Are you among the 'lucky' ones who are working through the year-end holiday season? If so, you are probably facing (super)busy days ahead, with festive brunches, holiday menus, new year's dinners and so on. How do you get it all done? Even with a limited kitchen team and tight schedule? A lot depends on your 'mise en place'. The key to a quick and efficient kitchen service is: Debic Desserts. Creative, time-saving and profitable. Find out how to go about it here.

Preparing desserts from scratch can be very time-consuming. You need trained staff (which you may not always have) and time (which you are often short of). The art of making desserts is also not everyone's strong suit. Should you go for ready-made desserts, then? That is often not ideal either. It lacks the personal touch and does not offer the added value your guests expect.

Aesthetically pleasing, tasty dessert buffet

Certainly for party and event catering, desserts and in particular the dessert buffet are the 'cherry on the cake'. That means it is important to provide an aesthetically pleasing presentation and a palette of flavours that will have something for everyone. Preferably with a sufficient range of choices since consumers are, as we know, spoiled. For larger groups, you would do well to play it safe. For a dessert that fails can be a disaster. In any case, it is not easily set right. So be sure that you are well prepared.

Desserts: Fast, efficient, risk-free

In daily practice, the kitchen schedule is often tight. That is why we have Debic Desserts. Perfectly suited to a quick preparation and a smart 'mise en place'. Haven't tried them yet? Discover below why many chefs are using them.

Preparation: 15 minutes

Debic offers a series of desserts with a classic preparation, high-value ingredients (e.g. with natural Bourbon vanilla or Belgian chocolate) and Debic cream. As close to home-made as it gets. These Debic dessert bases are liquid, ready to use and delivered in handy bottles with resealable cap.

With these dessert bases, you need only:

  • warm them up: Crème Brûlée Bourbon, Crème Caramel, Panna Cotta.
  • or give them a whip: Parfait, Tiramisù, Chocolate Mousse.

Two examples:

Basic recipe for Debic Panna Cotta

  1. Hold the Debic Panna Cotta packaging under warm water for a few seconds. It will then be easier to pour out the contents.
  2. Shake the bottle and squeeze the contents into a pan.
  3. Melt the panna cotta, but don’t let it boil.
  4. If desired, season to taste with fruit purée, for example (up to 20% of the whole mixture).
  5. Divide among the verrines and leave to cool for a few minutes.
  6. Cover well, place in the refrigerator and leave to set for 2-3 hours.
  7. Garnish with red berry coulis (suggestion).

Basic recipe for Debic Chocolate Mousse

  1. Pour the contents of the packaging into the mixing bowl.
  2. Beat the base lightly at a medium speed until you achieve the desired structure.
  3. Transfer the mixture to a piping bag with a serrated nozzle.
  4. Divide among the verrines.
  5. Cover well, place in the refrigerator and leave to set for 2-3 hours.
  6. Finish with pieces of brownie and atsina cress (suggestion).

Desserts: The creative touch

You can create almost endless variations. Decorate with:

  • Fresh fruit and/or fruit coulis
  • Home-made fruit gels & jellies
  • Cocoa nibs, chocolate sauce, brownie, chocolate sprinkles, etc.
  • Nut pastes, chopped nuts, almond slivers, etc.
  • Meringue from unused egg whites
  • Crumble made of crumbled biscuits
  • Whipped cream! Choose from among the Debic cream range.

Or how about:

  • Crème Caramel & lemon pie
  • Tiramisù with nuts
  • Mascarpone mousse with strawberries
  • Chocolate mousse with crispy pearls, brownie and chocolate sauce
  • Panna cotta with exotic fruit (mango, passion fruit, etc.)
  • Parfait with blueberries and kiwi

Tip: Serve these desserts in small glasses (verrines) as a palate cleanser or pre-dessert.

Increased profitability

All very well and good, I hear you say. But do these prepared Debic Dessert leave enough room for profit? Let's do the maths!

Premise: 1 litre of Debic Dessert

1. Debic Desserts which need to be warmed up, such as Crème Brûlée Bourbon, Crème Caramel and Panna Cotta, retain their volume of 1 litre after they have been warmed up.
1 litre = 10 100 cc servings.
Crème brûlée: Sale price per serving = food cost x 10

With one dessert sold, you have already earned back the purchase price of 1 litre Debic Dessert and you begin to earn profit.

2. Debic Desserts that need to be whipped, such as Parfait, Tiramisù and Chocolate Mousse, double in volume after being whipped.
1 litre = 20 100 cc servings.
Chocolate mousse: Sale price per serving = food cost x 20
Twice as profitable!

Get creative with Debic Desserts!


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