Fine Dining Buffet Recipes

Recipe for Dinner.

SERVES 4

4 egg yolks.

2 eggs, beaten.

50 g/2 oz/ l1/2 cup caster (superfine) sugar.

50 ml/2 oz/ 11/2tbsp cognac 25 ml/1 oz/11/2tbsp Cointreau 75 ml/5 tbsp sweet white wine 75 ml/5 tbsp orange juice Grated rind and juice of 1 lime or.

1 lemon Mint leaves Strawberries Kiwi fruit.

Place the egg yolks, beaten eggs and sugar in a heatproof bowl and beat for.

4 minutes with a balloon whisk. Place the bowl over a saucepan of boiling water and whisk for 5 minutes until the mixture thickens like custard. Gradually whisk in the cognac and the Cointreau. Pour the wine and orange juice into a saucepan with the lime or lemon rind and juice and warm without boiling. Gradually pour into the custard, whisking all the time. Leave the mixture to thicken in the bowl over the heat to prevent curdling. Pour into large ballborf-glasses to serve. Decorate the glasses with mint leaves, slices of strawberry and kiwi fruit and serve immediately.

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