Category: Dessert Prep

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Vanilla Bean Panna Cotta

Yield 1X: 64.00 oz
Portion: 4 oz
Portions: 16.0
Shelf life: 4 days
Date: 7.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Cream (half gallon for 1X) 8 16 24
Sugar 8.00 1 1 8.00
Vanilla Beans (each) 2.00 4.00 6.00
Sheet gelatin (10 sheets) 10.00 20.00 30.00
Cold water 6.00 12.00 1 2.00

Split the vanilla beans, and add to the sugar.

Place the cream in a suitable pot over high heat, and add the sugar vanilla bean mixture and both vanilla bean pods. Bring to a boil, then turn the heat off, cover, and allow to steep for 20 minutes.

Lay the gelatin into the cold water. Allow to bloom while the cream steeps. Then add to the cream mixture, and stir to dissolve. Strain into a clean container.

Spray the molds with non-stick spray, then ladle the warm cream mixture into each mold, stirring between every mold to mix the vanilla seeds in to the cream. Chill for two hours on a sheetpan, then cover each mold with plastic, label, and date, and initial. Store refrigerated.

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Strawberry Sauce

Yield 1X: 48.00 oz Allergens:
Portion: 1.5 oz None
Portions: 32.0
Shelf life: 1 week
Date: 1.4.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Strawberries, sliced 3 6
Granulated sugar 1 2
Vanilla beans, scraped, each 2.00 4.00

Prepare the vanilla bean seeds as shown. Add to the sugar and mix well.

Combine all ingredients, including the scraped pods, in a suitable pot, and place over medium heat. Bring to a boil, then reduce to a slow simmer. Cook until the berries are completely softened, then remove from the heat.

Transfer to a storage container and allow to cool completely. Cover tightly then label, date, and initial. Store refrigerated.

To make strawberry puree for milkshakes, transfer cool sauce to the vitaprep, and process until smooth. Transfer to a squeeze bottle, label, date, and initial.

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Peach and Blueberry Crisp Prep

Yield 1X: 50.50 oz Allergens:
Portion: 8 oz Gluten, butter
Portions: 6
Shelf life: 2 days
Date: 7.16.18
Peach and Blueberry Crisp Filling
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Peach wedges, frozen 2 4 6
Blueberries, frozen 10.00 1 4.00 1 14.00
AP flour 3.00 6.00 9.00
Granulated sugar 3.50 7.00 10.50
Lemons, zest and juice (each) 2.00 4.00 6.00

Carefully measure and prepare all ingredients. Combine in suitable bowl, and toss to distribute evenly. Allow fruit to defrost until the peaches are soft.

Divide the fruit evenly into crisp molds, and press down. Wipe the sides and edges clean, then cover completely with strusel crumbles.

Bake for 35 minutes at 400 F. or until the strusel is golden brown. Cool completely, then cover individually with plasstic wrap. Refrigerate.

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Strusel

Yield 1X: 130.50 oz Allergens:
Portion: 3 oz Butter, gluten
Portions: 43.5
Shelf life: 1 week
Date: 9.6.18
Prep Recipe Ingredient 1 X
lb oz/each
AP flour 5 4.00
Granulated sugar 2
Dark brown sugar 10.00
Salt (1 tsp) 0.25
Cinnamon (1/2 tsp) 0.25
Butter 4.00

Carefully measure and prepare all ingredients. Combine in the mixer with the paddle, and mix on low speed until the butter in in pea-sized chunks.

Turn out into a flat container, and break any large pieces into smaller pieces. Do not compress. Cover tightly, label, date, and initial. Store refrigerated until needed.

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Chocolate Crème Brulee

Yield 1X: 158.00 oz Allergens:
Portion: 8 oz Dairy, chocolate
Portions: 19.8
Shelf life: 3 days
Date: 7.4.18
Prep Recipe Ingredient 1 X
lb oz/each
Cream, manufacturing 6
Vanilla extract 2.00
Bittersweet chocolate callets 1 4.00
Sugar 1
Egg yolks (24) 24.00


Carefully measure and prepare all ingredients.


Melt the chocolate gently by placing in a bowl on the shelf over the range or in a water bath.


In a large bowl, whisk the sugar and the egg yolks together until light yellow and slightly thickened.


In a large sauce pan, bring the cream and vanilla extract to a boil. Remove from the heat.

Slowly whisk the hot cream into the egg mixture, then place the bowl over a water bath on medium heat. Whisk regularly until the mixture becomes thick, and then begins to simmer. It will curdle, and some of the fat will separate from the cream. Total time roughly 30 minutes.

Stir the chocolate in with the egg and cream mixture, then transfer to a stainless bain marie in an ice bath, and puree until completely smooth with a beurre mixer. Continue to process with the beurremixer until the temperature of the mixture falls to 100 F.

Transfer to a plastic measuring pitcher, and pour into brulee dishes, 6 oz. each, keeping the top surface a smooth as possible. Place on a sheet pan in the walk-in and allow to cool completely. Cover each cup individually with plastic wrap when cool. Date on plastic wrap.

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Vanilla Bean Crème Brulee Prep

Yield 1X: 130.00 oz Allergens:
Portion: 6 oz Dairy
Portions: 21.7
Shelf life: 4 days
Date: 1.25.19
Prep Recipe Ingredient 1 X
lb oz/each
Cream, manufacturing 4 8.00
Sugar 12.00
Vanilla beans, split and scraped – 4 6.00
Egg yolks (36) 1 14.00
Mixed berries – raspberries, blueberries 2


Carefully measure and prepare all ingredients.

Combine the cream and vanilla bean pods and seeds in a large sauce pan, then bring the cream and vanilla beans to a boil. Reduce to a low simmer.

In a large bowl, whisk the sugar and the egg yolks together until light yellow.

Slowly whisk the hot cream into the egg mixture, then place the bowl over a water bath.

Whisk regularly until the mixture becomes thick, and then begins to boil. It will curdle.

Strain to remove vanilla beans, then transfer to a bucket in an ice bath, then puree until completely smooth and cool with the beurre mixer. When mixture is cool, but still pourable, portion out into square dishes with berries on bottom. Chill until set. Brulée and serve.