Ingredients Puff pastry 2850 gr. Flour 350 gr. Debic Dairy Butter Constant 60 gr. Salt 1140 ml Water Coarse granulated sugar 2250 gr. Debic Top Tourage Gold Vanilla custard 10000 ml Milk 2 Vanilla pods 2000 gr. Sugar 500 gr. Potato starch 500 gr. Custard powder 10 Eggs Method Puff pastry Mix all the ingredients and knead briefly. Leave in the refrigerator to rest for 4 hours. Leave the Debic Top Tourage to come to room temperature and incorporate into the dough. Fold: 2 x 4. Leave the dough to rest in the refrigerator overnight. Roll out the pastry to 1.5 mm. Wrap the dough around a corn mould so that it overlaps. Glaze with water and press the corns in coarse granulated sugar. Please note! Do not coat the underneath of the cone in sugar. Leave the corns to rest before baking them at 230 °C for 25'. Vanilla custard Bring the milk, split vanilla pods and sugar to the boil. Add the potato starch and custard powder, stirring continuously. Leave to simmer briefly. Finally, mix in the eggs. Source: https://www.debic.com
Ingredients Piccata 1500 gr. Veal piccata Hollandaise stracciatella 200 gr. Egg yolks 500 gr. Butter 100 ml Debic Culinaire Original 100 ml White wine 20 ml Lemon juice 65 gr. Black olives 5 gr. Salt Mediterranean vegetable pasta 500 gr. Pasta 400 gr. Red peppers 400 gr. Yellow peppers 500 gr. Courgettes 50 ml Debic Roast & Fry Method Piccata Grill the piccata until pink. Season on both sides and cut into slices. Hollandaise stracciatella Reduce the Debic Culinaire Original and the white wine by half. Add the egg yolks and heat gently. Emulsify with some butter and add the lemon juice and minced olives. Season to taste. Mediterranean vegetable pasta Grill the peppers on the outside and leave to cool in a plastic bag. Remove the skin from the peppers and cut into the desired shape. Cook the pasta al dente in salted water. Cut the courgettes into the desired shape. Assembly Arrange the pasta on the plate with the grilled piccata and top with the sauce. Source: https://www.debic.com
Ingredients Japanese roll 90 ml Milk 1 70 gr. Debic Dairy Butter Constant 140 gr. Flour 240 gr. Egg yolk 80 gr. Eggs 120 ml Milk 2 180 gr. Egg whites 125 gr. Sugar Water-soluble yellow colouring Exotic fruit jam 500 gr. Exotic fruit purée 1 Stalk lemon grass 4 gr. Pectin Vanilla cream 1000 ml Debic Stand & Overrun 80 gr. Sugar 2 Vanilla pods Method Japanese roll Boil the milk (1) and the Debic Butter. 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 on a baking sheet. Bake at 180 °C for 20'. Exotic fruit jam Heat the exotic fruit purée to 60 °C together with the lemon grass. Add the pectin, mixed with the sugar (1). Bring to the boil and add the sugar (2). Heat to 103 °C. Pass through a fine sieve and remove the lemon grass. Put to one side. Vanilla cream Whip the Debic Stand & Overrun with the sugar and vanilla pulp. Assembly Spread the exotic fruit jam, followed by the vanilla cream, onto the sponge cake. Roll the sponge and leave to set in the freezer. Cut into the desired shape. Garnish with vanilla cream, using a St. Honoré piping nozzle. Decorate as you wish. Source: https://www.debic.com
Ingredients Exotic mousse 14 gr. Powdered gelatin 100 gr. Water 300 gr. Passion fruit purée 100 gr. Banana purée 100 gr. Mango purée 850 gr. Debic Végétop, sweetened Stewed pineapple 75 gr. Debic Cream 1 Pineapple 1 Vanilla pod 100 gr. Cane sugar 50 gr. Rum, Saint James 54° Chocolate sponge 240 gr. Egg yolk 200 gr. Sugar 1 250 gr. Egg whites 40 gr. Sugar 2 50 gr. cacao powder 40 gr. Potato starch 60 gr. Flour 100 gr. Debic Cream Assembly Coating jelly Caramel Sponge roulade Exotic fruit Method Exotic mousse Mix the powdered gelatin with the water and soak for 30'. Mix the fruit purées. Melt the gelatin mixture and mix this with some of the fruit purées. Then mix this in well with the rest of the fruit purées. Fold this into the whipped sweetened Debic Végétop. Stewed pineapple Heat the Debic Butter Crème and stew the pieces of fresh pineapple and split vanilla pod. Sprinkle with cane sugar and caramelise slightly. Add the rum and reduce until the alcohol has evaporated. Chocolate sponge Beat the egg yolks with the sugar (1) until foamy. Then beat the egg whites and sugar (2) until you have a snow. Sift the cacao powder, potato starch and flour. Carefully fold in all the ingredients. Finally, mix in the Debic Butter Crème. Spread onto baking trays and bake at 200 °C for 12'. Assembly Line stainless steel rings with plastic sheets. Put a layer of chocolate sponge in the bottom and cover with the stewed pineapples. Pour half of the exotic mousse on top. Add a second layer of chocolate sponge and fill the ring mould with the rest of the mousse. Smooth over and leave to set in the freezer. Source: https://www.debic.com
Ingredients 900 gr. Eggs 550 gr. Sugar 100 gr. Glucose 470 gr. Flour 85 gr. Corn starch 100 ml Full-fat milk 200 gr. Debic Dairy Butter Constant 3000 ml Debic Prima Blanca 240 gr. Sugar Method Beat the eggs with the sugar and warm glucose, 50 °C, on the second speed until a ribbon forms. Add the sifted flour and starch to the mixture and fold in. Melt the Debic Butter in the warm milk, 50 °C, and add to the mixture. Pour the mixture into baking rings and bake at 170 °C for about 50'. Assembly Whip the Debic Prima Blanca with 80 grams of sugar per litre on the second speed until the desired structure has been achieved. Assemble the Prima Fresa starting with a layer of Duchesse sponge at the bottom, followed by whipped Debic Prima Blanca and topped with fresh strawberries. Source: https://www.debic.com
Ingredients Rice Mousse 500 ml Full-fat milk 1 Vanilla pod 16 g Gelatin sheets 750 gr. Debic Rice Cream 500 gr. White chocolate 750 ml Debic Duo Compote of strawberries, cranberries and beetroot 350 gr. Strawberries 100 gr. Red beetroot 200 gr. Cranberry purée 9 g Gelatin sheets Vanilla jelly 150 ml Water 100 gr. Coating jelly 500 gr. Clear jelly 1 Vanilla pod Assembly and finish 2 Sponge cake sheets 60 x 40 cm Method Rice mousse Soak the gelatin sheets in cold water. Boil the milk with the vanilla pod and pour onto the Debic Cream Rice. Stir well until smooth and add the soaked gelatin. Mix with the melted white chocolate. Leave until the mixture has cooled sufficiently and then fold in the whipped Debic Duo. Compote of strawberries, cranberries and beetroot Soak the gelatin sheets in cold water. Chop the strawberries and beetroot into small pieces. Heat, while covered, in a microwave for 3'. Mix in the soaked gelatin and then add the cranberry purée. Pour into a 14 cm Flexipan and put in the freezer. Vanilla jelly Boil the water with the coating jelly. Add the clear jelly and mix well. Add the pulp from the vanilla pod. Assembly To assemble this dessert, you need to work from the bottom up. Place circular moulds on an embossed sheet and put the rice mousse in the bottom. Place a layer of the infused sponge on top. Fill the moulds until they are two-thirds full with the rice mousse. Finally, add a layer of the frozen red fruit and another layer of sponge. Put in the freezer. 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/
Ingredient 1 box Barilla® Oven Ready Lasagne For the bolognese sauce: ¼ cup extra virgin olive oil 2 stalks celery, chopped 1 medium carrot, chopped 1 small onion, chopped ¾ pound ground beef ½ pound ground pork ½ cup dry white wine 3 cups water ⅓ cup tomato paste salt to taste freshly ground black pepper to taste For the bechamel sauce: 4 tablespoon butter 4 tablespoons flour 4 cups milk salt to taste freshly ground black pepper to taste 1 cup, Parmigiano cheese, grated Method Bolognese sauce Process onions, celery and carrots in a food processor until finely minced. Heatoil in a large skillet. Add minced vegetables and sauté over medium high heat for 20 minutes. Add ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and sauté until wine is reduced. Cover meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-1/2 hours or until meat is tender and sauce is thick. Bechamel sauce Melt butter in a 4-quart pot. In a separate saucepan, heat milk. Add flour to melted butter. Cook 3 minutes, stirring with a wooden spoon. Add hot milk gradually to flour and butter, beating mixture with a whisk until thickened. Assemble lasagne Preheat oven to 180 °C. Assemble lasagne in a 13x9 inch baking pan. Spread ½ cup béchamel sauce on the bottom of pan. Top with ¼ cup of the meat sauce. Assemble 5 layers each with 3 sheets Barilla® Oven Ready Lasagne, béchamel sauce, meat sauce and grated cheese. Bake uncovered for 25' or until heated throughout. Let stand 10' before cutting. Source: https://www.barilla.com