GREEN ICE PUDDING TAPE.

Materials:

1 green Jelly powder bks.

600 water ml.

150 Sugar Sand gr.

250 Tape gr Soft rice of Green.

Content:

1 Young Coconut bra

300 Coconut mink ml.

Red Syrup.

Sweet Heavy Cream.

Ice Plane down.

Way of Making:

1. Water Didihkan, mixe with jelly. Swirl to flatten and enhance sand sugar. After boiling, including tape, swirl to flatten and cook just.

2. Infusing brass, eliminating hot vapour and pack into cooler cupboard;locker.

3. After chilled, cut dice form and infuse glass. Enhancing young coconut and coconut mink or milk.

4. Ices berry plane down, enhancing sweet heavy cream and red syrup.

5. Decorate with screw pine leaf and present.



RICH ICE-CREAM FEEL

Materials:

1 ice-cream ltr of Walls 2 in 1.

Chocolate & Vanilla Chcochips.

250 Mango gr

250 Melon gr.

250 Papaw gr

50 Milk ml.

Whipping Cream.

Ripe Chocolate.

Strawberry.

Way of Making:

1. Including milk and eskKrim sufficiently into blender, mix till refine.

2. Prepare glass, arrange fruit [at] glass. Including mango, Melon and Papaw.

3. Pouring ice-cream [at] fruit glass.

4. Enhancing Whipping Cream, brown cook which [is] melted, later;then decorate [at] its tabletop.

5. Put fruit of Strawberry and leaf of mint as decoration.



ICE of CAPPUCINO.

MATERIALS : 100 coffee gram.

250 water ml.

sand sugar sufficiently

200 cream ml jell.

decorative cream [of] douche sufficiently

ice cube.

WAY OF MAKING :

1. Water Didihkan, make coffee flow on condensed and filter.

2. Prepare blender, fill with cream coffee jell, ice cube and sugar and of blender till froth, pouring into glass, decorative with decorative cream [of] douche.

3. Present to be chilled.



ICE of KOPYOR [SO THAT/ TO BE].

Materials :

1 white powder jelly bale.

400 coconut mink ml jell from one coconut item

ice cube sufficiently

red syrup.

ices and sweet heavy cream plane down.

Way of making :

1. Prepare ice cube in form of log sufficiently.

2. Mingle [so that/ to be] with coconut mink, swirl to flatten and heat do not boil, lift.

3. Take spoon put to drop to ice cube till loo like kopyor.

4. Prepare glass put kopyor give red syrup, ice plane down and sweet heavy cream.

5. Present immediately.

To : 4 glass.



ICE PUDDING of POLKA DOTS.

Materials :

6 bowl of pudding feel stroberi, ready to buy.

1 litre of ice WALL’S cream 2 in 1 Chocolate & Vanilla of Choco Chips Decoration : sweet heavy cream [of] cacao, cream whipping, and wafer of mesyes brown.

Way of making :

1. Prepare bowl, arrange pudding, enhancing WALL’S cream ice 2 in 1 chocolate & secukupnya.Bahan chips choco vanilla : 6 bowl of pudding feel stroberi, ready to buy 1 litre of ice WALL’S cream 2 in 1 Chocolate & Vanilla of Choco Chips Decoration : sweet heavy cream [of] cacao, cream whipping, and wafer of mesyes brown. Way of making 1. Prepare bowl, arrange pudding, enhancing WALL’S cream ice 2 in 1 chocolate & chips choco vanilla sufficiently 2. Decorate with sweet heavy cream [of] cacao, cream whipping, and wafer of meyses brown 3. Present immediately. To : 6 bowl.

2. Decorate with sweet heavy cream [of] cacao, cream whipping, and wafer of meyses brown.

3. Present immediately.



ICE-CREAM MAMMA of ALA RESTO.

Materials :

1 litre of ice WALL’S cookies ceam & cream.

jam of stroberi sufficiently

tinned fruits cocktail.

Complement : cream whipping, brown wafer and bean of mete sangrai chop up ripe cacao melt and red cherry.

Way of making :

1. Prepare glass of ice cream, casting aside.

2. Take glass of ice cream, fill with fruit cocktail sufficiently, take 1 WALL’S cookies cream ice skup & cream, giving jam of stroberi of him, arrange 1 brown ice-cream skup cook to melt, 1 cream ice skup, decorative with cream whipping, bean taburi of mete brown wafer and.

3. Present immediately.

To : 6 people.



ICE FOLD BELOVED.

Materials :

6 bread iris bargain.

1 litre of ice WALL’S cream 2 in 1 Chocolate & Vanilla of Choco Chips Complement : sweet heavy cream [of] cacao and cacao of mesyes.

Way of making :

1. Take bread iris bargain, tablespoon fill with WALL’S chocolate cream ice and vanilla of choco chips, giving sweet heavy cream [of] cacao and cacao of mesyes sufficiently.

2. Fold, immediately present.

To : 6.



ICE [SO THAT/ TO BE] IITCHI.

Materials :

1 Iitchi fruit can.

200 coconut gist;sari gram

500 coconut mink ml from 1 coconut item

100 red syrup ml.

Pudding :

1 powder jelly bale ruddle.

50 water ml.

100 sand sugar gram.

1/2 powder vanili sdt.

ice cube sufficiently

Way of making :

1. Pudding : braise jelly with sand sugar and water till boil, enhancing powder vanili, swirl to flatten to cook just, lift, put in heatresistant dish and made cool. After ossifying to cut small dice.

2. Prepare glass, fill with cutting of pudding, Iitchi, red syrup, coconut gist;sari and give coconut mink enhance ice cube sufficiently.

3. Present immediately.



ICE-CREAM AND FRUIT.

Materials :

3 kiwi, pare iris.

200 sweet orange gram [of] can.

2 banana of ambon iris.

1 ice-cream litre, feel according to appetite

Decoration : cream whipping and jam of stroberi.

Way of making :

1. Prepare glass have handle, fill with kiwi slice, sweet orange and banana.

2. Pouring ice-cream 2 skup, decorative with cream whipping and jam of stroberi.

3. Present immediately

To : 4 people.



Popsicle Durian.

500 coconut mink ml from 1 coconut item

100 sand sugar gram.

150 durian gram, attenuating.

50 sago flour gram.

1/4 salt sdt.

1 screw pine leaf sheet, rip.

Popsicle printing;mould.

WAY OF MAKING:

1. Mingle coconut mink with sand sugar, durian, sago flour, and salt, swirl to flatten.

2. Enhancing screw pine leaf, after boiling, lift, to be made cool.

3. Pouring into popsicle printing;mould and keep in freezer at least 3 [hour/clock] till froze up.

4. Present after frost and ossify.

To: 6.



Ice of Cendol Avocado Tape.

Materials :

350 gram of cendol green, ready to buy.

500 demerara gram, braise by 250 water ml, lift, filter 500 coconut mink ml from 1 coconut item

2 of advokad/alpukat matured, kerok.

200 black soft rice tape gram.

Complement : ices plane down and heavy cream.

Way of making :

1. Prepare glass, fill with demerara syrup, cendol, 3 black soft rice sdm.

2. Ices berry plane down, pouring sweet heavy cream.

Present to be chilled.

To : 6 glass.



Ice Copy Moka

MATERIALS:

500 hot water ml.

1 sdm copy instan.

1/2 sweet heavy cream can [of] cacao.

cream whipping sufficiently

50 brown gram cook, melting.

Taburan: powder cinnamon.

WAY OF MAKING:

1. Prepare glass of tuangi with ice cube sufficiently.

2. Pour boiling water into coffee with hot water, swirl to flatten, enhancing sweet heavy cream [of] cacao, swirl to flatten.

3. Infusing glass, decorative with cream whipping and ripe cacao melt, powder cinnamon taburi.

4. Present to be chilled.



Ice Coconut mink.

Materials :

500 coconut mink ml from 1 coconut item

red syrup sufficiently

10 of siwalan/sari coconut, cut to pieces.

200 red kaling kolang gr in syrup, iris.

200 crosscut cassava tape gr [of] dice.

ice of batu/es plane down sufficiently

Way of Making :

1. Braise coconut mink with screw pine leaf of da 1 / 4 salt sdt.

2. Glass Siapka, pouring syrup, cassava tape, siwalan, and kolang-kaling. Pouring coconut mink sufficiently, giving ice cube or ice plane down. Immediately present.

To : 6 Glass.



Ice-Cream Copy Moka

Materials :

1 brown ice-cream litre.

750 cool coffee ml.

Cream Whipping sufficiently

100 brown gram cook, melting.

Decoration : leaf of mint and of cerry red.

Way of making :

1. Prepare glass, fill with brown ice-cream, pouring cool coffee.

2. Berry of Whippingcream and ripe cacao which have been melted [by] above him.

3. Decorate with leaf of mint and of cerry, immediately present.

To : 6 glass.



Ice-Cream Cream Puff.

MATERIALS:

500 ice-cream gram, feel according to appetite

10 cream puff ready to buy.

100 brown gram cook, melting.

100 bean gram of mete fry, chop up harshly.

Decoration: red cherry.

WAY OF MAKING:

1. Prepare glass or bowl have handle, fill with one cream puff and ice-cream sufficiently.

2. Tuangi with ripe cacao melt, bean taburi of mete fry. Present immediately.

To: 5 glass.



BLACK ICE SOFT RICE [of] DURIAN.

MATERIALS:

300 black soft rice mush gram.

5 durian eye.

500 coconut mink ml from 1 coconut item

200 demerara saus ml.

150 gram of cendol green.

Sweet heavy cream sufficiently

Ice plane down or ice cube sufficiently

WAY OF MAKING:

1. Prepare bowl, fill with black soft rice mush sufficiently, 1 durian eye, and cendol.

2. Enhancing coconut mink and demerara.

3. Ices berry plane down or ice cube, decorative with sweet heavy cream.

To: 5 bowl.



BROWN PUDDING [of] CREAM.

MATERIALS :

1 of bolu furl weight 450 gram, ready to buy.

12 brown biscuit keping, cut to pieces.

Content : 1 can of black cherry, leak, its water [of] him mixe with 1 flour sdm of maizena, didihkan.

Pudding coat :

1 powder jelly bale of D'Light feel cacao.

500 liquid milk ml.

200 sand sugar gram.

1 flour sdm of maizena

2 protein.

Saus :

200 liquid milk ml.

50 cream ml jell.

50 sand sugar gram.

25 flour gram of maizena

1 powder vanili sdt.

Rhum sufficiently if/when liking

Decoration : brown cook to melt and fruit of stroberi fresh.

WAY OF MAKING :

1. Prepare heatresistant dish [of] size measure 22 cm, arrange slice of bolu furl [in] part of dish base and periphery.

2. Arrange cherry black of him and sprinkle syrup which have been coagulated and smooth down above cake.

3. Pudding coat : mix [of] jelly feel cacao with liquid milk, sand sugar and flour of maizena, swirl ripe a rat till boil to lift, shake protein till flower and is stiff, immediately pour hot pudding dough swirl to flatten. Pouring dough into brass and eliminate heat vapour.

4. After chilled to make saus : mix [of] liquid milk, cream jell, sand sugar, flour of maizena and of vanili powder, swirl to flatten to cook till jell, lift to give a few/little rhum if/when liking and pouring pudding keatas and keep in cooler cupboard;locker.

5. After chilled to decorate with ripe cacao and fruit of stroberi fresh. Present to be chilled as [cover/conclusion] dish.

To : 12 cutting.



PUDDING TRANSPARENT FILL FRUIT.

MATERIALS :

1 powder jelly bale of D'Light feel stroberi.

150 sand sugar gram.

700 water ml.

Content :

1 fruit cocktail can.

Stroberi Saus :

500 fruit gram of stroberi fresh, attenuating.

100 sand sugar gram.

100 water ml.

1 maizena sdt

Decoration : cream whipping and fruit of stroberi fresh.

WAY OF MAKING :

1. Prepare glass have handle [to] or transparent bowl, casting aside. Arrange and cocktail of stroberi in glass, casting aside. Mingle powder jelly of D'Light feel stroberi with sand sugar and water, swirl to flatten, and cook till boil, lift, pouring into glass, eliminating heat vapour and keep in cupboard;locker, cooler.

4. Saus : mix [of] fruit of stroberi which have been attenuated with sand sugar, and water of maizena, swirl to flatten and didihkan after jelling to lift, to be made cool.

5. Present cool pudding decorate with cream whipping, fresh stroberi and its its[his].

To : 8 glass.



PUDDING of CHEESE APRICOT.

MATERIALS :

10 cutting bread of croissant ready to buy.

1 bale a. 250 gram of cream cheese.

5 egg item.

150 sand sugar gram.

250 cream ml jell.

250 liquid milk ml.

2 maizena sdm

1 can ( 400 gram) apricot in can, leak.

Decoration : fruit of stroberi fresh.

WAY OF MAKING :

1. Prepare heatresistant dish [of] size measure 20 cm, casting aside. Shake soft cheese cream till, casting aside. Shake egg yolk and soft sugar till, shake cream jell till flower.

2. Mingle cheese cream with egg dough and cream jell to enhance liquid milk which have been mixed with maizena, swirl to flatten.

3. Arrange croissant in dish, pouring dough enhance apricot, smooth down to grill in oven during 40 minute till mature, lift to eliminate heat vapour and made cool.

4. Present to be chilled to decorate with fruit of stroberi fresh.

To : 8 people.



PUDDING of MOKACINO CARAMEL.

MATERIALS :

Pudding for stuffing :

1 powder jelly bale of SAGAR brown colour.

3 powder sdt copy instant, 150 sand sugar gram.

700 water ml.

mokacino pudding.

1 powder jelly bale of SAGAR brown colour.

700 liquid milk ml, 200 sand sugar gram.

3 powder sdt copy instant, 1 brown sdm [of] powder.

1 flour sdm of maizena

100 cream ml jell.

2 protein.

Caramel Saus :

500 liquid milk ml.

2 flour sdm of maizena

200 sand sugar gram.

100 cream ml jell.

Decoration : sweet orange and fruit of stroberi fresh.

WAY OF MAKING :

1. Stuffing pudding : prepare brass form size measure segiempat 20 cm, wett with water, casting aside , mingle powder jelly of SAGAR with coffee of instant sugar of psair water and, swirl to flatten and cook till boil, pouring into brass made cool [by] after chilled, cut dice 1 cm, casting aside.

2. Prepare pudding printing;mould form size measure ring 1250 ml, wett with water cast aside.

3. pudding of Mokacino : mix [of] jelly of SAGAR with liquid milk, sand sugar, copy instant, brown [of] flour and powder of maizena ripe till boil, lift, including cream jell, swirl to flatten, whereas protein kcocok till flower and is stiff. Mixing into pudding swirl to flatten.

4. Solution : pouring dough a little a few/little stuffing pudding, eliminating heat vapour and keep in cooler cupboard;locker.

5. Caramel Saus : mix [of] liquid milk with flour of maizena, swirl to flatten, heating sand sugar in frying pan, use small fire till become caramel, pouring liquid milk and amsak till dissolve caramel and jell, including cream jell, cook just, lift, eliminating heat vapour and keep in cooler leamri.

5. Present pudding with caramel saus.

To : 12 cutting.



PUDDING of SIRSAK KOTIL FRUIT.

MATERIALS :

1 powder jelly bale of SAGAR green colour.

500 juice ml of sirsak ready to buy.

250 fruit gram of sirsak fresh attenuate blender.

100 sand sugar gram.

Fruit Setup :

500 sweet orangeade ml.

100 sand sugar gram.

5 cinnamon cm.

5 clove seed.

1 mango of harummanis crosscut [of] dice.

2 crosscut apple [of] dice.

1/2 fresh nenas cut fan form.

WAY OF MAKING :

1. Prepare pudding brass form size measure ring 1250 ml wett water cast aside.

2. Mingle powder jelly of SAGAR with juice of sirsak, fruit of sirsak which have been attenuated and sand sugar, swirl to flatten to cook till boil, lift.

3. Infusing brass, eliminating heat vapour and keep in cooler cupboard;locker.

4. Fruit Setup : sweet orangeade didihkan [of] sand sugar denga, clove and cinnamon, after boiling, lift to [enter/include] mango cutting, and apple of nenas keep in cooler cupboard;locker.

5. Present pudding of sirsak with cool fruit setup.

To : 12 cutting.



PUDDING FRUIT.

MATERIALS: Materials of A

1 red jelly bale.

1 lichee fruit can, leak.

lichee water for the mixture of pudding.

200 water ml.

150 sand sugar gram.

1 powder vanili sdt.

Materials B.

2 white colour jelly bale.

600 liquid milk ml.

150 sand sugar gram.

2 jam sdm of stroberi.

100 unlucky apple gram.

100 gram of papaya pare.

1 banana of ambon.

1 orangeade sdm of nipis.

WAY OF MAKING:

1. Prepare brass of pudding form size measure ring 2 litre, wett with water.

2. Materials of A: mix [of] jelly with lichee fruit water, water, sand sugar and of vanili powder, swirl to flatten to cook till boil, lift.

3. Compile lichee fruit [in] brass and pour dough [so that/ to be] squeezing slow and hushed till ossify.

4. Materials of B: attenuating apple juice fruit, banana and papaya of ambon, enhancing orangeade of nipis, swirl to flatten. Mingle white jelly with liquid milk and jam of stroberi, swirl to flatten, cook till boil, enhancing fruit juice, swirl to flatten, lift and infuse brass, eliminating heat vapour and keep in cooler cupboard;locker.

5. Present to be chilled.

To : 16 cutting.



PUDDING of LOLI.

Materials :

1 bale a. 145 milk pudding gram of isntant feel strawberi.

400 water ml.

50 brown gram cook, melting.

colourful mesyes sufficiently

ice-cream wood stik 10.

Way of making :

1. Prepare popsicle printing;mould, wett with water.

2. Water Didihkan, including milk pudding powder of isntant ripe till boil again and pour into printing;mould. Eliminating heat vapour and keep in cooler cupboard;locker.

3. After ossifying to [release] and jab with wood stik till can be upheld.

4. Ripe cacao which have been melted to [enter/include] into decorative plastic sack;bag and make decoration [at] and pudding of taburi with colourful mesyes.

5. Present immediately

To : 10.



PUDDING FISH of KOI.

Materials :

1 white colour powder jelly bale.

1 flour sdm of maizena

500 liquid milk ml.

100 sand sugar gram.

1/4 powder vanili sdt.

colourant of orange sufficiently

Way of making :

1. Prepare printing;mould form fish of plastic, wett with pipette and water.

2. Mingle powder jelly with maizena, liquid milk and sand sugar swirl to flatten, enhancing powder vanili swirl to flatten.

3. Cook till boil to take 100 dough ml give colourant of orange sufficiently, pouring the rest of dough into printing;mould till almost full (of).

4. After a little a few/little, spraying dough of orange with pipette till form colour like fish of koi, keep in cooler cupboard;locker till ossify.

5. Present to be chilled with fruit cocktail.

To : 6.



PUDDING TRAIN.

Materials :

4 bale @ 145 gram of pudding milk of instant feel cacao.

2 water litre.

1 bale @ 100 gram of biscuit brown.

complement : flag, brown [of] cacao and variegation of stik.

Way of making :

1. Prepare printing;mould of pudding 1 size measure rectangle form : 29 x cm 10 x cm 4 cm, 1 long semicircle form [of] size measure: 24 x cm 8 x cm 5 cm and 1 brass of segiempat size measure : 15 x cm 10 x cm 4 cm.

2. Water Didihkan, including powder of pudding and cook till boil again, lift, pouring into brass eliminate heat vapour and made cool.

3. Form model train and give wheel of biscuit.

4. Present.

To : 20 cutting.



Soft Brown Pudding.

Materials :

1 bale ( 145 gram) pudding of PESTAA brown [of] cream, feel cacao 400 water ml, 2 protein.

Saus :

500 sweet orangeade ml.

100 sand sugar gram.

6 cinnamon cm.

8 clove seed.

1 pineapple, crosscut [of] fan form.

2 apple, crosscut [of] dice.

Decoration :

ripe cacao, melting.

Way of making :

1. Pudding : prepare circular brass [of] size measure 600 ml, casting aside. Water Didihkan, including pudding of PESTAA brown [of] cream, swirl to flatten, cook during 5 minute, lift. Protein shake stiff till, including pineapple pudding dough, swirl to flatten and pour into brass, made cool.

2. Cook sweet orangeade with sand sugar, clove and cinnamon, after boiling, lift, eliminating heat vapour, including fruit cutting and keep in cooler cupboard;locker.

3. Presentation : prepare dish put pudding, pouring saus and [his/its] stuffing, decorate with ripe cacao which have been melted.

To : 12 cutting.



Pudding.

Materials :

1 Bale ( 145 gr) cream pudding of instant brown.

400 water ml.

2 protein item.

Complement : milk vla, fruit cocktail, fresh fruit leaf.

Way of making :

1. Water Didihkana, pudding input of instant feel cacao, swirl during 15 minute, lift.

2. Shake soft protein until. Including pudding in protein, swirl to flatten, to be made cool.

3. Arrange pudding in place of, presenting with milk vla and of kotail fruit To: 8 people.