Red fruit gazpacho with orange liqueur espuma (60 portions)
1000 ml Debic Bourbon Crème Anglaise
50 ml orange liqueur
500 g red fruit
100 g icing sugar
20 ml lemon juice
100 ml balsamic vinegar
3 g orange zest
Chilli chocolate mousse (80 portions)
1000 ml Debic Chocolat Mousse
2 red chilli peppers
Vanilla parfait with coffee granita (50 portions)
1000 ml Debic Parfait
1 vanilla pod
1000 ml coffee
100 g sugar
50 ml amaretto
Debic products used
Debic Crème Anglaise Bourbon 1L
- Full taste, real natural vanilla, quality Bourbon
- Clear visible vanilla pods
- Ready to use for refined mirrors and coating
Debic Mousse au Chocolat 1L
- With real Belgian milk chocolate
- Convenient 4 step preparation
- Allows a variety of creative preparations
Red fruit gazpacho with orange liqueur espuma
Prepare the gazpacho by blending the fruit, sugar, lemon juice and balsamic vinegar.
Strain through a sieve.
Prepare the espuma by filling a large siphon with the Debic Bourbon Custard and the orange liqueur.
Insert two gas cartridges.
Serve the gazpacho with the orange liqueur espuma and garnish with the orange zest.
Chilli chocolate mousse
Prepare the chillis and blend finely with 100 ml of Debic Mousse au Chocolat.
Whip the rest of the Debic Mousse au Chocolat to a firm mousse.
Add the chilli and chocolate mixture and mix together a little more.
Put the mixture in a piping bag with a fluted tip.
Divide into small coupes and leave to set in the refrigerator for at least 4 hours.
Vanilla parfait with coffee granita
Whip the Debic Parfait with the ground vanilla pods into a well aerated mousse.
Put the mousse in a piping bag and divide into verrines.
Leave to set in the freezer.
Prepare the granita by mixing the other ingredients in a bowl.
Put in the freezer and stir with a fork for 10 minutes until long ice crystals appear.
Add the coffee granita to each vanilla parfait and leave in the freezer.