Build the Best Sundae Bar!

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Want to cook along? Here are the recipes!

1000g Coconut Milk
145g Sugar
170g Water (or other liquid!!)
TT Flavors
LOTS Salt!

Caramelize your sugar and water in a large saucepan (or don’t! You just need to have a thickened syrup). Add your coconut milk and reduce by ⅓. Chill completely and spin according to your ice cream maker’s instructions.

(We did not make the semifreddo together, but I wanted you to have it in case you do not have an ice cream maker! It is unfortunately not totally dairy free however.)

507g Milk, Alternate Milk or Fruit Puree
134g Sugar
17g Sheet Gelatin
TT Salt
500mL Heavy Cream

Bloom your gelatin. Pour ¼ of your milk or fruit puree into a saucepan and heat with the sugar until just below boiling. Add your gelatin and stir until it’s completely melted. Pour the warm milk into the remaining milk, blend in any flavors you want and let cool completely. When the mixture is totally cool, whip your cream to stiff peaks. Add your milk mix into the cream and mix until combined. Pour into a container and freeze.

3a Eggs
200g Sugar
85g Coconut Oil (or other fat!)
280mL Coconut Milk (or other alternate milk!)
328g Mochiko Rice Flour
5g Baking Powder
TT Salt
1t Vanilla

Combine all your wet ingredients and whisk well. Add in all your dries and stir until just combined. You may need to add a splash more milk if it’s too thick and dense. Bake at 350 for 15-20 minutes, or until your finger springs back from the top.

190g Passionfruit Juice (or citrus juice)
3ea Eggs
1ea Yolk
100g Sugar
225g Coconut Oil

Combine the juice, eggs and sugar in a saucepan. Cook on low, whisking constantly until the mixture thickens and starts to bubble. If you’re nervous about scorching it you can do this process over a double boiler. Blend in your fat and let chill.

100g Sugar
3T Water
1oz Coconut Oil or Dairy Free Butter
50g Honey
134g Mixed Sesame Seeds

Toast your seeds until fragrant. Caramelize your sugar, water and butter until deep amber. Remove from heat, stir in your seeds and pour onto a parchment lined tray. Let cool completely and either cut or break into pieces.

227g 70% Chocolate
113g Cocoa Powder
113g Sugar
1/2t Salt
227g Corn Syrup
227g Coconut Milk
227g Water

Place your chocolate into a large bowl. Add your cocoa, sugar, salt, corn syrup, coconut milk and water into a large sauce pan and bring to a boil. Pour over the chocolate, let sit for a minute and then whisk to combine.

200g Sugar
125mL Water
90g Coconut Oil or Dairy Free Butter
120g Coconut Milk
TT Salt

Combine your coconut milk and fat and set aside. Caramelize your sugar and water in a medium saucepan until deep amber brown. Don’t agitate it too much! When the color is correct, remove from heat and add your liquids. BE CAREFUL!! It will steam and sputter. Whisk to combine and return to heat to cook until thickened slightly. Salt heavily.

17g Gelatin
80mL Water
200g Sugar
100g Corn Syrup
4ea Egg Whites
TT Vanilla
TT Other flavorings

35g Cornstarch
105g Powdered Sugar

Bloom your gelatin. In a saucepan combine your water, sugar and corn syrup. Cook until soft ball stage or 245F. While your sugar has begun to bubble, turn on your stand mixer to begin whipping the whites. Once the sugar in ready and the egg whites are thick and fluffy begin pouring in your syrup. You should do this in a steady stream. Let the mixture beat in the mixer. Melt your gelatin. Add the gelatin in a steady steam to the egg whites and beat until the mix is cool. Dust a sheet pan with the cornstarch/powdered sugar mixture and pour into the pan. Dust the top with more of the mix and let cool completely. Cut into desired shapes.

4650 | Chefs | Cooking


Written by The Chef's Circle

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