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Pistachio Pic Nic Cakes with Griottines

Ingredients:

Method:

  • Gradually mix the eggs and salt into the pistachio and almond pastes
  • Heat the mixture to 55°C in a bain-marie
  • Beat to a ribbon consistency until cold
  • Fold half the mixture into the butter, melted to 50°C
  • Fold the sifted flour and baking powder into this mixture
  • Mix the two preparations together. Stir in the Griottines
  • Pour the mixture into a previously buttered and floured square cake
  • Bake in the oven at 155°C for 20 minutes
  • Spread the top with cherry jam and cut the cake into 6 cmx 6 cm squares

Madelines with Griottines

Makes 50 madelines

Ingredients:

Method:

  • Mix the eggs, milk, sugar and salt
  • Pour the sifted flour and baking powder onto the mixture
  • Leave to rest for 30 min
  • Fold in the melted butter, then immediately pipe the mixture into the moulds
  • Place a Griottine in the centre of each mould
  • Bake at 165°C for 7 minutes
    If desired, flavour the madeleines with pistachio paste, lemon zest, etc

Framboisines Mousse

Ingredients:

Method:

  • Whisk the whites with the sugar in a bain-marie until the mixture becomes stiff and glistening
  • Add the raspberry coulis and the gelatine previously softened with cold water and drained
  • Incorporate the cream
  • Fill up the glasses with the mousse and refrigerate for few hours
  • Before serving, decorate with the pistachios and Framboisines®

 

Framboisines Delight

Ingredients:

Method:

  • Roughly blend the raspberries
  • Whip the very cold cream into a Chantilly and fold in the the pistachio paste
  • In a small glass, place the crushed raspberries, the Chantilly cream, add the Framboisines ® with their juice and decorate with pistachio pieces

 

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HB Ingredients
Cocoa House, 15, The Cliffe Industrial Estate, Lewes, East Sussex. BN8 6JL.
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