Ingredients Tiramisù with coffee granité 1000 ml Debic Tiramisù 150 ml Coffee liqueur 50 gr. Sugar 40 Ladyfingers 300 ml Espresso Chocolate mousse with brownie and mango 1000 ml Debic Chocolate Mousse 1 Slice Niels de Veye chocolate brownie 1 Mango Crème brûlée 1000 ml Debic Crème Brûlée Method Tiramisù with coffee granité Whip 1 litre of Debic Tiramisù until light and airy and add 1 dl of coffee liquor. Pour into a piping bag. Dip the ladyfingers halfway into the coffee and put in the glasses. Divide the Tiramisù among the glasses and leave to set in the refrigerator for 2 hours. For the granité, mix 3 dl of espresso with 50 grams of sugar and 50 ml of liquor and put in the freezer. Stir with a fork to create a fine granité. Chocolate mousse with brownie and mango Whip 1 litre of Debic Mousse au Chocolat until light and airy and pour into a piping bag with a serrated nozzle. Cut the brownie into equal-sized cubes and place at the bottom of the glasses. Divide the mousse among the glasses and leave to set in the refrigerator for 2 hours. Garnish with the brownie and mango. Crème brûlée Bring the Debic Crème Brûlée to the boil and divide among small dishes. Leave to set in the refrigerator for 2 hours. Finish off by burning sugar on the top. Source: https://www.debic.com
Vanilla parfait 700 ml Debic Parfait 100 ml Debic Cream 35% with sugar 1 vanilla pod Mango parfait 350 ml Debic Parfait 200 gr. mango purée Mango anglaise 200 ml Debic Crème Anglaise 50 gr. mango purée Garnish 30 dobla chocolate decorations 1 mango 1 tray of atsina cress Method Heat the whipping cream with the pulp from the vanilla pod and leave to infuse for 10' on the side of the stove. Leave to cool. For the vanilla parfait, whip the parfait in a planet mixer until light and airy and add the vanilla infusion. Store in a piping bag with a flat nozzle. Mango parfait Whip the parfait until light and airy and add the mango purée. Store in a piping bag with a flat nozzle. Place the thin pieces of chocolate on a plate and pipe wavy stripes of the vanilla and mango parfait on top. Stack the layers on top of each other and put in the freezer. Mango anglaise Bring the crème anglaise and mango purée to the boil and reduce to the desired thickness. Cool and store in a siphon. Cut the mango into equal cubes. Place the ice cream cake on the plate and finish with the mango anglaise, mango cubes and Atsina Cress. Source: https://www.debic.com
Ingredients Lemon flan 1500 ml Debic Crème Caramel 200 gr. lemon curd 1 lemon zest Sweet crust pastry 520 gr. Debic Traditional butter, unsalted 260 gr. soft brown sugar 675 gr. flour 15 gr. lemon zest 7 gr. salt 45 gr. whole egg Garnish 200 ml Debic Cream 35% with sugar 1 lime cress 100 gr. snowtop Method Sweet crust pastry Weigh the ingredients for the base and mix the butter with the soft brown sugar, lemon zest and egg until soft. Sift the flour with the baking powder and add to the butter mixture. Place in the refrigerator for 2 hours, then roll out to 3 mm thick. Line the baking trays and then prick with a pastry pricker or a fork. Bake at 190 °C for 220'. Cool and store in the freezer so that they become very cold. Lemon flan Heat the crème caramel until it reaches boiling point, and add the lemon curd and the lemon zest. Mix well and spread over the frozen bases. Place in the refrigerator. Finishing Touch Finish the flan with the snowtop and cut into equal portions. Finish the dish with a quenelle of whipped cream and lime cress. Source: https://www.debic.com
Ingredients Peanut parfait 1000 ml Debic Parfait 300 gr. peanut butter 20 gr. freeze-dried banana Tarte tatin 200 ml Debic Culinaire Original 50 gr. Debic Traditional butter, unsalted 1000 gr. bananas 250 gr. sugar 4 gr. star anise 1 cinnamon stick 15 gr. fresh ginger 1 licorice stick 10 sheets puff pastry Chocolate and peanut sauce 200 ml Debic Chocolate Mousse 20 gr. unsalted peanuts Method Mix a small portion of the liquid parfait with the peanut butter and stir until smooth. Beat the remaining parfait in a planet mixer until light and airy and fold in the peanut butter and freeze-dried banana. Pipe the mixture into half-sphere silicone moulds and store in the freezer. For the tarte tatin, bring the cooking cream to the boil with the spices and ginger and leave to infuse. Caramelise the sugar in a pan and add the cream. Reduce to a thick caramel sauce, pass through a fine sieve and pour the sauce into a baking tin lined with baking paper. Peel and the banana and cut into equal slices. Put the banana slices on top of the sauce and store in the freezer. Cut out pieces of puff pastry using a round cutter, prick holes in them using a fork and place on top of the frozen banana. Bake in the oven at 200 °C for 15 - 20'. For the chocolate peanut sauce, finely chop the peanuts and heat together with the liquid chocolate mousse. Heat up the tarte tatin in the oven and place on the plate. Stick two of the parfait half-spheres together and place next to the tarte tatin. Finish the dish with the chocolate and peanut sauce. Source: https://www.debic.com
Apple pie dough 250 gr. flour 15 gr. cornflour 3 gr. salt 55 gr. butter, unsalted 7 ml water 5 ml apple cider Apple pie filling 300 gr. Golden Delicious apples 45 gr. granulated sugar 65 gr. cane sugar 1 cinnamon stick 1 gr. star anise whole 1 clove whole 50 gr. raisins Sour whipped cream 300 ml whipping cream with sugar 200 gr. sour cream Anglaise with spices 500 ml Debic Crème Anglaise 1 cinnamon stick 1 clove whole 1 gr. star anise whole Garnish 2 gr. cinnamon powder 50 gr. sugar 1 tray of lime cress Method Filling Peel the apples and cut into cubes. Finely grind the spices and mix with the raisins and chopped apple. Mix all the ingredients and warm over a low heat until you have a chunky compote. Cool and place in the refrigerator. The apple filling keeps perfectly in the freezer. Dough Mix the dry ingredients in a planet mixer using the butterfly blade. Add the butter and mix well. Add the water and apple cider and continue mixing for 5'. Leave to rest for a few hours and then roll out thinly using a pasta machine. The leftover dough can be stored in the freezer. Whip the whipping cream in the planet mixer until light and airy and add the sour cream. Anglaise Heat the Debic Crème Anglaise and add the spices. Reduce to the desired thickness and store in a siphon. Crisp Caramelise the sugar and add the chopped hazelnuts. Pour onto a silicone mat and leave to harden. Break into pieces and store in a well-sealed container with silica beads. Assembly Fry the apple tart at 180 and dry off well on paper towels. Mix the sugar with the cinnamon powder, sprinkle over the apple tart and place on the plate. Finish the dish with the spiced anglaise and a quenelle of sour whipped cream. Garnish with the crisp and a sprig of lime cress. Source: https://www.debic.com
Ingredients Coconut parfait 5000 ml Debic Parfait 250 ml coconut milk 200 ml malibu Filling 500 gr. chocolate sponge 325 gr. coconut flakes 750 ml sugar water (1:1) Decoration 1000 ml Debic Parfait 62 gr. coconut flakes 50 ml malibu 250 gr. dark chocolate covering 250 gr. cacao butter Method Λine ten 12 cm diameter PVC tubes and ten 6 cm diameter PVC tubes with acetate film. Coconut parfait Beat the parfait in a planet mixer until light and airy and add the grated coconut and Malibu. Transfer to a piping bag with a smooth nozzle and half-fill the 12 cm tubes with the parfait. Press the filling into the middle and continue filling with the parfait. Put in the freezer for at least 4 hours. Filling Mix the grated coconut with the sugar water and use this mixture to fill the 6 cm tubes. Press firmly and place in the freezer until the mixture has set completely. Cut the chocolate sponge to size and wrap around the frozen coconut filling. Store in the freezer until needed. Decoration Beat the parfait in the planet mixer until light and airy and add the grated coconut and Malibu. Transfer to a piping bag and pipe the mixture into half-sphere silicone moulds. Store in the freezer. Melt the chocolate with the cacao butter and transfer to an electric spray gun. Remove the half-spheres of parfait from the moulds and spray the rounded side with the chocolate. Sprinkle the grated coconut on the bottom and break into 2 pieces. Remove the parfait from the tube moulds and roll in the grated coconut. Finish with blobs of parfait and the decorative coconuts. Source: https://www.debic.com
Ingredients Citrus ring 1000 ml Debic Crème Caramel 1 limezest 100 ml blood orange juice Black jelly 240 ml whipping cream, unsweetened 288 ml water 360 gr. sugar 120 gr. cocoa powder 40 gr. sheet gelatin Chocolate crumble 60 gr. butter, unsalted 110 gr. flour 60 gr. icing sugar 50 gr. almond powder 5 gr. cocoa powder 5 ml water Chocolate sponge cake 150 gr. egg whites 30 gr. almond powder 30 gr. cocoa powder 35 gr. sugar 10 gr. flour Blood orange foam 300 ml blood orange juice 35 ml soda water 6 gr. sheet gelatin Yuzu cream 60 ml milk 75 ml lemon juice 15 ml yuzu juice 35 gr. egg yolk 40 gr. sugar 250 gr. white chocolate 40 gr. butter, unsalted Method Citrusring Bring the Crème Caramel to the boil with the blood orange juice and the lime peel, pass through a fine sieve and divide among the circular moulds. Leave to set in the refrigerator and place in the freezer until the rings have frozen completely. Black jelly Reduce the whipping cream with the sugar and water to a third and then add the cocoa powder and the soaked gelatin. Leave to cool to 30 °C and then use to gel the frozen rings. Airbrush the rings with gold, copper and bronze spray and leave to thaw in the refrigerator. Chocolate crumble Mix all the ingredients together and rub it between your fingers to make a crumble. Bake in a convection oven at 140 °C for 20'. Chocolat sponge cake Mix all the ingredients in the blender and rub through a fine sieve. Transfer to a siphon and aerate with two gas cartridges. Pipe the mixture into a cardboard coffee cup until it is 1/3 full. Cook in the microwave oven at 800 watt for 40". Leave it to cool in the cup, then remove it and tear into small pieces. Blood orange foam Heat 50 grams of the juice and dissolve the soaked gelatin in it. Add the remainder of the juice and the soda water. Transfer to a siphon and aerate with one gas cartridge. Leave in the refrigerator overnight and shake well to create a nice foam. Yuzu cream Mix the egg yolk together with the sugar. Bring the milk, lemon juice and yuzu to the boil. Add to the egg mixture and cook at a low temperature until it begins to bind. Add the white chocolate and finally the cold butter. Transfer to a piping bag and leave to cool to form a lovely cream. Source: https://www.debic.com
Ingredients Mascarpone mousse 500 ml Debic Tiramisù 20 gr. honey Raspberry parfait 500 ml Debic Parfait 150 gr. raspberry purée Beetroot reduction 300 ml beetroot juice 75 gr. granulated sugar Beetroot meringue 200 ml beetroot juice 30 gr. granulated sugar 30 gr. icing sugar 30 gr. powdered egg white Honey crisp 20 gr. crystallised honey (Crumiel) Vanilla curds 100 ml Debic Cream 35% with sugar 1 x bourbon vanilla pods 300 gr. Greek yoghurt Garnish 10 gr. freeze-dried yoghurt 3 gr. atsina Cress Method Mascarpone mousse Whip the Tiramisù in a planet mixer until light and airy and add the honey. Pipe into half-sphere moulds using a piping bag and leave to set in the refrigerator. Put in the freezer, and spray with white chocolate and cacao butter if desired. Raspberry parfait Whip the parfait in the planet mixer until light and airy and add the raspberry purée. Pipe the mixture into silicone mats and put in the freezer. Leave the yoghurt to drain overnight through a round sieve lined with a cloth into a bowl. Mix the resulting curds with the slightly whipped cream and flavour with the pulp from the vanilla pod. Store in a piping bag with a smooth nozzle. Meringue Mix the beetroot juice with the powdered egg white and leave to rest in the refrigerator overnight. Beat in a planet mixer until light and airy and gradually add both types of sugar. Transfer to a piping bag with a smooth nozzle and pipe the egg white mixture. Leave to dry for 6 hours at 65 °C. Keep in a well-sealed tin with silica beads. Honey crisp Place a round mould on top of a silicone mat and sprinkle the Crumiel in the bottom. Put in a 160 °C oven for 6 minutes. Leave to harden, gently loosen from the mat and store in a well-sealed container with silica beads. Beetroot reduction Boil the beetroot juice with the sugar to form a treacly mass. Decor Place the mascarpone mousse and raspberry parfait on the plate and finish with the meringue, crunchy yoghurt, honey crisp, beetroot reduction and Atsina Cress. Source: https://www.debic.com
Ingredients 1000 ml Debic Tiramisù 150 gr. White chocolate 150 gr. Milk chocolate 150 gr. Dark chocolate Chocolate Genoise Method Beat the tiramisù for 3' and divide into 3 containers. Melt the chocolates separately and mix each one with a third of the beaten tiramisù. Assemble the dessert by alternating a layer of Genoise with a layer of tiramisù of each flavour: first white chocolate, then milk chocolate and finally dark chocolate. Leave in the refrigerator for 2 hours. Remove from the mould. Decorate with plain tiramisù or a little cacao powder. Source: https://www.debic.com
Ingredients Japanese roll cake (1 sheet of 40 x 60 cm) 90 gr. Milk -1- 70 gr. Debic Dairy Butter Constant 140 gr. Flour 240 gr. Egg yolk 80 gr. Eggs 120 gr. Milk -2- 180 gr. Egg whites 125 gr. Sugar Water-soluble yellow colouring Lemon jam 500 gr. Lemon purée 4 gr. Pectin 50 gr. Sugar -1- 300 gr. Sugar -2- Lemon crémeux 100 gr. Lemon juice Lemon zest 300 gr. Icing sugar 70 gr. Eggs 120 gr. Egg yolk 60 gr. White chocolate 300 gr. Debic Cream Lemon whipped cream 250 gr. Debic Prima Blanca Lemon zest 20 gr. Sugar Sushi made of rice pudding and fresh fruit 1 Fresh pineapple 1 Mango 300 gr. Rice pudding Finish 100 g Red berries Japanese roll Mix the milk (1) and the Debic Butter and bring to the boil. Remove from the heat and add the flour. Let it dry slowly over a low heat. Gradually mix in the egg yolks and eggs. Add the milk (2) last. Beat the egg whites with the sugar until stiff. Add the first mixture to the whipped egg whites and spread over a baking sheet. Bake at 180 °C for 20'. Method Lemon jam Heat the lemon purée to 60 °C and add the pectin, mixed with the sugar (1). Bring to the boil and add the sugar (2). Heat to 103 °C. Set aside. Lemon crémeux Bring the lemon juice to the boil, along with the zest and the icing sugar. Beat the eggs and egg yolks with a food processor. Prepare a crémeux by pouring the boiling juice over the beaten eggs and cooking until the temperature reaches 85 °C. Cool down to 50 °C and add the finely chopped white chocolate. Then add the Debic Crème butter and mix until it forms a smooth and shiny emulsion. Store in the refrigerator. Lemon whipped cream Whip the Debic Prima Blanca with the lemon zest and sugar. Sushi made of rice pudding and fresh fruit Slice the pineapple finely. Place the rice pudding on top. Add mango sticks. Roll the pineapple slices up into small rolls. Leave to set in the freezer and then cut into sushi pieces. Assembly Spread the sponge cake with the lemon jam followed by the lemon crémeux. Cut into strips 4 cm thick. Roll the strips around a circular mould or ring, 6 cm in diameter, so that you end up with a diameter of 30 cm. Top with a few tufts of lemon whipped cream. Source: https://www.debic.com