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Perfect PARTNER for Desserts

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Perfect PARTNER for Desserts perfect PARTNER for Desserts Now introducing, Parmalat Perfect Partner, the Dessert Edition. Parmalat provides me with all the products I need to take each and every baking & cooking opportunity to the next level. 5 DESSERT RECIPES USING Cream cheese - non aerated Cream cheese - aerated Mascarpone Custard Fresh cream Im New proved Recipe PRODUCT PRODUCT 6001 0491 21 361 CODE 012136 2.5 kg 6001 0491 21 255 CODE 012125 2.5 kg PARMALAT ‘NEW’ PARMALAT ‘IMPROVED’ RECIPE PLAIN NON-AERATED CREAM CHEESE PLAIN AERATED CREAM CHEESE Traditional Red Velvet Cupcakes Baked Cheesecake With Cream Cheese Frosted Topping SERVES SERVES INGREDIENTS 6-8 INGREDIENTS 24 180 g egg yolks 120 g Bonnita butter, softened 120 g whole eggs PREP: 300 g castor sugar PREP: 1 350 g Parmalat plain non-aerated 20 mins 2 eggs 25 mins cream cheese 15 g cocoa powder 240 ml Parmalat fresh cream 40 ml red food colouring 60 ml EverFresh full cream milk 1 t vanilla extract BAKE: 1 cup buttermilk BAKE: 450 g castor sugar 40 mins 300 g cake flour 25 mins 30 g corn flour 1 t salt Flavouring of choice 1 t bicarbonate of soda 300 g Marie biscuits 3 t white wine vinegar Bonnita butter to bind Icing Ingredients: METHOD 600 g icing sugar 100 g Bonnita butter, softened Blend the Marie biscuits until fine; add enough melted Bonnita 250 g Parmalat plain aerated cream cheese butter to bind. Place in a 23 cm greased base and freeze until solid. METHOD Combine the cream cheese, the eggs, yolks, sugar, fresh cream and mix the corn flour and the full cream milk. Preheat oven to 170°C. Cream butter and castor sugar until Mix until combined, add flavouring of choice pour into the light and fluffy. Beat on high while adding the eggs one at a base and bake at 160°C until just set. time. In a separate bowl, mix the cocoa powder, colouring and Unmold on serving platter and place topping of choice on top vanilla to make a thick paste. Add to the butter mixture and of cake i.e. strawberries or cherries. mix very well. Beat slowly while adding half the buttermilk and half the flour. Mix well before adding the remaining buttermilk Leave to cool before cutting. and flour. Beat on high until smooth. Add salt, bicarbonate of soda and vinegar and mix well. Spoon into muffin pans lined with cupcake cases until 2/3 full and bake for 20-25 minutes until springy to the touch. Allow to cool on a wire rack. For the icing, cream the butter and icing sugar until light and fluffy. Add thecream cheese and beat until smooth. Place in a piping bag and pipe onto the cooled cupcakes. t - teaspoon PRODUCT PRODUCT 6001 0490 29 063 CODE 002906 2.5 kg 6006 6870 03 611 CODE 20110 5 L GALBANI MASCARPONE PARMALAT FRESH CREAM Delicious Apple Crumble Tiramisu With Parmalat Fresh Cream SERVES SERVES INGREDIENTS 6 INGREDIENTS 4-6 700 ml strong coffee 500 g apples (about 2-3 medium-sized apples) 60 g castor sugar PREP: 1 cup wheat flour PREP: 50 ml brandy 45 mins 100 g Bonnita salted butter + a bit for greasing 20 mins 50 ml rum 4 t sugar 15 finger biscuits Salt - a pinch 2 egg yolks SET: Lemon juice - a few drops (optional) BAKE: 30 ml Marsala wine 3 hours 1 cinnamon stick (optional) 30 mins 500 g Galbani Mascarpone 250 g créme fraiche Topping: 1 egg white Parmalat fresh cream cocoa to sprinkle 50 g dark or milk chocolate METHOD fresh figs Pre-heat oven to 180°C. METHOD Wash, peel, and chop the apples into small cubes. Add a few drops of lemon juice to prevent browning. Bring the coffee and the castor sugar to a simmer and stir Mix in 2 t sugar and cook on low until soft and mushy. until the castor sugar has dissolved. Set aside to cool. Add the brandy and rum, stir and set aside to cool slightly. Mix salt and 2 t sugar with the flour. Place the biscuits in a deep tray. Pour over the rich coffee Lightly mix in the butter without kneading until you get a syrup and leave until all the liquid is absorbed. mixture that resembles bread crumbs. Add the egg yolks, castor sugar, Marsala and a tbsp of water Grease a pie dish/cake tray with butter. to a heatproof bowl and place over a pot of simmering water. Lay the cooked apples evenly. Whisk for 2-4 minutes or until pale and thick. Set aside to Add the flour mixture evenly on top and press down gently. cool slightly. Sprinkle sugar on top. Whisk the soft mascarpone and créme fraiche together and Bake in a pre-heated oven at 180°C for 25-30 mins. fold through the egg mixture. Serve with whipped fresh cream. Whisk the egg white until soft peaks form and then fold through the mascarpone mixture. t - teaspoon Carefully layer half the biscuit mixture in a large glass bowl. Spread half the creamy mascarpone mixture over, dust with cocoa and repeat. Refrigerate for 3 hours or overnight and serve dusted with extra cocoa and chocolate shavings. Add fresh sliced figs for a finishing touch. PRODUCT Vanilla Flavoured 6001 049 06 2312 CODE 006231 12 x 1 L PRODUCT Vanilla LITE Flavoured 6001 049 06 2732 CODE 006273 12 x 1 L PRODUCT Hint of Caramel Flavoured 6001 049 06 2930 CODE 006293 12 x 1 L PARMALAT VANILLA FLAVOURED CUSTARD OR HINT OF CARAMEL FLAVOURED CUSTARD FOR SERVING (OR PARMALAT VANILLA LITE FOR THE KJ WATCHER) SERVES PREP: BAKE: Malva Pudding 20 mins 30-40 With Parmalat Custard 6 mins INGREDIENTS In a small saucepan over a low heat, melt the butter, stir in the vinegar and milk, mixing until combined. 220 g castor sugar Add the dry mixture to the sugar and egg mixture and combine. 2 free-range eggs Add the buttery milk mixture and whisk until a smooth batter forms. 1 T good-quality apricot jam Grease a large ovenproof bowl and pour in the mixture. 175 g cake flour Bake for 30 to 40 minutes, or until sticky brown in colour and an ½ t bicarbonate of soda inserted skewer comes out clean. Pour the sauce over the warm ¼ t salt pudding and serve with custard. 2 T Bonnita butter, plus extra for greasing To make the sauce: Add all the ingredients to a saucepan over a 1 T vinegar medium heat and stir until the butter is melted, the sugar dissolved ½ cup EverFresh full cream milk and the sauce heated through. For the sauce: T - Tablespoon 1 cup Parmalat cream t - teaspoon 115 g Bonnita butter 50 g treacle sugar ½ cup sherry Topping: Parmalat Vanilla Flavoured or Hint of Caramel Flavoured Custard for serving (or Parmalat Vanilla Lite for the kJ watcher) METHOD Preheat the oven to 190°C. Add the castor sugar, eggs and apricot jam to a large mixing bowl and beat until pale and fluffy. In a separate bowl, sift the cake flour, bicarbonate of soda and salt, whisk to incorporate. TRADE ENQUIRES GAUTENG WESTERN CAPE MPUMALANGA Centurion (012) 621 5000 Cape Town (021) 937 3600 Nelspruit (013) 758 9860 George (044) 802 3200 KWAZULU NATAL Beaufort West (023) 414 3093 LIMPOPO Durban (031) 580 4300 Stellenbosch Polokwane (015) 293 0933 Head Office (021) 809 1400 FREE STATE NORTHERN CAPE Bloemfontein (051) 411 0660 EASTERN CAPE Upington (054) 338 3426 Port Elizabeth (041) 404 8000 East London (043) 726 3373 www.parmalat.co.za.
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