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Pidy Lemon Tartlet with Butter Cream and Whipped Cream


  • Pidy lemon shortcrust tartlets 8,5 cm
  • Frangipane mixture
  • Lemon butter cream
  • Whipped cream
  • Slices of lime
  • Cover the bottom of the tartlet with butter cream.
  • Top with some frangipane
  • Decorate with more butter cream
  • Garnish with whipped cream using a nozzle and top with a lime slice


Pidy Tartlet with Chocolate Mousse and Hazelnuts


  • Pidy speculoos shortcrust tartlets 8,5 cm
  • Dark chocolate mousse
  • Cocao powder
  • Whole hazelnuts
  • Chocolate decorations
  • Fill the tartlet with a firmly whipped chocolate mousse making sure it does not overflow
  • Dust with cocoa powder
  • Decorate the borders with hazelnuts, pressing them slightly into the mousse
  • Decorate with some chocolate


Pidy Gourmet Circulo with Scallop Tartare and Creamy Green Sauce


  • 4 Pidy Gourmet Circulos 9.5cm Product Code: P.CIRCULOS9.5
  • 250 g frozen peas
  • 250 g scallop meat
  • 1/2 lime
  • fresh mint
  • fresh basil
  • Gently boil the frozen peas and puree them
  • Season with salt and pepper, some fresh mint and a few drops of lime juice if you wish
  • Finely chop a few of the scallops
  • Season with salt and pepper, some fresh basil, olive oil and white balsamic vinegar
  • Bake the Pidy Gourmet Circulos for 7 minutes in a pre-heated oven at 170 °C
  • Allow to cool completely
  • Take a stainless steel ring 7 cm in diameter and 2.5 cm high
  • Fill the ring 2/3 of the way up using a piping bag
  • Add the chopped scallops
  • Remove the ring and finish off with freshly ground black pepper
  • Decorate the plate with a drizzle of olive oil, a few drops of balsamic vinegar and a fresh basil leaf


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HB Ingredients
Cocoa House, 15, The Cliffe Industrial Estate, Lewes, East Sussex. BN8 6JL.
Sales order hot-line:+44(0)844 32 44 499
Enquiries:+44(0)845 88 00 799 Fax:+44(0)845 88 00 833