Recipes

INGREDIENTS 50 g caster sugar 35 g egg whites 35 g butter 30 g almond flour 25 g flour 20 g raisins, softened To decorate White or dark chocolate as desired Decorating sugars as desired PREPARATION Melt the butter in a saucepan, add sugar, the flour through a sieve, incorporate the egg whites until stiff [...]

INGREDIENTS 150 g Philadelphia cheese (or any other spreadable cheese) 20 g soft butter 150 g of smoked salmon Chives as desired Salt and pepper as desired PREPARATION Cut the salmon into strips and cover the mould cavity. In a bowl mix the cheese with butter and chives. Season with salt and pepper; transfer the [...]

INGREDIENTS 90 g flour 1 egg 1 egg yolk 100 ml milk 100 ml olive oil 45 g Parmesan cheese 8 g unsweetened baking powder ½ teaspoon of paprika salt and pepper as desired PREPARATION Mix milk and oil with the eggs and whip with a hand whisk. Add flour, parmesan cheese, paprika, baking powder [...]

INGREDIENTS 90 g flour 90 g softened butter 90 g caster sugar 2 eggs 35 g milk ½ teaspoon baking powder ½ vanilla pod 1 teaspoon instant coffee Decoration: Neutral gelatin or apricot jelly as desired Silikomart Candy sugars as desired PREPARATION With the help of electric whisks whip butter, sugar, vanilla and the instant [...]

INGREDIENTS 100 g soft butter 100 g of sugar 100 g self raising flour 100 g egg Grated zest of 2 untreated oranges Decoration: 100 g dark chocolate Chocolate flakes as desired PREPARATION With the electric whisk, mix the butter with the sugar and grated orange peel until the mixture is fluffy and clear. Add [...]

INGREDIENTS 110 g sugar 65 g butter 50 ml milk 40 g dark chocolate 60 g flour 20 g self-raising flour 2 eggs Decoration: Dark chocolate as desired PREPARATION Break the chocolate and place it in a saucepan with the sugar, milk and butter. Melt it all without bringing to boil and then let it [...]

INGREDIENTS 150 ml whipped cream 2 egg yolks 30 g extra-fine granulated sugar 2 tablespoons mint syrup For the finishing Dark chocolate as desired PREPARATION Whisk the yolks with electric whisks together with the sugar in a bowl in a bainmarie, until the mixture will be foamy and clear. Remove from heat and add syrup [...]

INGREDIENTS 30 g espresso coffee 20 g instant coffee 64 g custard cream 146 g Italian meringue 240 g fresh cream For the decoration: Dark or hazelnut chocolate PREPARATION Dissolve the instant coffee in the boiling hot espresso coffee, add it to the custard cream and the Italian meringue, finally incorporate the whipped cream. Pour [...]

INGREDIENTS 120 g milk 260 g dark chocolate 100 g yolks 160 g butter For the decoration: Dark chocolate PREPARATION Grate the dark chocolate and place in a pan. Add the milk, the yolks-one at a time and finally the butter. Pour the mixture into the moulds, insert the stick, smooth and place in the [...]

INGREDIENTS ■ 260 g Italian meringue ■ 140 g raspberry or strawberry pulp ■ 120 g fresh cream PREPARATION Make the Italian meringue and add the previously filtered raspberry pulp. Whip the cream till firm and incorporate carefully into the mixture. Pour into the moulds, insert the stick, smooth and place in the freezer for [...]

Ingredients 100 g dark chocolate 3/4 dl cream 2 teaspoons erythritol 1 teaspoon butter cocoa Preparation Melt the chocolate and butter together by using the bain-marie technique. Boil up the cream and pour it over the melted chocolate. Add the erythritol and a taste of your choice (you can use cappuccino powder, coffee, coconut, liqueur, [...]

INGREDIENTS 200 g 50-70% dark chocolate 2-3 tablespoons of erythritol 2 cups puffed rice PREPARATION Melt the chocolate and add the erythritol; melt it together with the chocolate. Mix in the puffed rice and pour it into the cavities of the Tablette mould.

INGREDIENTS 100 g dark chocolate 30 g chocolate mocha beans ¾ dl cream 2 tea spoons erythritol 1 tea spoon butter almonds in small pieces cocoa PREPARATION Melt the chocolate, butter and the mocha beans. Boil up the cream and pour it over the melted chocolate. Add the erythritol and the almonds. Pour into the [...]