MUSSO - a few recipes from some of our favorite chefs

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THE COMPANY PRODUCTS CARE & USE GUARANTEE RECIPES

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	CLASSIC VANILLA ICE CREAM SWEETCORN ICE CREAM KIWI / WATERMELON SORBET CHAMPAGNE SORBET SIMPLE SYRUP

RECIPES

We've shared with you here, a few recipes from some of our favourite chefs.
Bon Appetit!

Chef Roxan Villareal, Managing Director,San Marco, The Fullerton Hotel
Roxan Villareal, was pastry chef for the opening of the Fullerton hotel and for the last 2 years had been Executive Pastry Chef of the Raffles Hotel Singapore. Since February 2005, he has been Managing Director of San Marco at the Fullerton Hotel overlooking the pastries and desserts of course!

CLASSIC VANILLA ICE CREAM

Chef Devagi Shanmugam of Epicurean World
Devagi Shanmugam, is known widely today as the ‘Spice Queen’ of Singapore, Devagi has also proven to be an inspiring cookbook author with seven cookbooks under her belt, including The South Indian Cookbook, Great Bakes No Eggs, North Indian Cuisine and Indian Home-style Cooking.

SWEETCORN ICE CREAM

Some More Recipes from MUSSO:

KIWI / WATERMELON SORBET

CHAMPAGNE SORBET

SIMPLE SYRUP

CLASSIC VANILLA ICE CREAM

Ingredients
Milk - 500 ml
Cream - 500 ml
Vanilla Pod - 2 No
Caster Sugar - 125 g
Egg yolks - 10 No

Method

Slice the vanilla in 2 on the length and delicately, with the tip of a knife, scratch the inside of the pod.
Combine the cream and the milk with the vanilla and bring to a gentle boil.
Separate the eggs (white and yolks) and whisk the egg yolk with sugar until they become very white and fluffy.
Combine the egg mixture with the milk and cream. Without stopping to stir, bring the mixture to 98C (just before boiling point).
Strain to a fine sieve and allow cooling.
Pour the mixture in the MUSSO ice cream maker and freeze

Recipe courtesy of Chef Roxan Villareal, Managing Director, San Marco, The Fullerton Hotel http://www.sanmarco.com.sg.

SWEETCORN ICE CREAM

Ingredients
Caster Sugar - 125 g
Egg yolks - 3 Nos
Condensed milk - 4 tablespoons
Caster sugar - 5 tablespoons
Milk powder - 2 tablespoons
Thick coconut milk - 300 ml
Vanilla essence - 1 teaspoon
Salt - 1/4 teaspoon
Yellow colouring - 1 drop
Drained whole sweet corn kernels - 200 g
Whipping cream (whipped) - 300 ml

Method

Whisk egg yolks and sugar until frothy. Stir in coconut milk and salt and cook over double boiler until it thickens.
Cool it thoroughly and fold in the rest of the ingredients.
Pour the mixture in the MUSSO ice cream maker and freeze.

Recipe courtesy of Chef Devagi Shanmugam of Epicurean World
http://www.epicureanworld.com.sg/

KIWI / WATERMELON SORBET

Ingredients
Watermelon - Approximately ½ cup
OR
Kiwi fruit - Approximately3½ cups
Simple syrup - 1cup (or less)
Fresh lemon juice - 2 tablespoons

Method

Remove the seeds and rind from watermelon to make 3½ cups of puree in a blender or food processor.
Stir in simple syrup and lemon juice
Pour in mixture in the MUSSO ice cream maker and freeze.

Recipe courtesy of Musso

CHAMPAGNE SORBET

Ingredients
Chilled champagne - ½ bottle (375ml)
Simple syrup - ¾ cups

Method

Pour the champagne and simple syrup into the bowl of the MUSSO machine and freeze about 20 minutes.

* Alcoholic sorbets defrost quickly, so leave this in the machine until moments before serving. Serve as part of a long dinner or for dessert with strawberries or fruit.

SIMPLE SYRUP

Ingredients
Sugar - 4cups
Water - 4cups

Method

Place water and sugar in a saucepan and simmer until sugar is dissolved. Cool to room temperature and refrigerate in covered jar.

* This is an excellent mixture to have at hand in the refrigerator. It is a mixture of sugar and water cooked just enough to dissolve the sugar and make a light syrup. It guarantees no graininess in imperfectly dissolved sugar mixtures.