Suggested Receipes with: Biscuits
Ingredients 110 gr. butter , softened 100 gr. caster sugar 1 free-range egg , beaten 1 tsp vanilla extract 150 gr. flour 30 gr. cocoa powder Icing sugar , for dusting Peppermint meringue filling 275 gr. caster sugar 4 free-range egg , whites 1/2 tsp cream of tartar a few drops of pure peppermint extract Chocolate topping 100 gr. 70% cocoa chocolate , broken into pieces 1 tbsp vegetable oil Method Beat the butter and sugar until pale and fluffy. Whisk in half the beaten egg and the vanilla extract, then stir in the flour and cocoa powder until just combined. Divide the mixture in half, shape each into balls, wrap both in clingfilm, then chill for a couple of hours until the dough has firmed up. Preheat the oven to 180 °C, and grease and line a baking sheet with greaseproof paper. Dust a work surface with icing sugar and roll out 1 batch of dough to 5 mm thick. Cut out rounds using a 5 cm cutter, re-roll and cut any trimmings, then transfer the biscuits to the baking sheet. Bake for 10' till cooked through. Cool on the baking sheet for 10', then transfer to a wire rack to cool completely, repeat with the second batch of dough. Peppermint meringue filling Place the sugar, egg whites, cream of tartar and 1½ tablespoons of water in a large heatproof bowl. Beat with an electric whisk till fluffed up, about 1'. Place the bowl over a pan of simmering water set over the lowest heat possible, and continue to beat at high speed for 10 - 12', until stiff peaks form. Remove from the heat, add a few drops of peppermint extract and beat for 2 more minutes, until the meringue has thickened even more. Fit a 1 cm plain nozzle to a piping bag and fill the bag with the peppermint meringue. Pipe onto the biscuits in an upward spiral, working from the outside in; leave a small border around the edge, aim for a swirl around 3-4cm tall. Place the biscuits on a tray and leave to set in the fridge while you make the chocolate topping. Place the chocolate pieces and oil in a small heatproof bowl and gently melt over a pan of simmering water until completely smooth and glossy. Transfer to a small, deep bowl and leave to cool at room temperature for about 10'. Hold the chilled biscuits by the base and gently dip the meringue into the melted chocolate, swirling so it’s completely covered. Or, place the biscuits on a wire rack with greaseproof paper underneath and drizzle over the chocolate until each biscuit is covered. Chill the biscuits for a few hours until the chocolate has completely set, and serve. Source: https://www.jamieoliver.com/
Ingredients Biscuit base 75 gr. unsalted butter , plus extra for greasing 300 gr. dark chocolate biscuits Filling 850 gr. dark cherries in syrup 2 clementines 350 gr. caster sugar 6 large free-range eggs 400 ml double cream 560 gr. Philadelphia plain cream cheese 2 teaspoons vanilla extract Topping 200 gr. dark chocolate 70% cocoa solids, plus extra for serving 1 dash of double cream 50 gr. unsalted butter 1 clementine Method Preheat the oven to 180 ºC. Grease the sides and line the base of a deep 23 cm loose-bottomed cake tin. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly. Place in the hot oven for 10', or until darker in colour, then remove and leave to cool. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150 gr. of sugar to a pan over a medium heat. Cook for around 20', or until reduced to a syrupy consistency. Leave to cool and set aside. Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200 gr. of sugar to the yolks, then use an electric whisk to beat for 5 - 7', or until pale and fluffy. Whisk the egg whites until stiff peaks form. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup. Place the cheesecake in the freezer to set overnight. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally. Remove the cheesecake from the tin and place on a cake stand. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special. Source: https://www.jamieoliver.com/
Ingredients 300 gr. amaretti biscuits 150 ml sour cherries 200 gr. shelled pistachios 50 gr. desiccated coconut 400 gr. dark chocolate 70% 200 gr. unsalted butter 3 tablespoons golden syrup cocoa powder Method Line a 1 litre loaf tin with clingfilm, leaving the clingfilm edges hanging over the sides of the tin. Break up the amaretti in a bowl and add the cherries, pistachios and coconut. In a separate heatproof bowl, break the chocolate into small pieces and cut the butter into chunks. Add the golden syrup and melt in the microwave for 3', or until molten, giving the mixture a stir halfway through. Stir into the bowl of dry ingredients. Mix well and spoon into the lined tin, pushing the mixture down as much as you can. Fold the hanging clingfilm over the cake to cover, then refrigerate for 2 ½ - 3 hours, or until firm. When ready to serve, turn onto a board and dust with cocoa. Slice and serve. Source: https://www.jamieoliver.com/
Ingredients Chocolate Lavender Gelato 2500 gr. whole milk 20 gr. dry lavender flowers 1 bag PreGel Chocolate Super Sprint 10 gr. PreGel SETAGEL Vellutina (Sorbitol Paste) Frozen Pops as desired Chocolate Lavender Gelato as desired PreGel Coriandolina Coating - White Chocolate 1 each PreGel Frozen Pop Mold - Tango Method Chocolate Lavender Gelato Combine the milk and the lavender flowers and bring to a simmer. Cover the pot and steep for 30'. Strain out the lavender flower and discard. Mix the infused milk with the remaining ingredients and mix well for 2 - 3' using an immersion blender. Place in a batch freezer and process according to the manufacturer's instructions. Frozen Pops Place PreGel Frozen Pop Mold - Tango into the blast freezer on a pan and allow to freeze for 15 minutes. Fill a piping bag with the Chocolate Lavender Gelato. Remove the mold from the blast freezer. Fill the mold with the Chocolate Lavender Gelato. Insert the wooden sticks into the mold, and then clean the mold with an offset spatula. Return the mold to the blast freezer and allow the pops to harden for at least one hour. Once the frozen pops have hardened, remove them from the mold and place onto a previously frozen sheet tray lined with parchment paper. Melt the PreGel Coriandolina Coating - White Chocolate to 30 °C. Remove the frozen pops from the holding cabinet and dip into the PreGel Coriandolina Coating - White Chocolate. Return them to the frozen sheet tray. Return the pops to the holding cabinet for 15' to fully set. Place the frozen pops in display case and serve.
Ingredients 454 gr. cream cheese, room temperature 150 gr. confectioner's sugar 70 gr. PreGel Five Star Chef Pastry Gelatin Base 454 gr. heavy cream as needed PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut) as needed graham cracker crumbs Method Meanwhile combine the PreGel Textura (Mousse Base - Gelatin Replacement) with the heavy cream and whip to medium peaks. Fold the whipped cream into the cheese mixture in stages. Pipe into desired pop mold and place in the refrigertor. Allow the mixture to firm up for several hours in the refrigerator. Once they have set, place the pop sticks inside the cheesecake filling. Transfer the pops to the freezer and freeze solid before attempting to remove the pops from the mold. Remove the pops from the mold and dip into PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut). Allow the excess PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut) to drip off of the pops and then return the pops directly to the freezer to harden completely. Once the glaze has hardened, the pops can be removed from the freezer and rolled in the graham cracker crumbs. Source: http://www.pregelrecipes.com
Ingredients Crust 500 gr. biscuit slices Wild lemon crème brûlée 1000 ml Debic Crème Brûlée Bourbon 20 gr. wild lemon zest Panna Cotta 500 ml Debic Panna Cotta 100 gr. sour cream Mandarin jelly 400 gr. puree, mandarin 100 ml sugar water 5 gr. leaf gelatin Bergamot meringue 130 gr. bergamot purée 25 gr. protein powder 30 gr. sugar 30 gr. icing sugar Goat's cheese ice cream 550 gr. milk, whole 100 ml Debic Cream 35% 200 gr. soft goat's cheese 160 gr. granulated sugar 25 gr. milk powder, skimmed 150 gr. maltodextrin 5 gr. ice cream stabilizer Pistachio couscous 100 gr. pistachio nuts 10 ml sugar water Finish Blood orange Punnet lime cress Method Crust Use rings with a diameter of 12cm to cut 10 biscuit slices and leave the crust inside the ring. Make another, 8cm diameter ring inside and leave there. Store in the freezer to allow the crusts and rings to cool down. Wild lemon crème brûlée Bring the Debic Crème Brûlée and wild lemon zest to a boil and allow to infuse over low heat for 10'. Pass through a fine sieve and divide the crème brûlée among the biscuit crusts. Set aside in the refrigerator. Panna Cotta Melt the Debic Panna Cotta, mix with the sour cream and cool to room temperature. Arrange on top of the crème brûlée once this has fully set, and then place back in the refrigerator. Mandarin jelly Heat the mandarin purée together with the sugar water and add the pre-soaked gelatin. Bring back to room temperature and arrange on top of the firmed panna cotta. Place back in the refrigerator. Bergamot meringue Whisk the bergamot purée and protein powder together until foamy. Add the sugar and the confectioner's sugar and continue beating for another few minutes. Squirt into small caps and dry in the oven or airing cabinet at 60 °C for 6 hours. Goat's cheese ice cream Mix the stabilizer with the maltodextrin and add sugar. Heat the milk, the Debic Cream 35% and dry ingredients to 60 °C until all ingredients have dissolved. Add the goat's cheese last and combine into an even mixture. Churn the ice cream for 10' and freeze at -21 °C. Pistachio couscous Crush the pistachios and mix with the sugar water until you have a couscous texture. Finishing touch Release the cake by briefly heating the cake rings with the gas jet and arrange on the plates. Top off the dish with the bergamot meringue, fresh blood orange, pistachio couscous and lime cress. Make a quenelle of goat's cream ice cream to accompany the dish. Source: https://www.debic.com
Ingredients Base 100 gr. butter 150 gr. crushed whole grain biscuits Filling 150 gr. white chocolate 150 gr. sugar 600 gr. Arla Natural Cream Cheese 250 gr. cottage cheese 2 eggs 1 vanilla pod Finely grated zest and juice from half a lemon Sauce 100 gr. frozen blueberries 50 gr. powdered sugar Method Base Start with the blueberry sauce. Add blueberries and powdered sugar to a pan and bring to a boil. Sieve and let the sauce cool in the refrigerator. Break the biscuits and mix into fine crumbs. Melt butter and mix well with the crumbs. Line the base of a spring form cake tin,24 cm in diameter, with parchment paper and return the side of the pan to the base. Press the biscuit mix into the tin until the biscuit base is even and smooth and bake in the oven for 10' at 200 °C. Filling To make the filling, chop and melt the white chocolate in a microwave or over a water bath. Split the vanilla pod, scrape out the seeds and mix with sugar, eggs, cottage cheese, Arla Natural Cream Cheese and lemon juice and zest. Keep stirring until the texture is smooth and blend in the melted white chocolate. Lower the oven temperature to 150° C. Pour the filling into the cake tin. Drop half of the blueberry sauce on the cream cheese filling and draw a pattern with a fork or spoon. Bake in the middle of the oven for about 30 minutes. Turn the oven off and allow the cake to rest for about 30 minutes in the oven. Allow to cool completely in the refrigerator and serve with the rest of the blueberry sauce and fresh blueberries. Source: https://www.arla.com/
Ingredients Base 150 gr. crushed whole grain biscuits 75 gr. butter Filling 150 ml cream (38%) 400 gr. Arla Natural Cream Cheese 150 gr. sugar 1 vanilla pod 300 gr. frozen strawberries 3 tablespoons sugar Zest and juice of 1 lemon Decor Fresh berries for decoration (raspberries, strawberries, blueberries, blackberries) Method Base Break the biscuits and mix into fine crumbs. Melt butter and mix well with the crumbs. Line the base of a spring form cake tin, 24 cm in diameter, with parchment paper and return the side of the pan to the base. Press the biscuit mix into the tin until the biscuit base is even and smooth. Refrigerate and allow the base to solidify. Filling To make the filling, split the vanilla pod and scrape out the seeds and mix with sugar and Arla Natural Cream Cheese to a fluffy consistency. Gently blend whipped cream in the cream cheese mixture. Pour the filling into the tin and let it cool in the refrigerator until the cheesecake filling sets. Serving In a pan add frozen strawberries and sugar, bring to the boil and let it simmer 5'. Blend to a smooth sauce and season with lemon zest and juice. Let it cool in the refrigerator and drizzle on the finished cheesecake along with fresh berries before serving. Source: https://www.arla.com/
Ingredients Base 100 gr. butter 150 gr. crushed whole grain biscuits Filling 4 sheets of gelatin 200 gr. Arla Natural Cream Cheese 2 egg yolks 200 ml Crème fraiche 18% 1 vanilla pod Zest and juice of 1 lemon 2 egg whites 50 gr. powdered sugar Lemon curd 100 gr. sugar 40 gr. melted butter 2 eggs Juice of 3 lemons (100 ml) Zest of 2 lemons Method Base Break the biscuits and mix into fine crumbs. Melt butter and mix well with the crumbs. Line the base of a spring form cake tin (24 cm in diameter) with parchment paper and return the side of the pan to the base. Press the biscuit mix into the tin until the biscuit base is even and smooth. Refrigerate and allow the base to solidify. Filling To make the filling, soak the gelatin in cold water for approximatley 10'. Split the vanilla pod and scrape out the seeds and mix Arla Natural Cream Cheese with egg yolks, crème fraiche, lemon zest and juice. Remove the gelatin from the water and melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely. Let the mixture cool until lukewarm. Stir the melted gelatin together with a little of the cream cheese mixture and blend it with the rest. Whisk the egg whites stiff, add powdered sugar and whisk for another 2'. Fold the egg whites with the cream cheese mixture and pour the filling onto the biscuit base. Cover the cake tin and put in the refrigerate until the next day. Lemon curd Whisk egg, lemon juice and sugar in a small pan. Stir at medium heat without bringing it to a boil. When it starts to thicken add butter and lemon zest. Keep whisking until it has thickened and remove from the heat. Allow it to cool in the refrigerator before adding it to the cheesecake. Decorate the cheesecake with lemon zest and serve. Source: https://www.arla.com/