.
4. Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top
with whipped cream and a pinch of cinnamon.

Chocolate Dessert: Chocolate Mousse

Portion: 3
Portion size: 150 ml

Ingredients

108 g Semisweet chocolate

27 g Butter
2 pieces Egg yolks, medium sized
2 pieces Egg whites, medium sized
18 g Sugar
60 ml Heavy cream
 Procedure

1. Melt the chocolate over hot water or in a double boiler.

2. Remove from the heat and add the butter. Stir until the butter is melted and completely mixed in.
3. Separate the egg yolk and egg white. To separate the yolk from the white, crack the egg by tapping
the center of the egg on a hard surface. Gently break apart the shell into two over a bowl. Transfer the
yolk from shell to shell while letting the white drip to the bowl below. Place the yolk on a separate bowl.
4. Add the yolks, one at a time. Mix in each yolk completely before adding the next.
5. Beat the egg whites until they form soft peaks. Add the sugar and beat until the egg whites form
stiff but moist peaks. Do not over beat.
6. Fold the egg whites into the chocolate.
7. Whip the heavy cream until it forms soft peaks. Fold it into the chocolate mixture.
8. Spoon the mousse into serving dishes or use a pastry bag fitted with a star tube.
9. Chill the mousse well before serving.

Baked Custard: Crme Brulee

Portions: 3

Ingredients

2 cups Heavy Cream

Tbsp Vanilla Extract
5 whole Egg Yolks
6 Tbsp White Sugar
3 Tbsp Caster Sugar

Procedure

1. Preheat oven to 150 (325 F) degrees.

2. Pour the cream into the saucepan. Add the vanilla extract and simmer over medium-low heat.
3. Strain the cream using a fine mesh strainer.
4. Whip egg yolks with the sugar until pale yellow and thick.
5. Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the
eggs. Once the first cup is added, you can add the rest of the cream slowly.
6. Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in
bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do
not allow to get brown.
7. Cool ramekins on countertop, and then chill for at least 2-3 hours, covered in plastic wrap.
8. To serve, sprinkle 1 tablespoon of caster sugar over each ramekin of custard. Use a kitchen torch to
brown the sugar. Turn it on medium heat and move it back and forth on top of the ramekin until the
sugar is caramelized. There should be a thin, crisp surface of burned sugar on the top.
9. Serve immediately.

Cream Dessert: Pannacotta

Ingredients

200 ml Milk
200 ml Cream
1 piece Star Anise, roasted
(Star anise is a fruit that looks like a 1-inch rust-colored star. It has a sweet and licorice-like taste that is
used as flavouring in cooking.)
Tbsp Vanilla extract
10 g Gelatine powder
50 g sugar

Procedure
1. Combine milk, cream, star anise, vanilla extract, sugar, and gelatine powder in a saucepan and
slowly bring to a boil. Reduce the heat and simmer for 1 minute.
2. Strain through a fine mesh strainer or muslin cloth
3. Place the bowl over cold water to cool until it begins to thicken.
4. Scoop the mixture into moulds and leave to set for at least 4 hours, until firm.