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Key Ingredient: Cream

Key Skill: Whisking
Equipment needed: Whisk, stainless steel bowl
Difficulty: ***

Chantilly Cream
Serves Bulk yields - 1 serve = 30mL

Ingredients for 4
serve
Cream 125 mL
Icing
12.5 g
sugar
Vanilla
0.5 mL
essence

Preparation (5 minutes)

1. Chill the cream in a stainless steel bowl before whipping

2. Sift the icing sugar
3. Whip the cream to a very soft peak (¾ whipped)
4. Add the icing sugar and vanilla essence and whip to the desired consistency

Notes:
Cream thickens more quickly if the bowl and the cream are extremely cold. For small amounts you can
add the icing sugar at the beginning

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1/23/2018 https://australiantrainingproducts.ecoach.com/supportmaterial/recipe/1704/print/4

Key Ingredient: Eggs, lemon, short paste

Key Skill: Baking, short pastry goods
Equipment needed: Bowl, flan ring, whisk, palette knife
Difficulty: *****

Citrus Tart

Ingredients for 4
serve

Main

Flour 125 g
Unsalted
60 g
butter
Icing
40 g
sugar
Lemon 37.5 g
Vanilla
0.25
bean
Egg 0.5

FILLING

Eggs 2
Caster
100 g
sugar
Lemon 112.5 g
Cream 62.5 mL

GLAZE

Icing sugar 15 g

Preparation (20 minutes)

1. Pre-heat the oven to 180°C

2. Cut the vanilla bean in half lengthwise and scrape out the seeds. Zest and juice all the lemons and strain
the juice
3. Sift the flour. Rub the flour and butter together, then work in the icing sugar, half the lemon zest and the
vanilla seeds. Combine with the egg to make a short paste. Wrap and cool for 30 minutes in the fridge
4. Roll out 2-3mm thick and line the flan ring (18cm x 3.5cm). You may have some surplus paste
5. For the filling, whisk the eggs and sugar with the remaining zest. Mix in the lemon juice (110 mL for 4
eggs) and fold in the cream

Cooking (30-35 minutes )

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1. Blind bake the pastry at 180°C for 10-15 minutes. Remove the rice/filling and bake to a sandy colour
2. Pour a small amount of the cold filling into the hot flan and bake for 2 minutes to seal the base and
prevent leaks
3. Pour in the rest of the filling and bake in the oven at 150°C for 30-45 minutes. Remove and allow to cool
4. Sift the icing sugar on top and caramelise under a salamander or with a gas gun

Plating

1. Place a slice of tart onto a chilled plate and garnish as desired

Garnishes: Cream, fresh berries

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Key Ingredient: Cream, eggs, milk, sugar

Key Skill: Cooking au bain marie
Equipment needed: Bowl, dariole moulds, pan, wooden spoon
Difficulty: ***

Crème Caramel

Ingredients for
3 serve

CARAMEL

Sugar 50 g
Water 35 mL

CRÈME

Eggs 1.5
Egg
1
yolks
Sugar 30 g
Milk 125 mL
Cream 125 mL
Vanilla
0.25
pod

Preparation (30 minutes)

1. Pre-heat the oven to 140°C

2. For the caramel: boil the water and sugar and take to caramel stage
3. Rinse the dariole moulds with cold water. Pour in the caramel, ~3mm thick and allow to set
4. For the crème: whisk the eggs, egg yolks and sugar in a bowl
5. Warm the milk and cream slightly. Split the vanilla pod, scrape out the seeds and add to the milk
mixture. Pour into the egg mixture, while whisking. Strain into a jug
6. Gently pour into the moulds, until 3/4 full. Place into a bain-marie with boiling water (the water should
reach half way up the mould)

Cooking (30 minutes)

1. Cook in the oven at 140°C for 20-30 minutes. Once the top is firm to the touch remove and cool in the
refrigerator. It is best to let the crème caramel set overnight, so the sugar dissolves and forms more sauce

Plating

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1. Turn out onto a chilled plate and garnish as desired

Garnishes: Kiwi fruit, strawberries

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Key Ingredient: Honey, egg yolks

Key Skill: Sauce production
Equipment needed: Bowl, pot, whisk
Difficulty: ***

Honey Sabayon

Ingredients for 4
serve
Eggs 4
Ironbark
200 mL
honey
Lime
150 mL
juice
Mint 5g

Preparation (2 minutes)

1. Separate the eggs and put aside the whites

Cooking (5-10 minutes)

1. Place the honey, lime juice and egg yolks in a heatproof bowl and whisk to combine thoroughly
2. Whisk over a bain-marie until the mixture thickens and reaches sabayon stage

Notes:
The sabayon can also be produced by whisking the honey, juice and egg yolks directly over a low flame,
however this is a more risky method than using a bain-marie as the egg yolks can easily cook.

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Key Ingredient: Davidson plums

Key Skill: Sorbet production
Equipment needed: Ice cream machine, paring knife, pot, stick blender
Difficulty: ***

Davidson Plum Sorbet

Ingredients for 6
serve
Davidson
270 g
plums
Water 460 mL
Caster
270 g
sugar
Cinnamon
1
quill
Anise
myrtle 4g
leaves

Preparation (5 minutes + churning)

1. Cut the plums into quarters

Cooking (10 minutes)

1. Place all ingredients into a pot and bring to the boil. Simmer for 5 minutes. Use a stick blender to puree the
mixture. Return to the heat and simmer for a further 5 minutes. Strain the mixture and refrigerate until
cooled
2. Place into an ice cream machine and churn to the desired consistency

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