Featured recipes from our students

Process:
Place sugar and egg white in medium bowl and whisk until frothy. Add cornstarch and oil, whisk until blended. Gently whisk in orange zest, salt, and orange extract. Place a piece of parchment paper in a cookie sheet. Use spoons to place batter on parchment paper. The drops should be about 1-2 teaspoons worth of batter.
Bake at 325 degrees Fahrenheit until edges are golden. Let cool completely and carefully peel off of parchment paper.

Process:
Place puree and water in saucepan. Sprinkle gelatin over the liquid and let sit for 5 minutes. Add sugar and whisk until no clumps remain. Heat over medium heat and whisk until all of the sugar is dissolved. Let cool for 5 minutes. Carefully pour over frozen mousse. Let sit out for 5-10 minutes to let glaze set and thaw mousse. Place tuile cookie in mousse. Enjoy!  
*Can dip a fresh raspberry in remaining glaze and set on top of the mousse

Process:
Place puree in bowl and sprinkle gelatin over it. Let sit for 5 minutes for it to bloom. Whisk until no clumps remain. Place cream and sugar in mixing bowl with whip attachment. Whip on medium for 30 seconds to 1 minute, until medium peaks. Slowly pour puree into cream and whip until stiff peaks (think cool whip texture). Portion into containers as you please and freeze.

Process:
Place berries in sauce pan and sprinkle sugar over them. Place over low heat and cover with lid. Stir every 2-4 minutes to prevent burning. Once all berries are soft and falling apart strain through a fine mesh and place juice in a bowl. Let cool.