Preparation for desserts, tiramisu, crème brûlée | Le Delas
Preparations for desserts, tiramisu, crème brûlée...
Panna Cotta is a very popular dessert that can be served plain, flavoured or with coulis or fresh fruit. This preparation takes just a few minutes to make.
Heated, layered and kept in the fridge for 3 hours, Elle & Vire Panna Cotta with Bourbon Vanilla is a simple way to achieve an authentic result, with vanilla beans. Easy to make, the Panna Cotta is a great addition to desserts and sweet delicatessen menus, and is particularly popular with small brigades or when the pastry chef is away.
Without cooking in the oven, this preparation for Bourbon vanilla crème brûlée can be used as it is or embellished according to the needs of pastry chefs, with flavorings or alcohols for example. For an authentic and pronounced vanilla taste, it is made with natural vanilla flavorings and vanilla beans.
For an optimal result, this preparation must simply be heated before being reserved for 3 hours in the cold and caramelized. Prepared according to the influx, material losses are thus limited.
1L provides 2.7L of expanded product.
This mascarpone mixture is perfect for making traditional Tiramisu, for reinventing this Italian classic, or for pastry chef creations. Easy and convenient, it doubles in volume once whipped. Then simply layer and chill for 3 hours before serving. The whipped mixture can even be stored in the freezer. Another advantage is that thanks to the excellent structure of this Tiramisu mixture, waste - even of finished products - is limited.
Debic Panna Cotta 1L is a ready-to-use dessert specially designed for catering professionals. It's a milk and cream-based cream dessert with a creamy, smooth texture and a delicate vanilla flavour. This product is ideal for preparing quick and easy desserts, such as verrines, tarts and entremets. It is available in 1L bottles, for practical, economical use. To make the product easier to use, run the bottle under a stream of hot water for a few seconds. Then shake the bottle and pour the contents into a saucepan. Melt the product over a low heat without boiling. To personalise your dessert, you can add flavourings such as chocolate, coffee, pistachio or fruit purée. Once the mixture is ready, portion it out and leave to cool for a few minutes before keeping it in the fridge for 2 to 3 hours.
Made in Montaigu in the Vendée from skimmed milk, cream and egg yolks from free-range hens, this sterilised UHT custard is ready to use. Flavoured with natural Madagascar vanilla, it has a smooth, homogenous texture and a high coating power, making it ideal for coating. Its creamy yellow colour and delicately vanilla flavour make it a classic and effective accompaniment to many sweet creations. This product has been carefully selected by Le Delas, your wholesaler at Rungis, for its consistent quality and practicality in catering.
Culinary uses :
► Ideal for topping classic desserts such as Île flottante, chocolate fondant, or a semolina cake.
► Can be used in verrines, accompanied by fresh fruit, a crumble or a sponge cake.
► Interesting for buffets and catering services thanks to its stability and simple implementation.
► Can also be incorporated into homemade ice cream or pastry recipes.