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Czechvar Orange Gelee with Exotic Fruits
and Czechvar
Sabayon
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Ingredients:
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6 gelatin leaves
1 pint Czechvar Beer
2 cups sugar
1 orange, zest
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Preparation:
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Soak gelatin
sheets in cold water until soft. Combine 1
cup of the Czechvar Beer with the sugar and
orange zest in saucepan over medium heat
until sugar is dissolved. Squeeze excess
liquid out of gelatin leaves, add to the
warm beer mixture and stir to dissolve
gelatin. Remove from heat; allow cooling
slightly, and pouring the remaining
Czechvar Beer gently into the gelatin
mixture to create bubbles. Divide the
mixture between the serving glasses,
filling them halfway. Chill for 4 hours or
overnight to set up
gelatin.
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Ingredients: |
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1 mango, peeled and
diced
1 papaya, peeled and
diced
1 can lychee fruit,
drained and diced
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Preparation: |
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Combine fruit and
divide evenly between glasses, placing a
spoonful over Czechvar
gelatin.
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Ingredients: |
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8 egg yolks
1-cup
sugar
1 cup Czechvar
Beer
2 cups heavy whipping
cream
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Preparation: |
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Combine egg yolks and
sugar in mixing bowl and whip until a
ribbon consistency. Place in saucepan,
blend with Czechvar Beer and whisk over
medium heat until mixture reaches 160*,
being careful not to curdle the eggs.
Remove from heat and place saucepan in ice
bath to cool. Chill for 1 hour or
overnight. Whip heavy cream to stiff peaks
and fold into chilled sabayon mixture.
Divide among serving glasses, topping off
fruit and gelatin mixture to create a
dessert that looks like Czechvar
Beer.
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Created by Chef Marc
Felix
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Enjoy!
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Master Brewer Guillermo A. Moscoso - Photo
by J. C. Romero
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BACK
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This
page last
updated
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Calendar of
Events
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Look-out for
Chef Marc
Felix’s
upcoming
book
"
The Mad
Chef,
Unleashed
and
Dangerous"
Coming
Soon!
Read
More
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NEWS
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Stay
Tuned
Soon you
will be
able to
enjoy here
the
new,
Marc’s
videos!
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Visit
Chef Marc
Felix's
New Photo
Gallery
Click
Here
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Deidre
Pujols
cooks
with
Chef Marc
Felix
Click
Here
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Master
Brewer
Guillermo
A.
Moscoso
and Chef
Marc
Felix
join forces
to
demonstrate
how
delicious
can
be…
"Cooking
with
Beer"
Click
Here
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Chef
Marc
Felix’s
artistic
collaboration
around
the
world
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Mimi
Oka
and
Doug
Fitch
have
created
multi-sensory
experiences
known
as
Orphic
Feasts.
They
both
went
to
cooking
school
in
Paris.
Together
they
emerged
as
the
world's
only
sustenance
artists,
making
works
of
art
in
edible
media.
Please,
visit
their
Web
site
and
enjoy
Mimi,
Doug
and
Marc’s
exceptional
work
of
art.
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WWW.ORPH.COM
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KSDK-TV
News
Channel
5
ST. Louis,
MO.
Chef MArc
Felix's
Live
Interview
with
Jennifer
Blome
Read
More...
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Raised in
the Savoie
region of
France,
Chef Marc
Felix is a
graduate of
the
prestigious
Le
Fontanile
Ecole de
Cuisine
His resume
includes
award-winning
competitions
in France,
guest
chef at
The
James Beard
House
opening
five-star
restaurants,
launching
three
Ritz-Carlton
hotels
and
a special
events chef
for
Anheuser-Busch
Companies
Now,
he can
be
your chef
as
well!
Learn
How...
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