supreme - Saracino

STRAWBERRY & LEMON MOUSSE DESSERT

Apr 6, 2021 | Desserts

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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BANANA & CHOCOLATE BUNS

Jan 19, 2021 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS

You will need:

For dough:

600g plain flour
15g dry yeast
60g sugar
80g butter
4 egg yolks
270g milk
pinch of salt
2 tsp of Saracino Le Supreme Vanilla food flavouring

For filling:

4 large well ripened bananas
120g butter
90g sugar
130g Saracino milk chocolate drops
130g Saracino dark chocolate drops
2 tsp of Saracino Le Supreme Banana food flavouring

For icing:

200g icing sugar
30g water

Step 1

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

Step 2

Pour flour to a big bowl

Step 3

Add yeast and salt

Step 4

Add sugar

Step 5

Melt butter and let it cool down. Warm your milk but don’t boil it.

Step 6

Add all the dry ingredients to your food mixer bowl and combine.

Step 7

Add milk and melted butter

Step 8

Add egg yolks

Step 9

Add two spoons of vanilla food flavouring Le Supreme

Step 10

Mix all the ingredients for around 10 minutes until well combined

Step 11

Dust a bowl with flour and add the dough. Cover with cling film. Leave it in a warm place until it doubles in size.

Step 12

Prepare all your ingredients for the filling

Step 13

To a ceramic or glass bowl add chocolate drops, butter and sugar. Melt everything in the microwave or over a pan of boiling water. Let it cool down

Step 14

Add bananas to your blender

Step 15

Blend until smooth

Step 16

Get your chocolate mix ready and Saracino Le Supreme banana food flavouring

Step 17

Add the chocolate to the blended bananas

Step 18

Add 2 tsp of banana food flavouring.

Step 19

Blend all together

Step 20

Leave it aside and allow it to thicken

Step 21

Remove the film from the bowl and place the dough on a floured surface

Step 22

Knead it but not for long

Step 23

Roll it to a rectangle so the length is double the width.

Step 24

Spread a layer of the chocolate mixture and add slices of fresh banana

Step 25

Add milk and dark Saracino chocolate drops

Step 26

Roll the dough starting from the shorter side. Be careful not to rip the dough

Step 27

Keep rolling until fully rolled with the joint at the bottom.

Step 28

With the knife cut slices around 3cm thick

Step 29

Put baking paper on your baking tray. Place the buns remembering to leave sufficient space between them as they will increase in size. Apply cling film over the top (don’t press) and leave it for 30 minutes in a warm place

Step 30

Remove the film. Place them in a pre warmed oven at 190C and bake for 25 minutes

Step 31

They should be baked until a golden colour

Step 32

Prepare icing sugar and water

Step 33

Mix until a medium consistency is achieved. If it is too runny add some more icing, if it is too thick add a drop of water

Step 34

Add to the piping bag and cut the end

Step 35

Pipe the icing over the top of the buns

Step 36

Voila they are ready!

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SUEDE EFFECT VALENTINE CAKE TUTORIAL

Jan 19, 2021 | Cakes, Desserts

Author: Zaneta Wasilewska

FB: Cakes by Jeanette Zaneta Wasilewska Cake Designer

Skill level: BEGINNERS

You will need:

Chocolate cake

130g plain flour
150g caster sugar
65 g cocoa powder
1/2 tsp of baking powder
1/2 tsp of soda powder
pinch of salt
100g buttermilk
50ml vegetable oil
1tsp Saracino Vanilla food flavouring
1 large egg
2 tsp of instant coffee diluted in 250ml boiled water

Jelly

250g cherry puree
6g gelatine
20g cold water

Crunchy base

100g milk chocolate with nuts
60g Feuilletine
30g Saracino hazelnut and chocolate food flavouring
30g Saracino peanut food flavouring

Tiramisu mousse with coffee

8g gelatine
20g water
3g instant coffee
50g icing sugar
60g Saracino tiramisu food flavouring
500ml double cream

Suede effect

150g Saracino cocoa butter melted with 150g Saracino white chocolate drops
0.5g Saracino red powder colour

Equipment

food safe paint spray
bowls
whisk
7′ cake tins
spoons
baking paper
confectionery mould with a diameter of 12-13 cm
heart silicone mould
blender

Step 1

For the chocolate cake. Sift the dry ingredients into one bowl (flour, sugar, cocoa, powder with soda and salt). In the second bowl, add the wet ingredients (oil, egg, buttermilk)

Step 2

Add the dry ingredients to the wet ingredients and mix briefly. Get your hot coffee and a whisk ready.

Step 3

With a slow stream, pour the coffee and mix it together.

Step 4

Pour the mixture into two low 7-inch cake tins, lined with paper for baking.

Step 5

Place in an oven preheated to 160 ° (fan oven). Bake for 25 minutes.

Step 6

After baking, cool the cakes on a wire rack.

Step 7

Now for the jelly get all your ingredients ready.

Step 8

Heat the fruit purée to about 50°C, mix the gelatine with water. Prepare a 7 inch shallow dish and cover it with cling film. Heat the gelatine mix in the microwave and add it to the puree. Combine the ingredients.

Step 9

Pour into the dish and put it in the freezer for a minimum of 6 hours.

Step 10

Prepare your ingredients for the crunchy base.

Step 11

Melt the chocolate over a water bath or in a microwave oven. Add both flavour pastes and the Feuilletine. Mix to combine the ingredients.

Step 12

We prepare a circular confectionery mould with a diameter of 12-13 cm, baking paper and a baking tray.

Step 13

Line the bottom with baking paper, then transfer the mixture. Put in the freezer for a minimum of 8 hours.

Step 14

Get all your ingredients ready for the mousse.

Step 15

Mix gelatine with water and set aside. Measure 100ml of cream and heat it with chocolate and coffee. Stir until dissolved and combined.

Step 16

Heat the gelatine in a microwave and add to the finished chocolate and coffee mixture and combine.

Step 17

In a mixing bowl, beat the remaining cream with icing sugar and Tiramisu flavouring paste to a semi-stiff consistency.

Step 18

Then, in a slow stream, add the previously prepared chocolate-coffee mixture and gently combine with the cream.

Step 19

Now for stacking the cake. Pour the mousse mixture into a jug. Prepare a heart shaped silicone form, your frozen jelly, crisp base, cake and baking paper.

Step 20

Cut out a heart shape from the paper that matches the size of our mould. Place the template and cut out the heart shape in our cake and jelly.

Step 21

To assemble the cake. Place the silicone mould on a rigid base or board. Now prepare the cut jelly, cake and crispy base. Pour a little mousse into the bottom of the mould.

Step 22

First we place the frozen jelly.

Step 23

Cover the jelly with a little mousse and place the crispy base over.

Step 24

Add more mousse and place the cakes. Gently press them down and remove any excess mousse.

Step 25

Cover the finished cake with cling film and put it in the freezer for a minimum of 12 hours.

Step 26

To make a suede effect we measure out all the necessary ingredients.

Step 27

Melt the cocoa butter, put the chocolate in a tall dish

Step 28

Pour hot cocoa butter over the chocolate.

Step 29

Blend until combined.

Step 30

Add the red powder colour and combine with a blender.

Step 31

We are preparing our Spray Gun. Hire one from Andy. He has everything.

Step 32

Check the temperature of the mixture (it needs to be between 40-50°C).

Step 33

Take the frozen cake out of the mould.

Step 34

Pour the mixture into the tank of the spray gun.

Step 35

Spray from a distance of about 10-15 cm.

Step 36

Your cake is ready, you can also add edible gold if you want to give a different effect.

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CHOCOLATE MOUSSE AND BISCUIT DESSERT

Dec 17, 2020 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS

You will need:

Saracino raspberry food flavouring La Supreme
Saracino vanilla food flavouring La Supreme
Saracino milk chocolate drops
Saracino dark chocolate mirror glaze
Saracino gold push pump powder
Saracino gold glitter
butter
icing sugar
sugar
cinnamon
egg
plain flour
double cream
gelatine
Rice Krispies
plums
pectin (jam sugar)

Step 1

Prepare all your ingredients. Make sure they are all at room temperature. For the equipment you will need a small pan, spoons, 2 silicone moulds (one for the centre and one for the heart mousse), baking paper, food mixer, blender, circular cookie cutter, silicone spatula, piping bag, rolling pin, cup, sugar thermometer, wood skewers, sieve and a kitchen scale.

Step 2

Add 250g plums to the pan.

Step 3

Cook and blend plums until a smooth consistency is achieved.

Step 4

Add a table spoon of sugar, a tea spoon of pectin and a tea spoon of La Supreme vanilla flavouring. Bring to the boil for a few minutes stirring the mixture so it does not burn.

Step 5

Pass the cooked mixture through the sieve to remove any lumps and plum skin.

Step 6

We will be using this mixture for the centre part. Fill the small mould and freeze.

Step 7

For the cookies (base) prepare 170g plain flour, 20g icing sugar, tea spoon of cinnamon, 1 egg, 100g soft butter. Put the oven on to 190C

Step 8

Place all the ingredients in the bowl

Step 9

It is important not to over knead mix. The ingredients just need to be combined.

Step 10

Roll the dough and cut the circles using your cookie cutter

Step 11

Bake at 190C for about 10-12 minutes until a gold colour is achieved. Cool them on a rack.

Step 12

Now to get the ingredients ready to make the mousse. You will need 150g milk chocolate drops, 2 tea spoons of gelatine, 700g double cream, half a tea spoon of cinnamon, Vanilla food flavouring La Supreme.

Step 13

Pour 200g of cream into a pan, add chocolate drops, cinnamon, and a tea spoon of vanilla food flavouring. Heat and stir until the chocolate is fully melted.