Sweet
Tropezian style brioche with Massenez kirsch & griottines
Brioche is traditionally from french origins and is a cross between a pastry and a bread. This dish is a beautiful combination of brioche and ganache, made with white chocolate, cream and flavoured with kirsch and gives a rich flavour. The deep red... more
Lemon cake with Saint James Rhum
Lemon cake is traditionally served with tea as an afternoon treat. But, we love the twist by adding rhum, its fresh, zesty and as light as a feather. Ingredients Finely grated zest of 1 lemon 150g eggs 3g salt 175g caster sugar 75g double cream 140g... more
Saint James Rhum babas
The rhum baba is a classic french dessert consisting of an individual yeast cake that is soaked in a syrup of rhum, sugar and water. Serve with chantilly cream or ice cream and candied or fresh fruit. This dessert is soft, indulgent and full of... more
Vanilla, chocolate and Camus Cognac Charlotte
Charlotte cake is one of the classic cakes in the french patisserie. It is a relatively simple cake made of layers of sponge fingers, cream and mousse. Here we have added cognac into the recipe and decorated with chocolate shavings, redcurrants and... more
Strawberry basil tart
This eye-catching dessert uses the pink and white rosette from our new Dobla range. Strawberry basil compote Ingredients 300g Leonce Blanc strawberry puree 100g caster sugar 13g gelatine 52g water 130g frozen strawberry IQF 8g basil leaf ... more
Halloween pumpkin cupcake
Nothing says Halloween like these delicious pumpkin cupcakes. Decorate with the chocolate bat for a truly spooktacular experience! Pumpkin biscuit Ingredients 106g caster sugar 4g salt 70g whole egg 68g mayonnaise 5g cinnamon 2g five spice herbs 4g... more
Soya polar
10 This cute polar bear makes us think of winter and snow which in turn represents Christmas. Soya bean panna cotta Ingredients 500g soya bean milk 100g whipping cream 60g gelatin mass 60g sugar Equipment 7cm diameter ring mould Method Boil... more
Blackberry crumble
120 20 300 The traditional French method of pate de fruit, is that the flavour of the fruit is concentrated, very similar to making a jam, with sugar and pectin, before setting and dusting with sugar. In this recipe we have used this method, but to make... more
Like a kid in a candy store
Invite your customers on a trip down memory lane with these retro sweets inspired gelato recipes. Brilliant as a quirky dessert on restaurant menus and equally fabulous as a takeaway treat, encourage your customers to unleash their inner child and enjoy... more
Christmas fruit trifle
Trifle is a nostalgic pudding and firm festive favourite, so this gelato version is sure to be a big hit this Yuletide. You can display it in a pan to serve in tubs and cones or pimp it up to create beautiful, individual trifle sundaes. Ingredients 6000g... more
Dead good
Ghoulish goings on Make sure your customers don’t lose their heads celebrating the ‘Day of the Dead’ (November 1st) with this wicked creation... Sugar Skull Ingredients 600g white base (recipe below) Skull mould – available online... more
Christmas chocolate delice
Chocolate delice is perfect for special occasions. Why not try this Christmas version with all the flavours we associate with and love at this time of year. Pastry Ingredients 1000g plain flour 400g unsalted butter diced (room temperature) 450g caster sugar... more