Mango fool

• 200ml mango juice drink
• 2 ripe mangos, peeled
• 2tbsp clear honey
• 1 lime, zest and juice only, (keep separate)
• 3tbsp caster sugar
• 300ml double cream

1. Purée one mango in a blender with the juice drink, honey and lime juice.
2. Whisk the double cream to a soft peak and fold in 3tbsp of the blended mango mixture and the lime zest.
3. Take 2 martini glasses and spoon the remaining mango mixture in the bottom of the glasses.
4. Pipe or spoon the mango cream over the mango sauce. Chill and serve with fresh slices of mango.

tren dessert in a glass

sebagai bentuk efisiensi dan kemudahan serta menambah nilai estetika suatu sajian dessert kini berkembang tren dimana dessert disajikan dalam shot atau martini glass

dessertr jenis ini dapat disajikan dalam standing party di pool side atau garden.tamu akan lebih nyaman dan dengan garnish yang sedikit nilai estetika yg di dapat tetap tinggi

pada posting selanjutnya akan disajikan beberapa dessert in a glass yg bisa menjadi inspirasi anda dalam menyajikan dessert pada occasion tertentu.

mille feuille

mille feuille is a traditional dessert from france
mille means thousand and feuille means layer
so mille feuille means thousand of layer




ingredient:
350 grams puff pastry

500 grams pastry cream
30 grams gelatine powder
100 cc water
250 grams whipped cream
little apricot marmalade
150-200 grams fondant
little glucose
little fine jam
little dried colored coconut

method
-place rolled puff pastry in a baking sheet,prick it out with a fork or a docker roller
-bake 30 minutes at 210 degree Celsius oven
-cut into 3 strip strip of 8 cm
-top 2 strip with diplomat cream
-top with remaining layer,top with fondant decorated with fine jam and dried coconut
-served chill

green tea napoleon mousse

ingredient:
1 liter dairy cream
2 pieces egg yolks
400 grams white chocolate compound
50 grams green tea powder
50 grams gelatin dissolve with 150 grams water
decoration:
little whipped cream
little green tea powder

method
-in a mixing bowl,beat eggs and dairy cream until eggs was dissolved
-add the melted chocolate
-add the green tea powder
-add the gelatin
-mix until the mousse was thick in consistency
-pour into container,chilled in the refrigerator

raspberry chocolate fourless

ingredient
680 grams egg yolks
250 grams sugar
900 grams butter
600 grams chocolate compound dark
1100 grams egg whites
600 grams sugar
600 grams almond powder

method:
- in a mixing bowl beat egg yolks and 250 gr sugar until stiff
-in the other bowl mix chocolate and butter to be a ganache
-mix the egg yolks mixture with the ganache
-mix egg whites and remaining sugar to be a stiff meringue then fold in into the first mixture
-add the almond powder
-pour into greased form then baked in 180 degree celcius oven for 30 minutes approx
-remove from the oven,cut into 2 layer.
-spread 340 grams of raspberry jam in the middle of the cake.top with remaining layer
-cover all the cake with ganache.

international food festival 2009

INTERFOOD INDONESIA 2009

the best food and beverage exibition in indonesia
8-11 agustus 2009 in jakarta international expo,kemayoran
featuring:
Bakery indonesia,Jakarta bakery expo(JIBEX)
herbal and health food indonesia
food ingredient indonesia
food and hospitality indonesia

the exibition open 10:00 untill 19:00
for trade,bussines and professional only
no addminision for children under 16 years old

no camera,other food,slipper,children under 16 year's old
sponsored by:

• saf indonusa
• fonterra brand's indonesia
• bakery magazine
• pastry and bakery magazine
• asosiasi bakery indonesia
• badan POM RI
• DEPBUDPAR RI
• and many more....

email:info@krista media.com
website:www.kristamedia.com

butter cream part 2

butter cream yang akan saya bahas ini memakai teknik sugar boiling.bahan-bahannya antara lain:
-gula
-air
-telur
-soft butter
-shortening
-croma white
cara membuatnya adalah sebagai berikut:

3/4 bagian gula dimasak bersama air hingga temperatur 118 derajat celsius ketika sugar boiling mencapai 110 derajat celsius 1/4 bagian gula dikocok bersama telur hingga gula tercampur.ketika sugar boiling benar-benar mencapai temperatur 118 derajat celsius masukkan sugar boiling kedalam campuran telur pelan pelan sambil terus dikocok menggunakan mixer dalam kecepatan sedang.kocok hingga tercampur rata.lalu masukkan soft butter kocok hingga butter tercampur.masukkan shortening lalu kocok lagi hingga "creamy",terakhir masukkan croma white dan kocok hingga bsgian bawah mixing bowl terasa dingin.butter cream siap digunakan....

butter cream ini menggunakan resep yang diajarkan di Sekolah Tinggi Pariwisata Bandung...

WORLD BAKERS COUPE

PRE SELECTION INDONESIA TEAM 2nd at dome NHI
20-22 JUNI 2009

HARI PERTAMA:European bread dan special bread
HARI KEDUA :Viennese pastry
HARI KETIGA :Artistic showpieces

tim juri terdiri dari Bpk.heru dari Asosiasi Bakery Indonesia
Bpk bambang dan Bpk djauhar dari STPB
Bpk greg dari PT.SAF Indonusa
dll...

disponsori oleh:PT.SAF Indonusa,Bakery magazine,Pastry & Bakery magazine,Fonterra brands dll.....
Yang Terbaik tiap kategori akan diadu di final nasional di jakarta 8-11 agustus 2009
dan 3 terbaik di final tersebut menjadi wakil indonesia di tingkat asia pasifik di jepang
3 terbaiknya akan diadu kembali di world bakers coupe di France.

kompetisi ini di adakan 3 tahun sekali dan melibatkan tidak kurang dari 6000 bakers dari 400 negara.

butter cream

butter cream is produced by creaming butter and incorporating as much air possible. When the butter has changed from yellow to a creamy white color, sweeteners and other ingredients are added for flavor and bulk. There are many varieties of buttercream used in the pastry kitchen, and these differ according to personal, regional and national tastes, and availability of certain products. Most buttercream contain sugar, icing sugar or fondant and either egg yolks, egg whites or the entire egg, and can be flavored as desired. Buttercream range from the very ligh and airy to those which are rich and heavy in flavor and texture. It is best to use butter cream as soon as it is made, when it is light, airy and fresh. Never make more buttercream than is required just to save time on the next cake. It is quicker to make it fresh than to reconstitute chilled buttercream and better result are obtained for the finished product. If buttercream has to be stored, it should be kept in an airlight container in the refrigerator. Never store buttercream for more than two weeks in the refrigerator. Remove from the refrigerator when required and stand at room temperature for one hour to soften.
Beat in a mixing bowl until light and fluffy The following are the main ingredients contained in the buttercream produced by different countries :

• French Buttercream : Butter, fondant and eggs;
• German Buttercream : Butter, custard and flavouring;
• Italian Buttercream : Butter, italian meringue and flavouring
• Russian Buttercream : Butter, icing sugar and flavouring
• Danish Buttercream : Butter, icing sugar and cream

GRAND RECRUITMENT 2009 STP-BANDUNG

BURSA KERJA terbesar di bidang perhotelan dan pariwisata kembali akan diselenggarakan di Sekolah Tinggi Pariwisata Bandung.
Acara yang diselenggarakan oleh Prodec STP Bandung ini akan di selenggarakan pada :

Hari/ Tanggal : Rabu-Kamis, 11-12 Maret 2009
Tempat : Enhaii Dome, STP Bandung, Jl Dr Setiabudhi 186, Bandung

Akan tersedia pekerjaan dari lebih kurang 35 perusahaan, khusus di bidang hospitality & tourism, dalam dan luar negeri.

BE THERE! BE THE HERO OF YOUR NATION!