Four Star Catering Simplified: Four Course Plated Menus by Chef Cody James & Linda James

Author:Chef Cody James & Linda James
Language: eng
Format: mobi
Published: 2014-12-12T08:00:00+00:00

Notes Desserts

Crepe Suzettes

White Chocolate and Dark Chocolate Mousse

Four Star Catering Simplified Desserts

Mascarpone and Raspberry Cheese Cake

Apple Fritters, Homemade Cinnamon Ice Cream and Salted Caramel Drizzle

Traditional Crepe Suzette

White and Dark Chocolate Mousse

with Strawberry Compote

Vegan Chocolate Sorbet

Candy Corn Topped Pumpkin Cheese Cake

Peach Cobbler with Homemade Vanilla Ice Cream

Black and Blueberry Napoleon

Grand Marnier Soufflé

Mascarpone and Raspberry Cheesecake To serve 4

16 oz mascarpone cheese

24 oz cream cheese

8 egg yolks

4 whole eggs

2 ¼ cups granulated sugar

12 oz graham cracker crust

6 oz clarified butter

3 pints of fresh raspberries Pinch of salt

4 dashes of vanilla

1 cup whipping cream

8 inch spring form pan

Take mascarpone cheese and cream cheese and mix well until completely combined. Add 1 cup sugarSlowly add in whole eggs and egg yolks one at a time and mix thoroughly after each addition. Now add 2 dashes of vanilla and a pinch of salt and mix thoroughly. Place in refrigerator.

Using a spring form pan, Make crust using 6 oz clarified butter and 12 oz graham cracker crumbs. Pour mixed crumbs into spring form pan and pat firmly into bottom of pan. Put crust in oven at 350 degrees for 15 minutes.

While pan and crust are still hot pour mascarpone mixture onto crust. Bake until solid. Approximately 1 hour and 15 minutes. Check at 45 minutes and rotate as necessary. Pull cake out of oven and cool. Do not refrigerate.

In a sauce pan incorporate 3 pints raspberries and 1 cup sugar allowing raspberries to bleed but not completely break down.

Cool raspberry compote and pour over cheesecake and refrigerate overnight.

Before serving make whipped cream.

Whipped cream

1 cup of whipping cream ¼ cup sugar and 2 dashes of vanilla and whip cream to stiff peaks with a mixer or a whisk.

To serve

Plate cheesecake and pipe on whipped cream

Candy Corn Topped Pumpkin Cheese Cake To serve four

8 oz mascarpone cheese

24 oz cream cheese

8 egg yolks

4 whole eggs

4 cups granulated sugar

12 oz graham crackers crushed

6 oz clarified butter

1 tbsp pumpkin pie spice

Pinch of salt

2 dashes of vanilla

12 oz pumpkin puree

8oz Candy Corn

Reduced simple syrup

8 inch spring form pan

Pumpkin puree

12 oz of chunked pumpkin, cover with water, ½ tsp salt, bring to boil for 7-8 minutes. Strain. Puree pumpkin.

Mix mascarpone cheese, cream cheese and pumpkin puree until completely combined. Add 1½ cup sugar and mix well. Slowly add in whole eggs and egg yolks one at a time and mix thoroughly after each addition. Now add 2 dashes of vanilla, pumpkin pie spice, a pinch of salt and mix thoroughly. Place in refrigerator.

Use an 8 inch spring form pan. Make crust using 6 oz clarified butter and 12 oz graham cracker crumbs mixed well. Pour mixed crumbs into spring form pan and pat firmly into bottom of pan. Put crust in oven at 350 degrees for 15 minutes.

While pan and crust are still hot pour mascarpone mixture onto crust. Bake until solid. Approximately 1 hour and 15 minutes. Check at 45 minutes and rotate as necessary. Pull cake out of oven and cool. Do not refrigerate.

In a small sauce pan mix 1 ½ cups sugar and ¾ cup water and simmer to a simple syrup where liquid sticks to the spoon.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.