Recipes

Suppli al Telefono recipe

Indulge in the comforting bite of Italy's rich gastronomic heritage with these irresistible treats. A crispy, golden shell reveals melting mozzarella encased in a soft and flavourful risotto, warmed to perfection. Serve as a delicious snack or as a side dish.

Vanilla bean, Amarena cherry and pistachio gelato

A fruity celebration of bold flavour - this silky smooth vanilla bean gelato is swirled with sweet-tart Amarena cherries and finished with an irresistible crunch of pistachios. A combination that's as indulgent as it is refreshing.

Wild strawberry and almond gelato

Sweet and fragrant wild strawberries are rippled into this creamy and subtly nutty almond gelato. The delicious blend is simple but absolutely irresistible.

Coffee flavoured ice cream

Raspberry and cocoa heart

Take in the perfection of buttery crisp pastry partnered with a rich and creamy crimson red mousseline elevated with a raspberry cocoa cremeux insert.

The spirit of Christmas

As every great chef, chocolatier and baker knows, liqueurs aren’t the sole reserve of the drinks cabinet.  They can also be used to amplify the flavours of a vast array of sweet and savoury dishes and treats, making it taste, smell and, in some cases, cook better.  A shot of the strong stuff can enhance everything from meats and fish to fruits and vegetables and spirits and chocolate are simply a match made in heaven!  Grandes designs For chocolatiers, chefs, mixologists and bakers looking to get into the ‘spirit’ of culinary creativity, look no further than Grandes Distilleries Peureux. Established in 1864, the premium French craft spirit and liqueur distillery also specialises in griottines and owns a 200-hectare wild cherry orchard dedicated to growing fruit with just the right texture and flavour to create its stunning liqueurs. The range includes: • Amaretto 60% - Combining the scent of bitter almonds with vanilla and caramel notes • Massenez Kirsch 48% - a colourless cherry eau de vie produced by the distillation of fermented cherries  • Marc de Champagne 60% - a colourless brandy popular as a filling for chocolate truffles • Saint James Rhum 54% - great in cocktails, desserts, ice creams and sauces • Poire William 45% - a colourless fruit brandy, produced by distillation of fermented William pears • Camus Ile de Re Cognac 50% - aged in oak barrels for two years • Dom Pacello Royal 60% - (orange concentrate) – a refined orange liqueur A plethora of pouring ideas Use your liqueurs to: • Flavour sauces, for example, gravadlax served with a sauce made from whipped cream, horseradish and kirsch • Make tipsy fruit, such as brandied figs or pears poached in Poire William • Brine your turkey  • Flambe meats and fruits, for example, cherries flambeed in kirsch • Create delicious calissons (French candies made with marzipan and candied fruit). Try candied orange soaked in Dom Parcello • Create delicious jams and chutneys • Use as a marinade • Use as a glaze for meats and cakes • Add to compound butters, for example, cognac butter to elevate beef tenderloin • Add fruit flavoured liqueurs to fruit salads for a grown-up treat • Use instead of extracts to flavour baked goods, for example, replace almond extract with Amaretto • Add rum and/or cognac to your dried fruits for a brilliantly boozy Christmas cake     

Mushroom Arancini

45 15 24 Indulge in these satisfying mushroom Arancini. Crisp on the outside, gooey on the inside and oozing with mouth-watering mozzarella. Made with Gallo's mushroom risotto rice for extra delicious flavour and soft texture, these Arancini balls are so tasty it'll be hard to stop at one!    Ingredients 1kg Gallo mushroom risotto rice  3 tbsp olive oil 250g Parmesan (or hard cheese alternative)  2.5L water (as per cooking instructions) 400g hard mozzarella (cut into cubes)  6 eggs 100g flour 250g breadcrumbs Method Add oil into a heated shallow pan. Add rice and cook off for 2/3 mins until slightly toasted.  Add water, 500ml at a time until fully absorbed. Add grated parmesan and cool down. Once cooled, separate into 24 portions. Whisk the eggs in a bowl. Individually roll each portion of rice into a ball and encase 1 mozzarella cube inside of each ball. Set aside all rice balls and refrigerate for a minimum of 2hrs. Individually coat each Arancini ball into flour, egg and then breadcrumbs. Deep fat fry at 170°C until golden brown and centre is melted. Serve with a tomato, pesto or truffle sauce to your taste. Enjoy!

Vegan mint choc chip gelato

It's a classic we all know and love but recreated with wholesome plant-based ingredients so vegan clientele needn't miss out. Embrace this dairy-free delight without skimping on texture or flavour - fresh mint blends with a dark chocolate crunch for an irresistible and nostalgic combination that'll have customers, vegan and not, coming back for more!   Vegan white base Ingredients 697g plant-based milk (ie. rice milk) 50g vegetable oil 20g coconut oil 75g Sucranna granulated sugar 18g dextrose 64g Glucodry 385 spray dried glucose 60g Sosa trehalose 5g pea protein 6g Sosa inulin, cold 5g Rubicone neutro 5 AU base, stabiliser Makes a total 1000g vegan white base MethodHeat all the ingredients to 65°C (do not go above 65°C), then cool immediately. Once cooled, the base is ready to use.  Assembly Ingredients 5000g vegan white base 200g Irca green mint paste 400g Belcolade bakestable dark chocolate drops Irca Joycouverture dark chocolate coating, as desired Method Warm up the Joycouverture dark chocolate, no higher than 30°C, until it has melted. Blend the mint paste into the vegan white base.  On extraction, ripple in the dark chocolate drops and the melted Joycouverture dark chocolate. 

Ginger sponge fingers & white chocolate sauce

This wonderfully warming and moist ginger sponge is iced with sweet vanilla white chocolate with a dash of marc de champagne.

Festive spiced rice pudding

Elevate this classic and comforting dessert with the exquisite allure of festive spice and Gallo's velvety rice. Top with cherry and kirsch compote to make this humble dessert the festive pièce de résistance.

Pumpkin-spiced hot cocoa

Embrace autumn's cosy vibes with this delicious pumpkin-spiced hot chocolate! Made using deZaan's hot chocolate cocoa, indulge in the flavours of the season with a blend of rich, creamy hot chocolate and the aromatic spices of pumpkin. This drink is like a warm hug for your taste buds! Serve with whipped cream and a cinnamon stick cookie for ultimate indulgence.

Forêt noire

Transform the timeless classic forêt noire into a contemporary masterpiece with a burst of vibrant cherry fruits paired with a rich baked ganache and layered in a crunchy chocolate pastry casing. This exquisite dessert embodies the perfect balance of fruity vibrancy and velvety indulgence - a luscious concoction - and the ideal way to re-introduce this must-have into your repertoire of sweet indulgences.