ALMOND TUILLE

INGREDIENTS
2 egg whites
75g castor sugar
50g plain flour, sifted
50g unsalted butter, melted, cooled
50g flaked almonds

METHOD
Combine all ingredients and mix until smooth. Spread the mix onto a greased baking tray in the shape required, sprinkle with flaked almonds and bake at 190C in a preheated oven until golden, approximately 6 minutes. Remove from tray and lay or roll over a cup to form shape. Allow to cool and store in an airtight container. Good for 2 to 3 days.

CREME ANGLAISE

INGREDIENTS
600ml milk
2tsp vanilla essence or 1 pod
10 large egg yolks
75g castor sugar
600ml thickened cream

METHOD
Bring milk, cream and vanilla to just boiling. Whisk egg yolks and sugar together until smooth. Add cream and milk to eggs and whisk. Put back in pan and stir over low heat until it coats the back of a spoon, and when you run your finger across the spoon the sauce does not run. Cool quickly and store at 3-5C. Shelf life 2 to 3 days.

COFFEE ANGLAISE

INGREDIENTS
600ml cream & 600ml milk
200g sugar
10 egg yolks
10g corn flour
10g coffee flavouring

METHOD
Bring milk, cream and coffee flavouring to just boiling. Whisk egg yolks and sugar together until smooth. Add cream and milk to eggs and whisk. Put back in pan and stir over low heat until it coats the back of a spoon, and when you run your fingers across the spoon the sauce does not run. Cool quickly and store at 3-5C. Shelf life 2 to 3 days

BUTTERSCOTCH SAUCE

INGREDIENTS
160ml thickened cream
155g brown sugar
50g butter
1tsp vanilla essence

METHOD
Place all ingredients in a thick-bottomed pan and bring to the boil. Reduce heat and cook until sauce is rich and thick. Cool rapidly and store at 3-5C. Best served hot. Shelf life 2 to 3 days.

CHOCOLATE SAUCE

INGREDIENTS
200ml thickened cream
50ml milk
200g dark chocolate, chopped
20g cocoa powder

METHOD
Put cream and milk in a saucepan over heat and bring it just below boiling point. Remove from heat, add chocolate and cocoa and whisk until smooth. Cool. 2 days shelf life at 3-5C

CHOCOLATE CHILLI SAUCE

INGREDIENTS
750g cream
950g chocolate
100g water
200g sugar
5g chilli powder

METHOD
Boil cream and sugar, take off stove and add chocolate and mix till smooth. Mix chilli with water, add to sauce till desired thickness and flavour is achieved. Cool rapidly and store at 3-5C. Shelf life 2 to 3 days.

BERRY COMPOTE

INGREDIENTS
300g raspberries
200g blueberries
250g strawberries
150g blackberries
150g sugar
20g cornflour
50g water

METHOD
Place sugar and cornflour in a bowl. Place water on stove bringing to boil. Add sugar and cornflour mixing till smooth. Add all the berries and mix through. Cool rapidly and store at 3-5 degrees, shelf life 2 to 3 days.

RASPBERRY COULIS

INGREDIENTS
1kg raspberries
200g sugar
10g corn flour
50g water

METHOD
Boil water. Add cornflour and sugar mix together mixing until smooth. Then add the raspberries and mix together.Then Blend. Cool rapidly and store at 3 to 5C. Shelf life 2 to 3 days.