Recipes

Ingredients: For 1 Easypop mould: 100 g dark chocolate 10 g puffed rice 60 g white chocolate Melt the dark chocolate and portion evenly within the moulds where sticks are already affixed. Let it cool. Chop up the puffed rice into big lumps and add to the melted white chocolate. Mix thoroughly. Pour the white [...]

Ingredients: For 1 Easypop mould: 120 g of milk chocolate 20 g of cream 60 g of white chocolate Melt the chocolate in a bowl with milk. Spread the melted chocolate into the molds, using a spoon and covering the edges well. Leave to cool for 5 minutes in the refrigerator. Heat the cream, cut [...]

Ingredients: For 1 Easypop mould: 200 g of sugar 50 g of fresh cream 20 g of honey Put in a high-sided pan all ingredients and simmer over low heat. Make a drop of caramel falling down in a bowl with cold water: if the mixture hardens immediately, it is then ready. Remove from heat, [...]

Ingredients: For 1 Easypop mould: 100 g of flour 50 g of butter 25 g icing sugar 1 egg yolk a pinch of yeast a teaspoon of milk for kneading if required In a bowl, pour in the flour, add the butter and work it well. Add the icing sugar, baking powder, egg yolk, and [...]

Ingredients: 150 g apricots (or other fruit: strawberries, peaches) 100 g sugar 80 g water 10 g of gelatine (5 sheets) 1 tablespoon of lemon juice Blend fruit together with the lemon, sugar and water. Pour the puree through a strainer to filter out the seeds and skins. Soak the gelatine sheets in cold water. [...]

Ingredients: 100 g whipping cream 150 g of yogurt with fruit (blueberries, berries, strawberries, peaches) 20 g of honey 6 g of gelatine (3 sheets) Soak the gelatine sheets in cold water. Melt the honey and cream in a saucepan. Add the well wrung-out gelatine to the mixture and stir well. Add the yogurt and [...]

INGREDIENTS 500 g fresh whole milk 75 g butter 100 g 70% dark chocolate 225 g caster sugar 125 g eggs (whole) 40 g egg yolk 85 g our 8 g unsweetened cocoa powder 20 ml Jamaican rum 70° 0.1 g nutmeg For the Chantilly cream 250 g whipped cream 100 g custard 3 g [...]

INGREDIENTS 250 g butter 250 g caster sugar 150 g egg yolk 150 g our 100 g potato starch 5 g yeast 20 g lemon zest 50 g lemon juice 1 g bourbon vanilla beans For the decoration: 200 g icing sugar in assorted colors For the icing sugar: 200 g caster sugar 30 g [...]

INGREDIENTS For the lime mousse 400 g cream 300 g crème pâtissière 5 g sh glue in sheets 15 g lime rind 10 g 70° maraschino To finish: 200 g sponge 50 g neutral jelly For the maraschino marinade 60 g water 60 g sugar syrup 15 g 70° maraschino For the peach gelée 100 [...]

INGREDIENTS For the mousse 500 g cream 500 g ricotta passed through a sieve 350 g peach purée 10 g jelly sheets 40 g ground amaretti For the liquid cocoa heart 140 g water 160 g glucose syrup 60 g cream 60 g unsweetened cocoa For the decoration 50 g peaches Almonds with their skin [...]

Ingredients: 100 g of ricotta cheese 80 g of sugar 1 egg 100 g of milk 6 g gelatine sheets (3 x 2 g) optional lemon peel vanilla pod or ground cinnamon to flavour In a bowl, with a small whisk or spoon, blend the ricotta cheese with 50 g sugar until smooth and creamy. [...]

Ingredients 500 g butter 250 g icing sugar 250 g castor sugar 400 g whole eggs 250 g “00” flour 100 g small strawberries 250 g potato starch 100 g strawberry purée 100 g egg whites 10 g chemical yeast 2 g vanilla pod For the icing 200 g icing sugar 25 g egg whites [...]

Ingredients For the blancmange 200 g ricotta cheese 100 g fat-free yoghurt 200 g Philadelphia cheese 8 g fish glue in sheets 6 g vanilla pod 400 g whipped cream 200 g mascarpone cheese 130 g caster sugar To finish 400 g marzipan various food colourings as needed Preparation Mix the three cheeses, vanilla pod, [...]

For the lemon chantilly cream 400 g cream 300 g custard cream 5 g fish glue in sheets 15 g lemon rind 10 g limoncello10 To finish 200 g sponge 50 g patisserie neutral jelly For the limoncello soaking liqueur 60 g water 60 g sugar syrup 15 g limoncello For the mango gelée 100 [...]

INGREDIENTS For the Italian meringue (basic recipe) 400 g caster sugar 100 g water 250 g egg whites 100 g caster sugar For the raspberry semifreddo 450 g whipped cream 300 g italian meringue 250 g raspberry purée 5 g fish glue in sheets Amaretto sponge 250 g whole eggs 130 g caster sugar 85 [...]

For the ice-cream: Milk 130g Cream 50g Sugar 50g Water 20g For the decoration: Dark chocolate Chopped hazelnuts Preparation Boil the milk with the sugar and water, let it cool down and add the lightly whipped cream, pour into the moulds, smooth and place in the freezer for about 8-10 hours. Take out of the [...]

Ingredients 500 g orange juice 5 g orange rind orange essential oil 300 g caster sugar 100 g glucose syrup 10 g pectin 5 g agar agar 10 g lemon juice Preparation Mix the pectin, agar agar and the sugar; sprinkle these powders on the orange juice and add the glucose syrup, orange rind and [...]

Ingredients 1,200 g whole milk 300 g cream 50 g corn starch 50 g rice starch 40 g unsweetened cocoa 250 g castor sugar 2.5 g vanilla pod Preparation Place the vanilla pod in a litre of milk. In a separate container mix the cream with the rice starch, corn starch, cocoa, sugar and 200 [...]