1 cup White Sugar
1/2 loaf White Bread, sliced and lightly toasted
3/4 cup Unsalted Butter, melted
1/2 cup Toasted Nuts (walnuts, cashews, hazelnuts or peanuts)
3 cups Fresh Milk
3 cups Fresh Cream
1 1/2 cups White Sugar
3/4 cup Cocoa Powder
4 pcs Whole Eggs
2 jigger Brandy or Whiskey
1. Preheat oven to 350F
2. Butter the pan, so that the pudding won’t stick. Line the bottom of the dish with a layer if toasted bread. Drizzle the top with half of the melted butter, whiskey or brandy and nuts. Arrange a second layer of bread and pour the remaining butter, nuts and raisins. Set aside.
3. In a mixing bowl combine the fresh milk, cream, 1 1/2 cups sugar, cocoa powder, eggs and whisk to incorporate the ingredients properly. Pour the mixture over the bread layers and bake in the oven for about 1 hour or until golden. Pudding is done if a knife poked into the dish comes out clean. Serve straight from the dish either warm or a room temperature.
1.2 kilos Ham, fat scored with a knife in a shallow crisscross pattern
8 – 12 pieces cloves
1/2 cup White Sugar (for glazing Ham)
1 cup White Sugar (for sauce)
1 tbsp Butter
1 cup Apple Juice
1/2 cup Apple, peeled, cored and cut into cubes
1/4 cup Raisins
1 tbsp Cornstarch
1 tbsp Water
1. Preheat oven to 400F.
2. Stud the ham with cloves. Brush the ham with 1/2 cup sugar and bake in the oven until the sugar caramelizes and fat is rendered from the ham.
3. In a preheated sauce pot, caramelize the 1 cup sugar over medium flame, then add the butter. Once it is golden in color add the apple juice, apples and raising. Gently boil for 5 minutes.
4. Dilute cornstarch in water and add to the sauce to thicken the mixture. Allow to cool down and serve on the side.
8 eggs (eggwhites only)
1 tsp. cream of tartar
pinch of salt
2 cups sugar
3 small baskets ripe strawberries
2 cups heavy cream
2 – 3 tbsps granulated sugar
1 tsp Ferna vanilla flavoring
1 – 2 tsps Ferna strawberry flavocol
powdered sugar for garnishing
1. Line 3 cookie sheets with aluminum foil. Preheat oven to 225F (up to 300F)
2. In a small bowl, beat together eggwhites, cream of tartar and salt. Gradually add sugar and beat till stiff peaks are formed.
3. Fill pastry bag (fitted with a 1/2″ star tube) with meringue. Pipe out 1 1/2 inch star, about 2″ apart. Bake for 1 hour or until dry and crisp. Cool.
4. Meanwhile, rinse strawberries. Pat dry. Hull and cut into slices.
5. In a bowl, beat together heavy cream, sugar and strawberry flavocol. Whisk until stiff peaks are formed. Set aside in the refrigerator.
6. To assemble, arrange 8 to 10 meringue pieces in the center of a large round plate to form an 8 inch circle. Spoon about1/3 cup of whipped cream on top of strawberries this time using 6 to 7 pieces. Repeat process. 1- 2 times, gradually decreasing the number of meringue kisses to create a cone. End with a single meringue on top.
7. Decorate with strawberries and top with powdered sugar.
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CLASS 12 – BARCHOW PLATTER
St. Therese MTC Colleges – Aldrin Troy Cachero Gold
University of Santo Tomas – Lea Juego Bronze
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CLASS 16 – FERNA CREATIVE CAKE DECORATION
Lyceum of Batangas Madelaine M. Garcia / Ryan C. Abejero Gold
University of Santo Tomas Melissa Jane Binuya / Maebelle Tadeo Bronze
St. Paul University Manila Cherry Anne Amiyan / Laarni Ayessa Anaviso Bronze
Lyceum of the Philippines University Joepet Gallego / Mabelline Pural Diploma
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CLASS 5 – THE GOURMET COLD BUFFET CHALLENGE
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CLASS 6 – THE PICNIC BASKET
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CLASS 9 – COCKTAIL MIXING
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Shangri-La Mactan – Candice Kae L. Dahino Bronze
Manila Diamond Hotel – Kelvin V. Angeles Diploma
CLASS 12 – BARCHOW PLATTER
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The Bellevue Manila – Noemi Ozemia Diploma
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Baguio Country Club – Art Nucaza Bronze
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CLASS 18 – WEDDING CAKE
The Bellevue Manila – Anna Marie Armado Gold
Ibarra’s Party Venues & Catering – Reinald A. Andaya Silver
