CREAM - Saracino

HOME MADE ICE CREAM

Aug 2, 2021 | Desserts

Skill level: BEGINNERS

You will need:

800ml warm milk
300ml cream (30-36%)
230g sugar
150g Saracino Base Gelato ice cream base
Saracino Le Supreme flavouring – vanilla, raspberry and strawberry
200g fresh strawberries
100g fresh lychee (can be tinned)
160g fresh blueberries
150g fresh blackberries
2 tablespoons of lemon juice
1 heaped tablespoon cornflour dissolved in 4 tablespoons of cold water
1 tablespoon sugar

Step 1

Prepare all your ingredients.

Step 2

Prepare the ingredients for the ice cream mixture – warm milk, Base Gelato, cream, sugar and Le Supreme vanilla flavouring.

Step 3

Put the warm milk, cream, sugar and Base Gelato in a frozen ice cream making bowl (alternatively use a plain metal or glass bowl).

Step 4

Add 2 tablespoons of Le Supreme vanilla flavouring.

Step 5

Using a whisk, mix the ingredients thoroughly until the sugar is fully dissolved. If you are using a bowl from an ice cream maker – place it in the machine and mix until it freezes to the desired creamy consistency. When ready put it in the freezer. If you are not using an ice cream maker, after mixing thoroughly, put the mixture in the freezer. After 20 minutes take it out and mix it with a fork to break down the ice crystals that are forming and make the mixture a creamy consistency. Continue mixing every 20 minutes until you get the consistency of ice cream. Place in the freezer.

Step 6

Prepare the ingredients for the lychee sauce – you will need the lychees, strawberries, 1 tablespoon of lemon juice and the strawberry and raspberry Le Supreme flavouring.

Step 7

Place the fruit in the blender.

Step 8

Add the lemon juice and one teaspoon of each flavouring.

Step 9

Blend thoroughly.

Step 10

Using a metal sieve and a spoon, push the blended fruit through the sieve into a bowl to give a smooth puree.

Step 11

Put the puree into a ceramic bowl and place in the refrigerator.

Step 12

Prepare the ingredients for the forest fruit sauce – blackberries, blueberries, 1 tablespoon of lemon juice, cornflour dissolved in water, raspberry Le Supreme flavouring and a tablespoon of sugar.

Step 13

Put fruit, lemon juice and sugar in a pan and mix.

Step 14

Add 1 teaspoon of raspberry Le Supreme food flavouring, mix and bring to the boil. The fruit should not fall apart completely.

Step 15

Remove the pan from the heat and pour in the cornflour mixed with water. Bring to the boil.

Step 16

Transfer to a ceramic bowl, allow to cool and place in the refrigerator.

Step 17

Prepare serving bowls for ice cream or waffles, a scoop for ice cream and boiling water.

Step 18

Take the ice cream from the freezer, take out the sauces from the fridge, prepare side dishes such as fresh fruit, sprinkles, meringues, chocolate. Use a hot spoon to scoop ice cream into bowls or wafer cones.

Step 19

Serve the ice cream in a bowl with the toppings and sauce of your choice.

Step 20

Or alternatively serve in the cone.

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CHOCOLATE & COFFEE MOUSSE WITH FRUIT JELLY, ALMOND SPONGE & CRISP SPONGE CAKE

Apr 30, 2021 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS

You will need:

Saracino Le Supreme food flavourings: strawberry, coffee, hazelnut and raspberry
50g Saracino Almond flour
200g Saracino dark chocolate drops
Saracino mirror glaze: white chocolate and red fruits (raspberry, strawberry or wild fruits)
350g cherries (can be frozen)
gelatine
25g corn flakes
20g chopped hazelnuts
50g dark chocolate 60%
3 eggs
80g sugar
90g plain flour
150g milk
200g cold double cream (30-36%)
1 tsp freshly ground coffee

Step 1

Prepare all your ingredients. Make sure they are all at room temperature.

Step 2

Prepare 350g of cherries (they can be frozen), 12 g of gelatine soaked in 3 tablespoons of cold water, Saracino food flavouring – raspberry and strawberry.

Step 3

Boil the cherries and blend them to a puree.

Step 4

Add 1 teaspoon of raspberry flavour and 1 teaspoon of strawberry flavour to the puree whilst still hot.

Step 5

Immediately add the soaked gelatin and mix well.

Step 6

Pour the puree into a mould (plate) with a diameter slightly smaller than the cake mould, lined with cling film. Freeze.

Step 7

Prepare the ingredients for the crisp:

• 25g of corn flakes

• 20g hazelnuts, finely chopped

• 50g of plain chocolate

• 1 teaspoon of Saracino gianduia flavouring

Step 8

Melt the chocolate and add the gianduia flavour, cool to room temperature.

Step 9

Add chopped hazelnuts.

Step 10

Add the corn flakes, lightly crushed.

Step 11

Stir quickly and thoroughly.

Step 12

Put the crunch on baking paper and use a spoon to make a circle the diameter of the fruit jelly mould, chill in the fridge.

Step 13

Prepare the ingredients for the almond sponge:

• 3 large eggs (60g) at room temperature

• 80g of sugar

• 90g of wheat flour

• 50g Saracino almond flour

Step 14

Separate the egg whites from the yolks (pay attention to the quality of the ingredients – a fresh egg has a thick egg white and a yolk that does not spill when broken).

Step 15

Beat egg whites until foam (not stiff).

Step 16

Add sugar and beat on medium speed mixer until the sugar is completely dissolved.

Step 17

Add egg yolks, mix briefly.

Step 18

Mix the wheat and almond flour.

Step 19

Using a hand whisk add the combined flour with beaten eggs and mix briefly, gently but thoroughly.

Step 20

Tip onto a baking sheet that has been covered with baking paper, spread to a thickness of about 1cm and bake at 180 degrees Celsius for about 15 minutes (not fan oven assisted).

Step 21

Take the sponge cake out of the oven and prepare a sheet of baking paper.

Step 22

Carefully separate the sides of the hot sponge cake from the tray and turn it upside down onto the previously prepared sheet of paper.

Step 23

Gently peel off the paper on which the sponge cake was baked, and let it cool down.

Step 24

Using a sharp knife, cut out a circle with the diameter to match the jelly and chocolate-corn crisp base.

TIP: You can eat the leftover sponge cake or make it into cake pops – remember – this food is too good to waste!

Step 25

Prepare the ingredients for the coffee and chocolate mousse:

• 150g of milk

• 200g of chilled cream (30-36%)

• 200g Saracino dark chocolate

• 10g of gelatin + 3 tablespoons of cold water

• 1 teaspoon of freshly ground coffee

• 1 teaspoon of Saracino coffee flavouring

Step 26

Put the milk, chocolate and coffee in a bowl. Add the Saracino coffee flavouring and heat until the chocolate is melted.

Step 27

Mix gelatine with cold water and set aside.

Step 28

Add the gelatine to the melted chocolate mixture.

Step 29

Cover the surface of the mixture with cling film and let it cool down to room temperature until it reaches the consistency of a thick sauce – it must not start to set.

Step 30

To assemble our final cake prepare a silicone mould, the jelly, sponge cake, silicone spatula and a piping bag.

Step 31

Add your cream to a bowl.

Step 32

Beat the cream until stiff.

Step 33

Add part of the whipped cream to the chocolate mixture and combine thoroughly.

Step 34

Add the remainding chocolate mixture into the cream and mix gently but thoroughly.

Step 35

Put the finished mousse into the piping bag.

Step 36

Place the silicone mould on the baking tray.

Step 37

Fill it with about 70% of the mousse.

Step 38

Prepare and add the jelly, press it down slightly pushing the mousse up around the edges.

Step 39

Cover with sponge, press lightly again.

Step 40

Fill the empty spaces around the edge with the mousse and cover the sponge with the rest. Place in the freezer for a few hours.

Step 41

Place the chocolate-nut-corn crisp onto the cake mat.

Step 42

Prepare Mirror Glazes – heat them in a microwave oven to a temperature approximately 40 degrees Celsius. Place the red fruit glaze in a small cup, and pour the white chocolate glaze into three dishes – one larger and two smaller. Colour the mix in the larger bowl with the darker colour you are using (I used pink and purple powders). Add the lighter colour to the second dish with white chocolate and leave the third bowl un-coloured.

Step 43

Roll cling film onto a baking tray, place a rack on it and put the frozen cake on the rack.

Step 44

Pour the darkest glaze over the cake. Now quickly pour the other 3 colours onto it as random as you like. Quickly spread the top of the cake with a metal spatula to combine the glazes with each other. Take care not to over blend as we will lose definition.

Step 45

Carefully transfer the cake from the rack onto the chocolate crisp base.

Step 46

Decorate with edible flowers, edible gold and Saracino gold pump spray.

Et voila! Place for a few hours in the refrigerator and your dessert is ready to serve.

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STRAWBERRY & LEMON MOUSSE DESSERT

Apr 6, 2021 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS

You will need:

Wedding lemon mousse and strawberry coulis on butter cookie desserts – approx 15-20 pieces

COULIS

Saracino La Supreme strawberry food flavouring
500g fresh strawberries
2 table spoons of lemon juice
2 table spoons of corn flour
4 table spoons of water

LEMON MOUSSE

Saracino La Supreme lemon food flavouring
130g lemon juice
110g sugar
450g double cream- 30%
3 tsp gelatine disolved in 100g cold water

BUTTER BISCUITS

Saracino La Supreme vanilla food flavouring
360g plain flour
30g sugar powder
1 egg
200g soft butter
pinch of salt

SUEDE EFFECT

Saracino cocoa butter – aprox 200g
Saracino white chocolate drops – approx 200g
Saracino white powder colour

Step 1

Prepare all your ingredients. Make sure they are all at room temperature.

Step 2

Prepare basic confectionery equipment – bowls, spoons, teaspoons, blender, small saucepan, mixer, rolling pin, baking paper, two silicone moulds (for mousses and inserts), a small knife and an airbrush with a wider nozzle (for cocoa butter) and turntable.

Step 3

Cut your strawberries into small pieces.

Step 4

Put half of the chopped strawberries in a saucepan and add lemon juice.

Step 5

Blend until smooth.

Step 6

Prepare a cup of water and cornflour.

Step 7

Mix the cornflour and water thoroughly.

Step 8

Pour the cornflour mixture into the strawberry, mix and bring to a boil.

Step 9

Add the remaining strawberries and 2 teaspoons of strawberry flavour.

Step 10

Mix thoroughly and add into a small silicone mould. Freeze over night.

Step 11

Prepare the ingredients for the shortbread cookies.

Step 12

Put all ingredients in a bowl, add 1 teaspoon of vanilla flavour.

Step 13

Manually knead the dough to a uniform consistency.

Step 14

Roll the dough to a sausage shape and place it between two layers of baking paper.

Step 15

Roll out into an even, thin layer, approx. 2-3mm.

Step 16

Using a cookie cutter, cut out shapes approx. 3cm wider than the diameter of the mousse moulds, bake at 190 degrees for approx. 12-15 minutes.

Step 17

Allow to cool on a wire rack.

Step 18

Prepare the ingredients for the lemon mousse.

Step 19

Put lemon juice and sugar in a saucepan, bring to a boil until sugar is dissolved.

Step 20

Add soaked gelatin and 1 teaspoon of Saracino lemon flavour to the hot juice, mix thoroughly and allow it to cool to room temperature.

Step 21

Prepare a piping bag and mousse moulds.

Step 22

Whip the cream.

Step 23

Mix 2-3 tablespoons of whipped cream with lemon juice.

Step 24

Pour the mixture into the remaining cream and mix very thoroughly with a silicone spatula.

Step 25

Put the mousse into the piping bag.

Step 26

Remove the frozen strawberry from the freezer. Pipe some of the mousse into a mould, placing a strawberry filling into each, fill each to the top with mousse and freeze.

Step 27

Prepare the suede effect ingredients – cocoa butter and Saracino white chocolate drops.

Step 28

In a microwave oven melt the cocoa butter on low power.

Step 29

Add Saracino powder colour as needed until the desired colour is achieved and blend well.

Step 30

Add white chocolate and mix to a smooth consistency (use a blender if necessary), cool to approx. 35 degrees Celsius. Pour the cocoa butter and chocolate mix into the airbrush reservoir.

Step 31

Prepare shortcrust biscuits (you can put them on the placemats) and remove the frozen mousses. Remove the mousses from the mould. Using an airbrush, spray the frozen mousses to give a suede effect. Use your turntable and twist the plate while applying so that the mousse is applied evenly in a thin layer.

Step 32

Using a spatula, carefully transfer the mousses to the biscuits.

Step 33

Decorate with pieces of edible gold or another decoration of your choice.

Step 34

ET VOILA! Enjoy your mousses.

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COCONUT CHEESECAKE TUTORIAL

Mar 1, 2021 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS

You will need:

For 10 cheesecakes 120ml each

600g cream cheese
90g desiccated coconut
320g coconut milk or coconut cream
40g butter cookies
30g cream (30-36%)
20g coconut liquor
300g Saracino white chocolate drops
150g Saracino milk chocolate drops
Saracino Supreme Coconut food flavouring
Saracino Supreme Vanilla food flavouring

Step 1

Prepare all your ingredients. Make sure they are all at room temperature.

Step 2

Pour 220ml of coconut milk into the pan and bring to boil.

Step 3

To the hot milk add 70g desiccated coconut and 100g Saracino white chocolate drops

Step 4

Add one teaspoon of Saracino Supreme coconut food flavouring.

Step 5

Stir until combined and boil for another 5 minutes on a slow rolling boil, stirring continuously.

Step 6

Cover with cling film making sure it touches the cream. Let it cool down in the fridge over night.

Step 7

Add 20g of desiccated coconut to a heavy based pan.

Step 8

Fry until a golden colour is achieved. Make sure you do not burn them. Let them cool down.

Step 9

To the blender add 40g butter biscuits and blend until they achieve a sand texture.

Step 10

Add the toasted coconut and mix together.

Step 11

For the cheesecake mixture make sure all the ingredients are at room temperature.

Step 12

Prepare 200g of Saracino white chocolate drops and melt.

TIP: I use a glass bowl if melting in the microwave and metal bowl if melting over a water bath. Be careful not to over heat.

Step 13

Let the melted chocolate cool down a little bit.

Step 14

Prepare your food mixer, Saracino Supreme Vanilla food flavouring and 20ml coconut liquor.

Step 15

Add food flavouring and liquor to your cheese mixture.

Step 16

Gently combine on a slow motion. Slowly add the melted chocolate.

Step 17

When all the ingredients are combined. Prepare a piping bag with a star nozzle.

Step 18

Add the cheesecake mix to the bag and place in the fridge.

Step 19

For the chocolate to go on the top prepare 150g of Saracino milk chocolate drops, 100ml coconut milk and 30g double cream (30-36%)

Step 20

Pour milk and cream into the bowl, add chocolate and melt.

Step 21

Make sure all the chocolate is melted. Allow to cool down.

Step 22

Prepare small jars, biscuits, cream and chocolate.

Step 23

At the bottom of each jar add biscuits.

Step 24

Add the cream cheese mix.

Step 25

Add the coconut cream.

Step 26

Finish with a layer of melted chocolate.

Step 27

Decorate with coconut flakes and ENJOY!

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