EXPRESS CHEF

UNIT 01

KING SALAD

PORK FLAVORED
WITH ROSEMARY

RASPBERRY MOUSSE

EXPRESS CHEF

King salad
INGREDIENTS

UNIT 01
2 PTNS.

PREPARATION

SALAD

30 MIN.

SALAD

Lettuce head

Wash the lettuce leaves thoroughly and cover the bottom of a dish.

3 . oz Cooked rice

Place the seasoned rice mixed with the sliced olives on top of
the lettuce.

Put the strips of ham in the middle and the sliced egg around
the strips.

oz. Sliced olives

3 oz. Cut into strips ham
1 Sliced hard boiled egg
DRESSING
1 Egg yolk
2 tbsp. Oil
As needed Salt, pepper and mustard
CULINARY

SCHOOL

1 tbsp. Lemon juice

DRESSING
1

In a steel bowl mix egg yolk, mustard, lemon juice, salt and pepper and beat on water bath (bain marie) up to 149F (always
continuing mixing without stopping), then incorporate the oil
out of the fire. Let cool and use.
Ideal time for marinating is from 8 to 12 hours.
1

EXPRESS CHEF

Pork flavored with rosemary

INGREDIENTS

1 PTN.

PREPARATION

PORK FLAVORED
10 oz. Pork shoulder

120 MIN.

PORK FLAVORED
1

Marinate the meat for at least an hour with the minced rosemary and the chopped garlic sprayed with oil.

Drain the meat and cut it in thick slices 3/4 in and grill.

2 Sprigs of rosemary
1 Chopped clove garlic

UNIT 01

As needed Oil
SALAD

SALAD
1 Potato

Boil the potato with the skeen. Once cooked, dice it and mix it
with the diced tomato and the minced onion.

Season with salt, pepper, add olive oil and sprinkle with minced
parsley.

1 Tomato
Onion
oz. Parsley
CULINARY

SCHOOL

As needed Salt and pepper and oil

Ideal time for marinating is from 8 to 12 hours.

2

EXPRESS CHEF

Raspberry mousse
INGREDIENTS

1 PTNS.

PREPARATION
1

Bloom the gelatin in the water.

3 oz. Water

Whip the cream to medium peaks. Cover and refrigerate.

4 oz. Heavy cream

Warm half of the fruit pure in a saucepan. Remove it from the heat.

8 /3 oz. Raspberry pure

Melt the gelatin. Add the melted gelatin to the warm pure and
stir to incorporate. Blend in the remaining pure. Cool the raspberry mixture to 70F.

Combine the egg whites and sugar in a mixing bowl over a pot
of simmering water and heat, stirring constantly with a whisk,
until the mixture reaches 145F. Transfer the bowl to the mixer
and whip at high speed with the wire whip until stiff peaks form.
Continue beating until the meringue has completely cooled.

Gently blend approximately one-third of the meringue into the

raspberry mixture to lighten it. Fold in the remaining meringue,
thoroughly incorporating it. Fold in the whipped cream.

Immediately pipe or ladle the mousse into the pastries, containers, or molds.

3 oz. Sugar

SCHOOL

120 MIN.

/3 oz. Powdered gelatin

2 Egg whites

CULINARY

UNIT 01