Norohy
Raspberry and manuka sandwich cookie
15 Sandwich cookies filled with the goodness of oats, nibs and manuka honey. For the cookies Ingredients 120g butter 105g raw sugar 55g eggs 27g deZaan terra rossa cocoa powder 45g cake flour 80g all purpose flour 8g tapioca starch 3g corn starch 2g... more »
Sosa Pro Pannacotta
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Pro Pannacotta. Equipment: Scales Induction Saucepan Whisk Micro scales Jug Moulds/rings Knife Small chopping board Ingredients: 1g Sosa Pro Pannacotta 300g Double cream... more »
Vanilla and sea salt ganache chocolates
The dulce de leche dairy notes of the 41% Eclipse du Soleil pairs with the vanilla and sea salt for a luxurious bite of chocolate that’s whimsically sweet with a hint of sour cream. Ingredients 225g 35% cream60g Sosa glucose15g Sosa... more »
Blackcurrant and vanilla mille feuille
Try our delicious valentines themed Mille-feuille. The puff pastry hearts are light and airy, acting as the perfect accompaniment to the rich white chocolate pastry cream. It's the ideal way to finish your romantic celebration! Puff Pastry... more »
Christmas domes
Looking for the perfect festive dessert? Try these wonderful Christmas domes. The combination of mulled wine and cranberry mousse is offset perfectly by the crunchy lemon biscuit. Mulled wine jelly Ingredients 250g Red wine50g Sugar4 Cloves2 Cinnamon... more »
Vanilla salted caramels
These delicious salted caramel chocolates are totally decadent. Flavoured with a touch of vanilla and the right hit of salt, the caramel has a beautiful smooth consistency and melts on the tongue once the chocolate dissolves. Prep time: 5 minutes |... more »
Vanilla St Norohy Dessert
For those with a sweet tooth the St Norohy Dessert is a dream come true. Sweet pastry, creamy vanilla and blond caramel combine to delight with every mouthful. Inverted puff pastry Ingredients 350g butter 84% 125g All-purpose flour 295g... more »
Vanilla roulade
This vanilla roulade uses delicate flavours and intricate chocolate work to take this classic dessert from standard to showstopping! Makes 9 | Serves 6 Viennese biscuit Ingredients 235g egg yolks 625g eggs 490g Sugar 390g egg whites 160g Sugar 315g... more »
Praliné & vanilla custard tart
This recipe uses delicious layers of different textures to bring new flavours to an old favourite. Sweet pastry with slivered almonds Ingredients 350g butter 300g confectioner's sugar 240g egg yolks 1 egg 25g Sosa invert sugar 770g pastry... more »
Layered chocolate tarts
This dessert is perfect to truly experience Norohy vanilla and it's flavour profile. With each element of the recipe featuring vanilla at it's core allowing you to experience the vanilla in array of applications in a single bite. An original recipe by... more »
Vanilla marshmallow & hazelnut gianduja spirals
The light and fluffy vanilla marshmallow and rich hazelnut Gianduja combine to make this combination of textures a truly delightful dessert. Vanilla bean marshmallow Ingredients 45g Gelatin powder - 220 bloom 95g water 570g sugar 190g water 175g... more »
Valencian almond praliné & vanilla snack bar
The combination of soft vanilla praline and the sweet and crunchy almonds make this the perfect on the go snack. Makes 34 - 17cm bars Whipped vanilla bean almond praliné Ingredients 2100g 60% Almond praliné 750g milk chocolate 40%... more »