pjm333

Thanks for all of your ideas, I made a strawberry sorbet base with the buttons yesterday and I am interested to see how well it sells ? Thanks again.. patrick

Has anyone ever used Sechuan Buttons in a dessert before ? I discovered them today at work and found them very interesting. Im guessing they are more of a savory item but I was just curious..thanks !! YouTube - Taste Test: Button Up

Carrot cake with cream cheese mousse and carrot orange sorbet

chocolate & banana chiboust with banana caramel center

Chocolate Pudding Cake with passion sorbet and coffee anglaise

The cake consists of 1. Fromage Blanc Yogurt mousse 2. jaconde with a black colored cookie 3. green tea cake 4. passion fruit glaze

gfron1,jumanggy Thanks ! I had trouble posting the picture..how would I make it bigger ? It is blown sugar, thanks again ! Pat

Fromage blanc mousse

jumanggy, The flavors are poached rhubarb,mango,melon & pieapple and it was a green tea ice cream..I think I sold over 50 of them which was surprising.

jumanggy, Thanks for your help ! I e-mailed egullet for help with posting a picture but obviously could not figure it out, Glad you liked it !

I had to make this for a party the other night..fruit "sushi"

blais, Thank you..liquid nitrogen huh....thats a new one but great idea..It is for tomorrow so I dont have the first clue where to get any or how to use it but thanks.. pat

Thanks for all of your ideas... Blais..please describe what you mean by float..thanks

A customer wants floating Island for a party which I can make but chef wants it to be "special"...I have mostly made it for buffets in a chaffing dish and wanted to know if anyone had any ideas on plating ideas,garnishes etc.. maybe a raspberry or chocolate floating island just something different..thanks in advance. pat

Qui, I use this recipe to glaze lemon mousse cakes, tarts etc. You might have to play with it for a filling but it does hold up well. 1 1/2 cup lemon curd - room temp 2 T lemon juice 1 sheet gelatin or 1 t gelatin dissolve gelatin in lemon juice and add to curd. pat

I make a Poached Pear Brioche Torte..Roll out some chilled brioche 1/4" thick and place it in a 1" high flan ring. Trim the dough so you have about a 2" overhang and flip the overhang back into the ring and press against the sides to seal. Spread a thin layer of frangipan over the bottom of the dough and chill for about 1 hour. Place poached pears with the seeds removed around the edge of ring and a hanfull of black or blueberries in center, egg wash dough and bake at 400 on some parchment untill dough is golden brown. I have a picture of one but I wasnt sure how to post it ? Pat

This is the white cake I use..uses both butter and shortening.. 1 LB BUTTER - ROOM TEMP 2 CUPS SHORTENING 8 CUPS SUGAR 12 CUPS CAKE FLOUR 4 t BAKING POWDER 2 t BAKING SODA 4 CUPS BUTTERMILK 2 T SALT 20 EGG WHITES CREAM BUTTER, SHORTENING & 7 CUPS OF SUGAR, MIX DRY INGREDIENTS AND SIFT. ADD DRY & BUTTERMILK TO BUTTER MIX BEGINING & ENDING WITH DRY.. BEAT WHITES TILL SOFT PEAK AND ADD REST OF SUGAR AND BEAT TILL STIFF PEAK. FOLD INTO BUTTER MIXTURE. I have a good recipe using fluid flex if you can find it.. Pat

I am guessing I am to late with the recipe but I thought I would post it anyway's..This creme brulee is cooked on the stove with gelatin added and poured into dishes and served for brunch. 5 CUPS HEAVY CREAM 8 OZ SUGAR 17 OZ YOLKS 5 SHEETS GELATIN - SOAKED AND DRAINED VANILLA BEANS- SPLIT BRING CREAM AND BEANS TO A BOIL AND LET STEEP FOR 30 MINUTES. REHEAT CREAM MIXTURE. MIX YOLKS & SUGAR WELL AND ADD SOME OF THE CREAM TO THE YOLKS TO BLEND AND ADD BACK TO PAN WITH REMAINING CREAM. COOK THE MIXTURE TILL THICKENED AND STRAIN AND ADD GELATIN. POUR INTO RAMEKINS. The mixture is strong enough to stand on top of a cake, but I wouldnt leave it room temp to long..I have used this recipe on individual cakes only and it held up well after being burned..I dont know how it will hold for a 8" +++ but you could always add more gelatin

I make my own vanilla by mixing split beans and vodka but it takes up to 6 months but it is worth it,

chef peon post your recipes for jaconde and the tuile batter you are using..and I will give you mine..it always happens sometimes, but if your tuile isnt to thick it shouldnt be a big problem..Did you ever try the wood grain tool with the tuile..it works well and its very very thin...let me know pat

Nicolas Hi..Jbprince has what you need...got to www.jbprince.com and in the search box type in what you want and they have severalMy Webpage pat

Steve Klc & McDuff thanks for your replies, im looking forward to using it.. pat...

Has anyone ever used this product ? Mycryo "Meecreeyo" I saw a add in food arts and then did a search. The add said that it was a replacement for gelatin but I also saw a web site that said when added to tempered chocolate that it will hold the temper of chocolate ? Its made buy cacao barry and I did call up and get a sample + some info. I know that it is basically freeze dried cocoa butter but was curious if anyone has actually used it before? thanks pat.. cacao barry / free sample 1-800-774-9131 ext-2375 / 2361 technical info and recipes - 1-800-774-9131 ext-2203 I called the first phone # and got all "sample,info,recipes"

I have a Simac IL Gelatio Magnum Ice cream maker and its not working properly. When trying to make sorbet or ice cream it never finishes churning..Obviously the cooling part is broken somehow? Has anyone ever had this problem with this machine and know how to get it fixed ? Thanks patrick