b PRACTICAL J FRUIT GRATIN S.No Ingredients | Quantity | Rate ‘Amount j2 | Egg. Sao ee iia 2 Sugar 35 gms af 3 Flour 35 gms | 4 Strawberry | 70 gms 1 5 ‘Whip cream | 50gms__ seme | 0 | 6 Sliced Aimonds | 10 gms 7 Butter Orr I 7 8 c, Sugar ia a i rpnaal 9 [Jam 100 gms I 1 Method 2 Bs 1.Select a shallow gratin dish or ramekin. Cut a thin slice of Genoise or swiss roll to cover the bottom of the dish. Arrange the fruits on top of the ' Genoise , if desired marinate ahead in time in brandy | and little sugar. Combine pastry cream , whipped cream and flavouring Spread the mixture over thr fruit, covering completely. Mix almonds and butter and sprinkle over the pastry cream | Dredge top heavily with castor sugar, Place in a broiler or on top of the oven for few minutes to brown the top.[ FRUIT GRATIN | SERVING = 100 GMS. [160 CALORIES i ——TFAT—52%, CARBOHYDRATES - 42%, PROT CALORIE COUNT | A Self Assessment: Practical 9 6 i ae [Instructions [+ You are required to answer all questions. : ee | 1. What is the difference between Coulis and compote 2. What is gratin 3 Name 5 berries that can be used in bakeryY PRACTICAL 10: FRUIT TRIFLE PUFDDING ‘Sno Ingredients [Quantity | Rate Amount | 1 Flour 85 ems | arma 1 2 Sugar estonia 1 3 Eggs 3 no. % Z 4 Vanilla esssence | Few drops | 5 Baking powder | tsp | 6 Cream 250gms les 7 Jam 100 gms oss | 8 Cocktail fruit T tin = 9 Milk ‘ltrs ) aa 10 | Custard powder [il Grain sugar | Tae el | Method | __Slit it from the middle into two parts and apply jam | Cut into small cubes or to size which fits at the bottom of the ramekin or the dish i which it is supposed to be serve. Prepare custard with milk , sugar and custard powder. Mix cream , custard and fruit cocktail together | Take a bowl and laye with sponge and soak with fruit syrup. | or atajerats an coe Followed by again sponge and repeat the procedure till its fill | upto the rm Decorate with cream and jam Keep it for chilling and serve