Adding item to order
View Basket
HB Ingredients
Recipes

Dysphagia Afternoon Tea

Strawberry Scone

Ingredients 


300g Scones - cooked Ingredients

500g Whole Milk

30g Sosa Instangel

50g Sosa Promousse 

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 and process until smooth. Add Instangel, Promousse 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 Leonce Blanc 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 then 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, then set aside for 5 minutes to rehydrate and then tansfer 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.

 Taking care catering to new levels 
Categories

Tags