“We are the second group of Restaurant students from “I.E.S. La Rosaleda”. We are going to present our work with pleasure. -What have we done? First we searched for important information on ingredients. Then, we searched for pictures. Finally, we made the presentations.
By
I present to you the groups of Avocado, Almonds, Grapes and that of Muscatel wine.
2nd YEAR Skilled Technician in Restaurant Service
Thank you very much” Anuska Pacheco
Bilingüe Avda. Luis Buñuel, 8 29011 Málaga Telf.:952640035-Fax952641266 e-mail:29005916@averroes.cec.junta-andalucia.es
“Hi!! I´m Fernando Mánjón. I´ve designed the logo of Guacaleda Ice Cream…. Antonio Medina and I have made some changes in the picture. The colours of the picture represent the ingredients of the ice cream.” Fernando Manjón
We are
“On the road from Málaga to Almogía, there is a mandatory stop at the entrance of the village…”
a great
Rosa Paniagua e Ilenia Cappa
family!
U N L O
We are a big team!
“Málaga wines date back to the Phoenician times. The Muscat wine comes from Muscat grapes that must be ripe and sunny. The wine produced from them has the distinctive floral perfume of this grape variety…..” Lina Moreno, Encarna Ortiz and Juan F. Lozano
C
“The Muscatel grape is a type of white or purple grape and it is both a round and sweet grain…. It is harvested and can be found dried up in the Axarquía or in Manilva…….”
I.E.S. ”La R osal eda” D ELEGA CIÓN P R OVIN CIA L D E M Á LA GA
Andrea Navas, José A. Sánchez, Diego Fuentes, Mª Pérez y Mª Martín
Hayl e Com m u n i ty Sch ool COR N WA LL COUN TY COUN CIL
José A. Gálvez, Andrés García, José A. Vázquez y Miguel A. García
ELABORATION 1
ELABORATION 2
ELABORATION 3
Avocado Sorbet
Málaga wine ice cream
Algarrobo Dessert with a cream base
Ingredients:
Ingredients:
Ingredients:
400 ml - Water
750 cl. - Milk
1 liter - Milk
2 - Avocados
250 cl. – Liquid cream
6-8 - Egg yolks
Sugar - 200 gr.
200 gr. – Egg yolks (12 eggs)
Tarragon - 1 / 2 bunch (use leaf)
200 gr. - Sugar
Vinegar - 1 dl.(decilitro)
150 cl. – Málaga Wine
Sugar - 40 gr.
100 gr. - Raisins
Preparation:
Development:
Make a syrup with water, sugar and tarragon. Reduce the vinegar with the other sugar (40 gr.) to half its volume. Mix the two different mixtures with the avocado and blend until a fine puree. Put it in the sorbet machine for 8 to 10 minutes.
Boil the milk with the cream, mix in the yolks and sugar and simmer to thicken. Then add the wine and move to a sorbet machine. When the ice cream is almost done, add 100 gr. chopped raisins, but first clean the skin and seeds. Place in the freezer.
200 gr. - Sugar 200 grams – Algarrobo package Preparation: Heat milk. Separate the yolks and reserves the egg whites. Mix the yolks with the sugar and slowly blend together using a mixing stick. Slowly add the heated milk to the mixture of yolks and sugar, keep stirring as you add the milk until you get a liquid cream. Mix the Algarrobo using a hand blender and then add to the cream mixture. Slowly heat the cream mixture until thickened, or, using a baño Marìa you can heat directly using boiling water. Keep stirring the mixture with a mixing stick as it is heated to prevent the cream from hardening and sticking to the pot.
Málaga 2011