Signature Dining: Comfort Food & Healthy Choices - A Five Star Experience
Five Star Signature Dessert

Five Star Signature Dessert


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Five Star Signature Dessert

Cooking Instructions


Amaretti Cookie Base 
  • 8 oz. Almond Paste, broken into small pieces 
  • 1 cup granulated White Sugar 
  • 2 large Egg Whites
  1. Mix Sugar and Almond Paste until very fine, add the egg whites in parts till nice and smooth.
  2. Using a pastry bag pipe 2 inch round cookies onto a baking sheet with parchment paper.
  3. Bake at 375 for 15 minutes.

French Butter Cream 
  • 2 large Eggs, divided
  • 2 large Egg Yolks
  • 1 cup granulated Sugar
  • 1/2 cup Water
  • 1 lb. Butter, room temperature
  • 1 tsp. Vanilla Extract
  1. In a mixer combine egg whites and egg yolks and beat on high until they become thick.
  2. In a saucepan on the stove on high heat combine sugar and water and bring to boil.
  3. Add the sugar mixture to the eggs in 3 stages while to whisking on high speed.
  4. Once all sugar mixture is added continue mixing until the mixing bowl is cool.
  5. Add the butter in 3 stages, scraping the side of the bowl.
  6. Add Vanilla and Whisk on high till thick and smooth.

​Peanut Butter Paste 
  • 8 oz. Butter
  • 3 cups of Crunchy Peanut Butter
  • 1 cup of Confectioners Sugars 
Place all ingredients in mixer with paddle on high speed till filling is creamy.

Carmel Mousse 
  • 1 Tbsp. unflavored Gelatin 
  • 3⁄4 cup Water
  • 1⁄2 cup Sugar
  • 5 Eggs, separated
  • 2 Tbsp. Sugar
  • 1 1/4 cups Whipping Cream, whipped
  1. Combine gelatin and 1/4 cup water in top of a double boiler. Heat until gelatin dissolves and cool.
  2. Combine sugar and 2 Tbsp. of water in a saucepan; bring to a boil until syrup is golden caramel.
  3. Remove from heat and cool for 5 minutes .
  4. Stir in remaining water until smooth; cool for 5 minutes.
  5. Stir in gelatin mixture.
  6. Combine egg yolks and sugar; beat until thick and creamy.
  7. Whisk in caramel mixture until fluffy.
  8. Beat egg whites until soft peaks form.
  9. Fold both mixtures together.

Chocolate Frangelico Ganache
  • 9 oz. chopped Chocolate 
  • 1 cup of Heavy Cream 
  • 1 oz. of Frangelico
  1. Place the chocolate into a medium bowl.
  2. Heat the cream in a small sauce pan over medium heat.  When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
  3. Stir in the Frangelico. Let Cool.

Layer the desert in order of recipes. Optional Spun Sugar Dome for Garnish.


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