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Gourmande as quiche with ham, mozzarella and pesto

Ingredients

  • 50 Pidy Gourmet Mini-Gourmandes, Product Code: P.GOUN4 or P.GOUN4192
  • 25 baby mozzarella
  • 150g julienne of dried ham
  • 200g cream
  • 1 egg
  • some pesto
  • pepper and salt
Preparation
  • Divide the finely sliced ham over the Pidy Gourmet Mini-Gourmandes
  • Cut the mozzarella balls in half and put some pesto on them
  • Mix the cream and the egg with pepper and salt
  • Spread the liquid over the filled Pidy Gourmet Mini-Gourmandes
  • Bake in a pre-heated oven (180 °C) for +/- 8 minutes

This recipe can be made with quiche cases 8.5cm, Product code: P.QUIN8.5

Panna Cotta in a Pidy Gourmet Quiche base with fresh fruits and mint

Ingredients

  • 10 Pidy Gourmet Quiches 8,5 cm Product Code: P.QUIN8.5
  • 500ml cream with minimum 40% fat content
  • Marsala to flavour
  • 45g granulated or demarara sugar Product Code: S.GRA25 or S.DEM4X3
  • 1 vanilla pod Product Code: IP.VANP5
  • 100g raspberries
  • 100g strawberries
  • a few leaves of mint
  • 3 sheets gelatine Product Code: IP.GEL1
Preparation
  • Soak the gelatine sheets in cold water
  • Bring the cream, the sugar and the vanilla pod to the boil
  • Turn the heat off and add the soaked gelatine sheets
  • Stir briskly until all the gelatine has melted
  • Take the vanilla pod out
  • Spread the fruit and the finely chopped mint in the Pidy Gourmet Quiches
  • Cover with the panna cotta
  • Sprinkle over a few drops of Marsala
  • Let it set for at least 3 hours in the fridge

 

Pidy Gourmet Tarte Sablée with patisserie cream and strawberries Ingredients

Ingredients

  • 2 x 24 cm Pidy Gourmet Tarte Sablée bases Product Code:P.TARS24
  • 500 gr fresh strawberries
  • a pinch of aspic

Patisserie cream:

  • 300g milk
  • 4 egg yolks
  • 130g sugar Product Code: S.CAS6X2
  • 40g cornflour Product Code: POW.COR25
  • 1/2 vanilla pod Product Code: IP.VANP5
Preparation
  • To make the patisserie cream:
    • - Heat up the milk in a pan with the vanilla pod and half the sugar
    • - Beat the egg yolks and half the sugar until white and creamy
    • - Then add the cornflour
    • - Just before the milk comes to the boil, add the egg mixture
    • - Place over a low heat and allow to thicken without boiling
    • - Allow to cool
  • Take the Pidy Gourmet Sablées
  • Use a piping bag and a pallet knife to fill the Pidy Gourmet Tarte Sablée cases with approximately 160 gr of patisserie cream
  • Wash and dry the strawberries and slice
  • Lay them on the tart
  • Finish with aspic using a brush

 


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HB Ingredients
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