19 Sep 2024

Recipe Corner

Pumpkin Cream Brulee, by Jemma Lau (Account Manager – Pastry)

The recipe uses pumpkin and a rich custard base that topped with a hard shell of caramelized torched sugar. The pumpkin custard is baked in mini pumpkins for an extra festive fall touch. 
Simple ingredients: Heavy Cream, Sugar, pumpkin puree, egg yolks, spices, vanilla bean paste and salt 

1. Cut the tops off your pumpkins, clean out the seeds and strings with a spoon.  
2. Whisk yolks, sugar, salt, vanilla, and pumpkin spice in a large bowl just until smooth and combined.  
3. Add pumpkin puree, whisk to combine. Add cream and milk, whisk to combine.  
4. Preheat the oven temperature to 320°F (160°C). Pour the creme brulee mixture into the pumpkins.  Bake for 50 minutes to 1 hour 10 minutes, or until center is barely set and jiggly. Chill completely. 
5. Sprinkle a thin coat of sugar on top and torch. Repeat 2-3 times. 

Green Apple Salted Calamansi Sparkler (refreshing drink), by Khoo Shi Yun (Staff, Mixology)

Using product from brand: Andros, Giffard, Ponthier to R&D new drinks / recipe, prepare recipe for customer, for demo session for customer who would like to know more about the product and how to use.

Vietnamese Egg Coffee, by Lacàph Brand

Ingredients:

30gr Lacàph Phin Blend, 12gr Lacàph Coffee Blossom Honey, 5 drop Vanilla Extract, 1 pinch Salt, 0.5gr Cacao powder.

Instruction:

1. Rinse the phin brewer with hot water, then add 30G Lacàph Phin Brew powder, slightly tap to even the powder, then add 30G hot water in (approx 950C).
2. Wait 2 minutes until coffee powder absorbs all water, then add 90G of hot water again.
3. Add honey, vanilla extract, salt into a small jug and whip it in 5 minutes until foamy to make the Egg cream.
4. Pour the Egg cream into a glass first then pour the Phin coffee to make layer.
5. Sprinkle cocoa powder on top for garnish.
6. Enjoy.

Roasted Axuria lamb shoulder with domino potatoes and grilled cabbage, by Yago Crego, Executive Chef at Casa Cruz London

Ingredients: Lamb shoulder, Olive oil, Salt, Pepper, Potatoes, Cabbage 

Method:

• Lamb – Introduce the lamb shoulder in a sealed bag with olive oil, rosemary, salt and pepper and cooked for 8 hours in the runner at 86 Celsius. Finish it in the Josper until it’s crispy, add a bit of salt and pepper. 
• Domino potatoes – Peel the potatoes, trim to rough rectangles, then use a mandolin or knife to slice as thinly as possible. Fan out four stacks of potatoes on some baking parchment on a baking tray so they are in a line. Drizzle with the olive oil and season with salt. Cook in the oven for 30 mins, turning once, until crispy. 
• Cabbage – Take a few cabbage leaves and sauté on the grill until they are a bit crispy but not overcooked. Add salt and pepper. 

Plate the three parts together and served with your desired sauces. We recommend romesco, horseradish cream and mustard.

Matcha Mandarin Jasmine Sparkler (on trend drink), by Khoo Shi Yun (Staff, Mixology)

Using product from brand: Andros, Giffard, Ponthier to R&D new drinks / recipe, prepare recipe for customer, for demo session for customer who would like to know more about the product and how to use.

Pineapple Americano, by Bagus Bayu

Bagus, from the Bali sales team, basically likes to experiment with recipes and he loves coffee. At that time, there was some leftover pineapple juice from our tasting session. He tried mixing it with our coffee product, Malongo. It turned out delicious. Pineapple Americano.

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