One in three guests continues with coffee immediately after the main course, research shows. Take advantage of this: with a mini-dessert with your coffee! That's something else. Especially because the coffee culture here is also taking off at a rapid pace. With a platter of petit fours, you can tempt your guests into an impulse purchase after the main course. Petit fours also do well as part of a coffee complete or a high tea. And you immediately work on your return: the examples in this report cost less than 45 cents per item! By using a standard base, the efficiency in the kitchen is maintained. At least that way you have plenty of time to let your creativity loose on it. Debic likes to inspire you to make your menu extra distinctive. Good luck!
For the crispy base, roast the hazelnuts in the oven at 180°C. Let them cool and chop finely. Melt the butter and mix all ingredients together. Divide the mixture between the molds and bake for 10 minutes in the oven at 180 °C. Refrigerate and store in the freezer to release and store the molds properly.
Beat 300 ml Debic Tiramisù lightly in the planetary mixer and pipe into the molds using a piping bag. Refrigerate and reserve in the freezer. Melt 100 grams of white chocolate together with 100 grams of cocoa butter and spray the frozen tiramisu with an electric paint sprayer. Store in the freezer until use. Place on the bottoms and finish with redcurrants and pistachios
Melt 300 ml Debic Panna Cotta and fill the molds halfway with it. Reserve in the refrigerator. Caramelize 80 grams of sugar and deglaze with 200 grams of apricot puree, heat until the sugar has dissolved and add 50 grams of butter and 6 grams of pre-soaked gelatin. Cool back to kitchen temperature. Portion on the stiffened panna cotta and refrigerate. Place in the freezer for a few hours to dissolve properly, or store in the freezer. Place on the bottoms and finish with blueberries
Beat 300 ml Debic Chocolate Mousse lightly in the planetary mixer and pipe into the molds using a piping bag. Reserve in the refrigerator and then freeze to dissolve properly or store in the freezer. Heat 300 ml crème anglaise together with a cinnamon stick, star anise and cloves and reduce to desired thickness. Pass through a fine sieve and refrigerate. Place the mousse on the bases and finish with the spice anglaise and rum raisins.
Beat 300 ml Debic Parfait lightly in the planetary mixer and add 60 grams of yoghurt. Transfer to a piping bag. Brush the molds with the blueberry puree using a brush and reserve in the freezer. Then fill the molds with the parfait and reserve in the freezer until use. Place on the bottoms and finish with mango
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