FTFINALRECIPE1

DESSERT
SPANISH PLUM LEAVES FLAVORED CARAMEL BRULEE
INGREDIENTS:
 2 cups heavy cream

 4 egg yolks, from large eggs
 ½ cup sugar
 ¼ cup Spanish Plum leaves
 1/4 cup water
 1/4 teaspoon salt , (optional)
 2 tablespoons sugar, superfine extra
INSTRUCTIONS:
1. Preheat the oven to 320F. Place ramekins in a flat bottomed baking tray with highish sides.
2. In a large saucepan, bring water, and Spanish Plum leaves to a boil. Remove from heat;
cover and let stand 10 minutes. Strain and discard Spanish Plum leaves.
3. Place the sugar, Spanish Plum leaves extract and water in a heavy based stainless steel
saucepan over low heat (notes). Heat, swirling from time to time until all the sugar is
dissolved in the caramel turns amber in color.
4. Carefully pour in the cream so that it doesn't splash, and stir with a spatula. Keep stirring
over low heat until the caramel melts back into the cream so you have a smooth caramel
cream.
5. Remove it from the heat and stir in the salt if using.
6. In a medium bowl, whisk the egg yolks until very pale.

7. Slowly pour the hot cream mixture into the egg yolks while gently whisking at the same
time. Make sure to pour slowly so the sudden heat doesn't scramble the eggs.
8. Once fully mixed, strain the mixture into a pouring jug then pour evenly into the ramekins.
9. Now pour hot (not boiling) water into the baking dish, around the outside of the ramekins
to halfway up their sides.
10. Bake for 45 minutes or until the centers look just set.
11. Very carefully lift out the ramekins out of the baking dish and set aside to cool for about
1/2 an hour before covering with plastic wrap and placing in the fridge to chill completely
(at least 2 hours).
12. When ready to serve, sprinkle the extra sugar evenly over the top of the creme brulees.
Give them a gentle shake to disperse the sugar evenly then use a kitchen blowtorch to
caramelize the sugar on top.
PROCESSED
SPANISH PLUM LEAVES CHIPS
INGREDIENTS
 1cup Spanish plum leaves powder

 2 cups all purpose flour
 1 tsp garlic powder
 1/2 tsp Salt
 60g Butter
 Warm Water
 5 cups cooking oil for deep frying
INSTRUCTIONS
1. Combine all purpose flour, salt, Spanish plum powder, garlic powder and butter in a bowl
and mix well.
2. Add warm water in a mixture to form a dough and rest in sealed container for 15 minutes.
3. Put all purpose flour in a kneading sheet to cut the dough to avoid stickiness.
4. Use a knife or pizza cutter to slice the dough into eighths.
5. Heat the cooking oil in a skillet or deep fryer over medium high heat.
6. When the oil is hot, drop the dough cut triangles into the hot oil and cook until golden on
each side. Remove and drain on paper towels, sprinkling liberally with sea salt or coarse
kosher salt while the chips are still warm.
7. Fry in batches, being careful not to crowd the pan. As the oil heats, you may need to
reduce the temperature to prevent chips from burning or browning too quickly.
BEVERAGES
SPANISH PLUM TEA
INGREDIENTS:
 2 cups dried Spanish plum leaves

 Tea bag
DIRECTIONS:
1. Add the spanish plum leaves tea to the coffee grinder.
2. Blitz intermittently until the tea leaves turn into a powder.
3. Transfer the tea into a mortar and pestle and grind, rubbing the tea powder with the pestle
against the mortar, until the tea becomes a fine powder.
4. Put the Spanish plum tea in a tea bag then soak in hot water cup then serve.
PRESERVES
SPANISH PLUM LEAVES JELLY
INGREDIENTS:
• 4 cups water
• 4 cups Spanish Plum leaves
• 2 cups lemon juice
• 2 tbsp powdered fruit pectin
• 4 cups sugar
DIRECTIONS:
1. In a large saucepan, bring water, and Spanish Plum leaves to a boil. Remove from
heat; cover and let stand 10 minutes. Strain and discard Spanish Plum leaves. Return 3-
2/3 cups liquid to the pan. Stir in lemon juice and pectin. Return to a rolling boil over
high heat. Stir in sugar. Boil 1 minute, stirring constantly. Remove from heat; skim off
foam.
2. Ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center
lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely
covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
SPANISH PLUM LEAVES
GROUP 4
BSIT-FOODTECH 3D
LEADER: SAPALASAN, ELIZA J.
MEMBERS: DE CASTRO, JERICHO S.
FELICES, HONEYCHEL
MERCADAL, LESTER LOUIE
REYES, KATE C.

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DESSERT

SPANISH PLUM LEAVES FLAVORED CARAMEL BRULEE

 2 cups heavy cream

5. Remove it from the heat and stir in the salt if using.

6. In a medium bowl, whisk the egg yolks until very pale.

SPANISH PLUM LEAVES CHIPS

 1cup Spanish plum leaves powder

SPANISH PLUM TEA

 2 cups dried Spanish plum leaves

1. Add the spanish plum leaves tea to the coffee grinder.

2. Blitz intermittently until the tea leaves turn into a powder.

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