Dessert Recipes

Apple Bread Pudding with Caramel Sauce

Yield: 12
Portion Size: 6 oz plus 2 oz sauce

Ingredients:

Butter, unsalted, melted
3/4 cup
Brown sugar
2 cups
French bread, sliced
16 oz
Golden delicious apples, peeled and cut in 1/2 inch dice
4 ea
Milk, 2%
6 cups
Eggs, large
6 ea
Vanilla extract
2 tsp
Cinnamon, ground
1/2 tsp
Sauce  
Butter 3 oz
Heavy cream
1 pint
Corn syrup
6 oz
Sugar 9 oz
Garnish as needed

Pre-Preparation

  1. Preheat baker’s oven to 350 degrees. Butter bouillon cups and divide brown sugar at bottom of cup. Cut bread into ½ inch squares and mix with melted butter.
  2. Toss bread with apples in mixing bowl. In another bowl, whisk milk, eggs, vanilla, and cinnamon powder and pour over bread and apples. Coat well. Portion mixture into bouillon cups. Pour any liquid equally into all cups. Bake for 40-45 minutes. Hold warm in proofer.
  3. To make sauce, bring cream to a boil and remove from heat. Cook corn syrup and sugar in sauce pan over medium heat until golden caramel. Stir in butter, cream, over low heat. Blend well. Hold sauce warm in double boiler.

To Order/Portion

De-mold cup on plate. Drizzle sauce over and garnish with whipped cream and cinnamon sticks.

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Chocolate Mousse Pie with Grand Marnier Sauce

Yield: 12
Portion Size: 1/12 pie plus 2 oz. sauce

Ingredients:

Chocolate graham crumbs (for crust)
2 cups
Melted Butter
1/2 cup
Semi-sweet chocolate (for filling)
1 lb
Eggs, large
2 ea
Egg yolk
4 ea
Whipping cream
1 pint
Powdered sugar
6 tbsp
Egg whites, room temp
4 ea
Sauce  
Milk, 2%
1.5 pints
Cornstarch 1 oz
Sugar 6 oz
Whipping cream
6 oz
Eggs, large
1 ea
Grand Marnier Liqueur
1/4 cup

Pre-Preparation:
  1. For crust, combine crumbs and melted butter. Press on bottom of a 10-inch spring form pan. Refrigerate.
  2. For filling, soften chocolate on top of double boiler over simmering water. Let cool to Luke warm (90 degrees F). Add whole eggs and mix well. Add yolks and mix till blended
  3. Mix cream with powdered sugar and whip till soft peaks. Beat egg whites until stiff but not dry. Stir a little of the cream and egg whites into the chocolate mixture to lighten. Fold in the remaining cream and whites until completely incorporated.
  4. Pour into crust and chill for at least 6 hours. For sauce, bring milk and cream to boil. Whip sugar, cornstarch and egg together in bowl. Whip approx. 12 oz. of hot milk mixture to sugar mixture and pour back into milk mixture. Turn off heat and mix well. Cool. Add Grand Marnier.

To Order/Portion:

  1. Release spring form pan. Cut pie into 12 pieces.
  2. Plate 2-oz. sauce. Place pie on sauce and design with chocolate sauce.
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Crème Brûlée

Yield: 12
Portion Size: 5-6 oz

Ingredients:

Heavy cream
1.5 quarts
Vanilla bean
1/2 ea
Sugar 8 oz
Beaten egg yolks
10 oz
Sugar for topping
6 oz
Garnish as needed

Pre-Preparation:
  1. Combine heavy cream, vanilla bean, and ½ of sugar and bring to boil.
  2. Whisk egg yolks with remaining sugar.
  3. Temper the egg mixture with the milk mixture and strain.
  4. Fill ramekins about 7/8 full and place in water bath. Bake at 325 degree F for about 45 minutes. Cool and chill.

To Order/Portion:

Sprinkle sugar on ramekin and brown with torch. Garnish as needed and serve on under liner.

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Grasshopper Pie

Yield: 12
Portion Size: 1/12 of pie

Ingredients:

Chocolate cookie crumbs
2 cups
Butter, melted
1/2 cups
Heavy cream
1 3/4 cups
Gelatin, unflavored
2 1/2 tsp
Egg yolks
4 ea
Sugar 1/3 cup
Creme de Menthe
3 oz
Garnish as needed
Chocolate curls
12 ea
Mint sprigs
12 ea
Chocolate syrup
12 oz

Pre-Preparation:

  1. Combine cookie crumbs and butter and mix well. Press crumbs onto a 10 inch spring form pan. Bake in 425 degree baker’s oven for 5-10 minutes. Remove and cool completely.
  2. Add 1/4 cup heavy cream on top of double boiler. Add gelatin and gently dissolve and heat. Remove from heat and set aside.
  3. Beat egg yolks and sugar using whisk in electric mixer until pale and thick. With the mixer running, drizzle in gelatin and cream mixture. Remove and fold in liqueurs. Refrigerate until thickened.
  4. Whip remaining 1.5 cups of heavy cream to stiff peaks. Fold in whipped cream to egg mixture.
  5. Pour mixture into pan and refrigerate or freeze.

To Order/Portion:

  1. Cut pie into 12 pieces.
  2. Place pie on 10 inch plate and garnish.
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Fruit Flambé

Yield: 10
Portion Size: 3 oz. plus 4 oz. IC

Ingredients:

Fruit, sliced or cubed (your choice)
1.5 lb
Butter, unsalted, clarified
1 lb
Brown sugar
5 tbsp
Lemon, whole
2 ea
Fruit liqueur (your choice)
5 oz
Brandy 8 oz
Rum, 151
8 oz
Cinnamon, powdered
1 tbsp
Ice cream or yogurt
1.25 quarts

Pre-Preparation:
  1. Chill bowls in freezer.
  2. Cut lemons in half and secure with cheese-cloth.
  3. Scoop ice cream/yogurt in bowls using #8 scoop. Refreeze.

To Order/Portion:

  1. Heat pan, add butter and move around pan. Add brown sugar to form sauce.
  2. Sizzle with lemon, immediately add fruit and liqueur. Stir.
  3. In a ladle, add 1.5 oz. brandy/rum and heat over flame. Pour over fruit in pan and flame. Sprinkle flame with cinnamon.
  4. Serve over ice cream or yogurt.
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Mango Cheesecake

Yield: 1 pie
Portion Size: 1/12 of a pie

Ingredients:

Graham cracker crumbs (for crust)
2 cups
Melted butter
1/4 cup
Cream cheese (for filling)
2.5 lb
Cornstarch 2 oz
Sugar 12 oz
Eggs, large
10 oz
Egg yolk
2 oz
Vanilla extract
1 tsp
Mango pulp
12 oz
Mango pulp (for sauce)
16 oz
Raspberry puree
4 oz

Pre-Preparation:
  1. Line a 12-inch round pie tin with parchment paper.
  2. Mix graham cracker crumbs and butter. Press on bottom of pan. Refrigerate.
  3. In a mixer, cream cheese, sugar, and cornstarch till fluffy. Add eggs one at a time till all is incorporated. Add egg yolk, vanilla and mango pulp. Mix well and scrape down sides of bowl. Mix well again.
  4. Pour mixture into pan and place in a shallow pan with 1 inch of warm water. Bake in 300-degree oven for 90 minutes or till firm. Cool and chill overnight.

To Order/Portion:

  1. De-mold the cake. Remove parchment paper. Cut cake into 12 wedges.
  2. Serve with 1oz. mango pulp and raspberry swirls on mango pulp.
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Strawberry and White Chocolate Mousse

Yield: 12
Portion Size: 5-6 oz

Ingredients:

Plain gelatin
1/2 oz
Sweet white wine or cream sherry
6 oz
White chocolate, chunks
24 oz
Strawberries, frozen
12 oz
Powdered sugar
4 tbsp
Egg yolks
8 ea
Vanilla extract
2 tsp
Heavy whipping cream
2 pints
Garnish
as needed

Pre-Preparation:
  1. Sprinkle gelatin over wine in small bowl. Let bloom for 5-10 minutes. Set bowl over hot water to dissolve gelatin.
  2. Place chocolate in bowl and melt over a double boiler on low heat.
  3. Whip cream to a soft peak. Puree strawberries. Combine sugar and egg yolks and mix well. Combine strawberry puree to sugar and yolk mixture. Add gelatin and mix well. Add mixture to melted chocolate. Cool.
  4. Fold in whipping cream and pour mixture into parfait or hurricane glasses and chill for 4 hours.

To Order/Portion:

Garnish as needed and serve on under liner.

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