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Dessert Collection

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  • Panna Cotta

    Powder preparation for Panna Cotta dessert

    How to prepare: bring 600 ml of milk and 400 ml of fresh cream to a boil. Remove the pan from the fire and add 140 g (about 2 measuring spoons provided) of the power preparation, mixing carefully to obtain a smooth cream and avoid lumps. Place on a low flame and boil for 2 minutes. Pour the preparation into the candy molds and place in the refrigerator for 4-5 hours before serving.

     

     

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2199 plastic jar 1,2 Kg 2
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  • CATALAN CREAM (BURNT CREAM)

    PREPARATO IN POLVERE PER CREMA CATALANA | SENZA COTTURA

    Powder preparation without cooking. 

    How to prepare: Dissolve 200 g of the preparation (approx. 2,5 measuring spoons provided) in 500 ml of milk and 500 ml of fresh cream (at refrigerator temperature). For obtaining a more dense cream, increase the quantity of cream and reduce the milk. Mix with an electric whip until cream is homogeneous without lumps. Pour the cream into candy molds and put into refrigerator and let it cool for at least 30 minutes. Before serving, dust with cane sugar and flame with the special tool.

     

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2196 plastic jar 1,6 Kg 2
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  • Tiramisù cream

    Powder mix for preparing a delicate cream for Tiramisù.

    No cooking needs. Serving suggestions: Dissolve 200 g of the powder preparation (approx. 3 measuring spoons provided) in 1 litre of fresh cream (refrigerator temperature) avoiding lumps; whip with an electric whip at top speed for 2/3 minutes until you have a soft, dense cream. Line a pan or candy molds with a layer of ladyfingers or spongecake dampened with coffee and spread the cream over it. Dust the surface with cocoa. Place in the refrigerator and leave to cool for about 1 hour before serving.

     

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2197 plastic jar 1,2 Kg 2
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  • SEMIFREDDO, TORRONCINO FLAVOURED

    Powder preparation without cooking.

    Serving suggestions: pour into a recipient 500 g of the powder preparation (approx. 7,5 measuring spoons provided), adding, at discretion, 75 g of sweet toasted almond grains. Add 1 litre of milk or cream depending on the desired creaminess and blend with a whisk to avoid lumps. Mix with an electric whip at top speed for about 4 minutes, after, pour the preparation into single portion candy molds lined with plastic foil for food use. Cool in the freezer for about 4 hours and remove from the freezer 10 minutes before serving.

     

     

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2202 plastic jar 1,2 Kg 2
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  • Crème Caramel

    Ready mix for obtaining dessert Crème Caramel.

    Preparation tips: dissolve slowly 140 g of powder preparation (about 2 measuring spoons provided) in 1 litre of milk to obtain a cream without lumps, heat over a low fire, mixing, until it boils. Pour the preparation into the candy molds and place in the refrigerator for at least 2 hours before serving. Remove from molds and decorate with caramel before serving.

     

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2195 plastic jar 1,5 Kg 2
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  • SEMIFREDDO WITH WHITE CHOCOLATE

    Powder preparation, withouth cooking for semifreddo with white chocolate.

    Preparation tips: with a whip, dissolve 500 g of powder preparation (approx. 7,5 of measuring spoons provided) with 1 litre of milk or cream, depending on the desired creaminess. As desired, add 50 g of sweet toasted pistachio grains. Whip the preparation with an electric whip at top speed for 4 minutes until you have a soft, smooth cream. Pour the preparation into candy molds lined with plastic foil for food use and cool in the freezer for at least 4 hours. Remove from the freezer 10 minutes before serving.

     

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2201 plastic jar 1,5 Kg 2
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  • “SOFT HEART” COCOA AND CHOCOLATE TART

    Powdered mix for preparing, by oven, a tart with soft heart.

    Preparation tips: pour 500 g of powder preparation and 250 g of pasteurised eggs into a bowl, mix with an electric whip at medium speed for 2 minutes and distribute the obtained preparation, into 10 aluminium molds. Cook in a pre-heated oven (static, not ventilated) at 200-230°C for 6-8 minutes (or until the inside of the tart reaches 56°C). Leave until just warm and serve immediately.

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2200 plastic jar 1,0 Kg 2
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  • COCOA MOUSSE

    Instant powdered mix for preparing, without cooking, a cocoa mousse (chocolate flavour)

    Serving suggestions: dissolve 500 g of powder preparation (approx. 8,5 measuring spoons provided) in 1 litre of whole milk (or in 500 ml of whole milk and 500 ml of cream to get a creamier mixture), avoiding lumps, blend with an electric whip at top speed for about 4 minutes until you have a soft, smooth cream. Pour the preparation into single portion molds and cool in the refrigerator for at least 2 hours before serving.

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2198 plastic jar 1,0 Kg 2
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  • COCOA PUDDING

    Mix for preparing, through cooking, a cocoa pudding.

    Preparation tips: pour into a recipient about 68/70 g of powder preparation (approx. 1,5 measuring spoons provided) and 70/80 g of sugar, dissolve mixing gently in 1 litre of milk to avoid lumps. Bring to a boil mixing constantly and simmer it for about 3 minutes, after pour the preparation into candy molds, cool in the refrigerator for at least 2 hours before serving.

     

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT
    2194 plastic jar 900 g 2
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  • CUSTARD CREAM

    Powdered mix for preparing, without cooking, an instant custard cream.

    It can be frozen and cooked after preparation. Preparation tips: pour 400 g of powder mix in 1 litre of cold water (or 350 g of preparation in 1 litre of milk) and mix with a whisk or in a planetary mixer until cream is homogenous. Let it stand for a few minutes. Before using the cream work it quickly with a whisk until it is smooth and homogeneous. This cream is suitable for deep-freezing and cooking.

     

     

     

     

     

     

     

     

     

    CODE SIZE  NW  PCS/CRT 
    2219 plastic jar 1,0 Kg 2
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  • MIX FOR SWEET AND SAVOURY CRÈPES

     

    Powder mix for professional use in the preparation of sweet and savoury crèpes.

    Recommended preparation for savoury crèpes: dissolve 250 g of the powder mix in 300 g of water and add 5 g of salt. Pour about 50/60 g (a ladle-full) of the mixture in a crèpe griddle or in a preheated crèpe frying pan, greased lightly with oil, and cook for about 30 seconds on each side. They can be frozen.

    Recommended preparation for sweet crèpes: dissolve 250 g of the powder mix in 300 g of water, add 25 g of sugar and a packet of powder vanillin to taste. Pour about 50/60 g (a ladle-full) of the mixture in a crèpe griddle or in a preheated crèpe frying pan, greased lightly with oil, and cook for about 30 seconds on each side. They can be frozen.

    CODE SIZE  NW  PCS/CRT
    2218 plastic jar 1,0 Kg 2
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