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HB Ingredients

 

Strawberry Scone

Ingredients 

300g Scones - cooked

500g Whole Milk

30g Sosa Instangel

50g Sosa Pro Mousse

2.5g Sosa Fizz Powder

250ml Cream


Method

 

  • Break the scones into a pan and pour over the milk
  • Gently warm to infuse and soften the scones
  • Transfer to a blender add and process until smooth
  • Add Instangel, Pro Mousse and Fizz Powder and combine well
  • Whip the cream to soft peaks and fold into the scone mixture
  • Complete dysphagia diet texture checks and set aside for use

Notes

Can be set into rings or piped with a star nozzle


Strawberry Jam

Ingredients 

400g Strawberry Puree

100g Stock Syrup

30g Sosa Gel Crem Cold

Method

 

  • Combine all ingredients together and blend with a hand blender or in a Thermomix
  • Leave to hydrate in fridge for 30 minutes
  • Blend again to get final result and also complete texture checks
  • Place in a piping bag and pipe over scone mousse mixture

 

Ginger and Orange Biscuits

Ingredients

200g Ginger Nut Biscuit

600g Orange Juice

20g Sosa Vegetal Setting Powder

Method

 

  • In a food processor blend the biscuits to a fine crumb
  • Combine the orange juice and Vegetal Setting Powder with the biscuit crumbs and heat
  • Stirring constantly, bring to the boil to activate the setting agent then immediately pour into a tray lined with cling film, set aside to cool.
  • Once set use cookie cutter to cut out shapes and serve

 

Beetroot and Cream Cheese Sandwich

Ingredients

300g Bread - crusts removed

900g Full Fat Milk

25g Sosa Vegetal Setting Powder

250g Full Fat Cream Cheese

25g Sosa Beetroot Powder

Method

 

  • Combine the bread, Vegetal Setting Powder and milk, heat to create a bread sauce then blend to a smooth puree
  • Bring to the boil to activate the setting agent then immediately pour the mixture onto a tray lined with cling film. Smooth out the mixture and set on the tray.
  • Combine the Beetroot Powder with the cream cheese and blend to a smooth puree.
  • Set aside for 5 minutes to rehydrate.
  • Transfer to a piping bag.
  • When the bread mix is cold pipe the beetroot and cheese mixture over half of the bread sheet.
  • Fold the naked side over and cut into 15 finger sandwiches