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SPRING - SUMMER 2013

magazine

Bouillabaisse with rouille

TRENDSETTER FOR CHEFS

Five inspiring trends for your desserts Jordi Roca, Designer of Desserts Ann De Roy, L ady Chef of the Year 2013 1


In this issue

4

Features Five inspiring trends for your desserts

p. 4 – 5

Interview with Jordi Roca, Designer of Desserts

p. 6 – 9

Debic Collection

20

Dolce al Cioccolatte

p. 10 – 11

Blanquette de veau

p. 12 – 13

Bass served with asparagus/mousseline

p. 14

Bouillabaisse with rouille

p. 15

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Published by FrieslandCampina Professional Grote Baan 34, 3560 Lummen, Belgium. Tel.: +32 (0) 13 310 310 info.lummen@frieslandcampina.com www.debic.com

Recipes Tom van Meulebrouck, Bruno Van Vaerenbergh, André van Dongen, Ann De Roy

p. 16 – 19

Photography Kasper van ’t Hoff, Eddy Kellele, David Ruano and El Celler de Can Roca Design and production Dallas Antwerp

Techniques Tips & tricks for using Debic Culinaire cooking cream

Editing, design and production

Editorial Board Tom van Meulebrouck, Bruno Van Vaerenbergh, André van Dongen, Eva Lekens, Ine Roose, Alessia Brambilla

A fellow chef in the spotlight Interview with Ann De Roy, Lady Chef 2013

16

Copyright  2013

p. 20 – 23

No part of this publication may be copied or reproduced without the prior permission of the publisher.


Left: Tom van Meulebrouck, Culinary Advisor, Debic Right: Bruno Van Vaerenbergh, Pastry Chef, Debic

With change comes opportunity In recent years, change has been the only constant in gastronomy. The economy, the availability of good personnel and new technologies have had a massive impact on culinary evolution. All the same, cooking has always remained - in the words of Jordi Roca, one of the world’s most progressive chefs - “the art of taste, with modern techniques and machines being only a means to facilitate the continued evolution of gourmet cooking.” Not only the techniques and machines, but also products can present you and your business with new and interesting opportunities. Debic is your professional partner, helping you to go beyond everyday boundaries. We use our expertise with cream to develop products to effectively assist you in the kitchen. For example, we have made our line of Debic Culinaire cooking creams even creamier and improved the thickening properties. With the tips in this magazine, you can make the most of these products. We have also added a new product to our line of desserts: Debic Mousse au Chocolat. This is a true classic dessert on European menus, made with 100% Belgian chocolate and Debic cream. This new product also illustrates the philosophy behind our desserts: we offer a highquality base, eliminating the complexity and risks of preparing the desserts yourself. There is still plenty of room to add your own creative touch. You, or your staff, can experiment to your heart’s content with different flavourings, various serving methods, etc. In this issue, we will show you how, with innovative recipes using our chocolate mousse as a base. Elsewhere in this issue, you can read an exclusive interview with Jordi Roca, the chef of the world’s second best restaurant, El Celler de Can Roca in Girona, Spain. It is fascinating to hear his views on culinary developments. We also had a pleasant and educational encounter with Ann De Roy, Lady Chef 2013 - complete with exclusive recipe. We hope you enjoy this issue. The Debic team

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Five inspiring trends for your desserts Over the last few years, many chefs have been paying more attention to their desserts, while just ten years ago, a Dame Blanche or an another ice cream coupe were often the only options on the menu. These days, there is clearly more interest in desserts.

But why now? Until recently, desserts were often associated with complicated creations prepared by specially-trained pastry chefs. However, it does not have to be that complicated. Debic desserts offer chefs a high-quality base which makes preparation noticeably easier, because it eliminates the need for several critical steps. That way, you have more time and flexibility to be creative. What’s more, you can always add a personal touch to demonstrate your expertise. These days, new dessert trends are appearing in rapid succession. Based on market observations, Debic presents five of the latest trends, which are very inspiring. We also visited one of today’s most influential pastry chefs: Jordi Roca of the restaurant El Celler de Can Roca in Girona, Spain. He told us about his favourite ingredients and how exactly desserts evolve.

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Trend 1 Dessert menus are ‘Americanising’ The Americans are making a comeback in gastronomy. While brownies and muffins are already commonly seen on our menus, cheese cake and carrot cake are only now starting to make an appearance.

Cheese cake and carrot cake are quickly gaining ground on menus.

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F e at u r e s

Today’s connoisseurs have a weakness for gourmet coffees.

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Trend 2 Winning coffee w o rt h y o f a b a r i s ta Gourmet coffee is becoming increasingly popular: quality espresso, cappuccino, latté macchiato... Coffee has become synonymous with pleasure, which goes perfectly with desserts.

Trend 3 More than just a collection of ingredients Chefs can draw a lot of inspiration from their personal memories. After all, a dish is more than the sum of its individual ingredients. It is a concept, an idea, a moment of inspiration. If you succeed in capturing that experience in a dessert, you create a dining adventure.

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Dessert with base of green tea and pumpkin, incorporating influences from the Hokkaido province in Japan. Inspired by a fascinating culinary journey through Japan.

Trend 4 D e s s e r t s w i t h s av o u r y u n d e r t o n e s Savoury ice cream with flavours such as octopus and veal tongue are considered run of the mill in Tokyo. Desserts no longer have to be sweet. Take for instance coarsely ground salt on caramel, bittersweet chocolate infused with herbs and spices… or even with bacon.

Trend 5 C l a s s i c d i s h e s w i t h a tw i s t

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Timeless dishes are ‘in’ again. For some time, it seemed that the classic dishes had gone out of fashion. However, now that the trends are appearing in increasingly rapid succession, desserts such as crème brûlée, chocolate mousse and tiramisù are becoming increasingly commonplace in restaurants. The classic desserts are given a new look and are ‘revamped’. Take, for instance a new summer version of the classic tiramisù, with strawberries and limoncello - and a fresh mint leaf, of course.

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Jordi Roca

Designer of Desserts

He is the youngest of three brothers who run the second best restaurant in the world: El Celler de Can Roca in Girona, Spain. The restaurant is praised for its boundless creativity, which is expressed in its three specialities: sweet, savoury and liquid. Joan is the head chef and oversees the cooking which can best be described as ‘innovative with great deference for traditional Catalan cuisine’. Josep heads the serving area and the impressive wine collection, while Jordi is responsible for the desserts, which are truly revolutionary in the world of restaurant pastry-making. An interview with one of today’s most progressive pastry chefs.

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F e at u r e s

So what do you call your profession? Are you a chef, a pastry chef or an ice cream maker? “I am a dessert chef who loves ice cream and incorporates a lot influences from savoury cooking. But I also like to use dessert techniques in savoury dishes. Take for example the caramelised olives that we serve as an amuse-bouche in a bonsai tree so that the guests can ‘pick’ them fresh from the tree themselves.” Starting out as a modest Catalan bar in the 1960s, Can Roca is now a fully-fledged restaurant with three Michelin stars. When you look back at the development, what do you consider a milestone? “We never thought that we would run a restaurant like this. We are really lucky that we can do what we love and please our guests. I think that our strong family ties and the fact that we were raised in a restaurant has made us realise the kind of sacrifices you have to make to evolve to get this far.” In addition to your Catalan background and your culinary training, pastry chef Damian Allsop has been one of your major influences. What kind of impact did he have on you exactly, as a young chef? And how would you describe your cooking style? “Damian was the one who got me more interested in desserts. He taught me the importance of perfecting your technique. I am really grateful to him for teaching me to love this craft and for helping me to perfect the basic pastry-making techniques. In addition to Damian, Albert Adrià was also an important influence. He taught me how to think conceptually and introduced me to innovative techniques. How I would characterise my dessert-making style? I’m not sure, actually. I follow my instincts and dare to take risks to make the impossible possible.”

Jordi Roca : “I follow my instincts and dare to take risks to make the impossible possible.”

Your brothers Joan and Josep are in charge of the savoury dishes and the wine and you oversee the desserts. How do you work together and inspire each other? “The three of us always discuss new dishes together. Looking at each dish from three perspectives helps broaden your view. Considering the dishes together helps add depth to them. We work together like a well-oiled machine - that’s the restaurant’s strength.”

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“The three of us always discuss new dishes together.”

“We work together like a well-oiled machine - that’s the restaurant’s strength.”

Combining various styles and specialities to break down barriers is not a new concept. Can you imagine, for example, joining forces with other creatives working outside of the restaurant and catering industry, such as a designer or an architect, for instance? “Yes, we already do that. Food is so much more than just a bunch of cooked ingredients. It has to appeal to all of the senses. We actually place more emphasis on the senses in our restaurant by working with experts from other fields. For example, we collaborate with Andreu Carulla (andreucarulla.com), who helped us design crockery and kitchenware, as well as with Franc Aleu (urano.net), a video artist, to introduce new dining experiences using interactive projections.” The line between savoury and sweet is becoming increasingly blurred. Pastry chefs are now using savoury ingredients, such as bacon, olives and vegetables in their desserts. What do you think of this trend? Is it reflected in any of the dishes served at El Celler? And where do your boundaries lie? Would you make a salted dessert, for instance? “A savoury or salted dessert wouldn’t be a dessert, it’s an appetizer! It is interesting to share techniques and concepts. That’s how we get new perspectives that help us develop our cooking, but not by exchanging salt for sugar, or vice versa. That would be too easy and unnatural.”

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At El Celler de Can Roca you approach your dishes from a different angle, for instance from the perspective of chromatherapy or by making desserts which are fragrance-based or by portraying a goal by Messi. What inspires you? And when you have an idea, how do you elaborate on it from devising the initial recipe to the plating the final product? “There’s a whole story between a dessert’s inception and the final product. Sometimes the inspiration comes from an anecdote. For example, the idea for Messi’s goal came from the incredible goal Lionel scored against Getafe. (Jordi is a big fan of the Barcelona club, ed.) Before he scored, there was an amazing dribble between five of his opponents. The dish is tongue in cheek: when we serve it, we play the commentary heard during the match just before the goal. It’s a real grand


F e at u r e s

J o r d i ’ s fav o u r i t e s Favourite product/ingredient “Bergamot oranges! When a crate of these fruits first arrived in the kitchen and I smelled them, I fell in love. This remarkable citrus fruit is central to my desserts, which are based on various fragrances.”

Favorite technique “Distillation. At El Celler we use the Rotavapor to extract essential aromas. There is no other technique or method available for extracting those concentrates.”

Favourite restaurant “Can Roca was my parents’ restaurant. I grew up in that kitchen. It will always form the foundation, as my brothers and I continue to evolve our cooking.”

Favourite sugar “Muscovado sugar. This is the purest sugar there is. It’s an unrefined cane sugar which has more flavour than other sugars, as it still contains molasses. It gives the sugar a rich caramel flavour, thus adding depth to the flavour of my desserts.”

Favourite ice cream “Soft vanilla ice cream, the way we make it at my ice cream parlour ‘Rocambolesc’. Made with a base of Tahitian vanilla, the ice cream is served straight from the ice cream maker onto a cone or into a cup. That way you don’t have to use as much sugar, so it tastes better. The consistency is also very smooth. The result is a real taste sensation.”

Favourite savour y dish “Rice à la cazuela, the way my mother makes it every Sunday. It’s a traditional Catalan rice dish that is often compared to Valencian paella.” finale, offering the guest a ‘taste’ of both the goal and the ball. I learned about chromatherapy during a course I took on colours and how they affect our senses. The result was a series of innovative dishes. If you ask me, you can make whatever you want, as long as it tastes good.” In this issue of Debic Magazine we will discuss gourmet trends. How do you think the profession will evolve? “For me, cooking will always be the art of taste, in which modern techniques and machines are only a means to facilitate the continued evolution of gourmet cooking.”

Favourite dessert “Crème Catalana, a dish which also has an illustrious history. It’s a lot like crème brûlée, except crème Catalana also has cinnamon and lemon in it. I serve a modern version of this dessert in the restaurant with a fruit soup and a Granny Smith apple and lemon crisp with cinnamon ice cream.”

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Dolci al Cioccolate “Dessert with bitter chocolate” Method Capri cake Melt the chocolate to 50˚C and the butter to 35˚C. Add the almond paste. Dissolve the sugar and the salt in the eggs and beat. Mix the eggs with the chocolate and check that the temperature is above 35˚C. Add the flour and the almond flour. Place the mixture in a piping bag and allow to become firm by chilling in the refrigerator for 4 hours.

Olive oil sorbet Make a syrup from the water, invert sugar, sugar and lemon juice. Weigh the mixture and separate out 400 grams. Mix the 400 g of syrup with glucose and egg yolk and whip into a sabayon. Add the quark and, lastly, the olive oil. Pour through a fine sieve and allow to stand in the refrigerator for 12 hours. Pour into the ice-cream machine.

Cannoli Mix the cocoa powder with the flour and mix with sugar and butter in a planetary mixer with a dough hook for 2 minutes. Add the egg. Now add the Moscato wine and knead thoroughly. Allow to rest in the refrigerator for two hours. Roll the dough until thin and cut it out with a round cutter. Then wrap the dough around a metal tube and attach the edges with egg yolk. Bake in the oven for 6 to 10 minutes at 200˚C.

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Debic Collection

Amaro

Ingredients ser ves 10 Capri cake 120 g chocolate (70% cocoa) 20 g chocolate (100% cocoa) 80 g butter 35 g almond paste 120 g sugar

C h o c o l at e m o u s s e

200 g whole egg, pasteurised

Lightly whip the Debic Mousse au Chocolat in a planetary mixer, then add the limoncello. Cool in the refrigerator for four hours in a piping bag with a serrated nozzle.

65 g flour

P i s ta c h i o c r è m e

Olive oil sorbet

Whip the Debic Tiramisù with the pistachio paste into a thick, pourable mixture.

250 g water

20 g almond flour 0.5 g salt

105 g invert sugar 60 g granulated sugar

C h o c o l at e - o l i v e s a u c e

70 g lemon juice

Bring the sugar water, cocoa powder, black olives and cocoa nibs to the boil and leave to simmer for 5 minutes. Remove from the heat, add the Debic cream 35%, pass through a fine sieve and allow to cool.

120 g egg yolk, pasteurised 80 g glucose syrup 600 g quark (soft curd cheese) 200 g olive oil,

Mastri di San Basilio Riserva

Finish Squirt the mixture for the capri cake into silicone moulds and bake in the oven for 8 minutes at 200˚C. Sprinkle with icing sugar and plate. Fill the cannoli with the Debic Mousse au Chocolat and top off with pistachio crème, chocolate sauce and a quenelle of olive oil sorbet.

Cannoli 200 g flour 20 g cocoa powder 20 g sugar 35 g butter 1 egg 20 g Moscato wine

Chocolate mousse 500 ml Debic Mousse au Chocolat 100 ml limoncello

Pistachio crème 500 ml Debic Tiramisù 30 g pistachio paste

Chocolate-olive sauce 50 ml Debic cream 35% 100 g cocoa nibs 350 ml sugar water 20 g cocoa powder 100 g kalamata olives

Garnish 1

g icing sugar

10 g pistachio shavings

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Blanquette de “Veal: out of

Method Ingredients ser ves 10 Veal 1.5 kg veal rump

White sauce 500 ml Debic Culinaire Original

White sauce Sweat the mushrooms and shallots in Debic Roast & Fry. Add the white wine and reduce the sauce. Add the veal stock and Debic Culinaire Original and cook until reduced to the right consistency. Pass through a fine sieve and season with salt.

150 g mushrooms 30 g shallot

P o tat o m o u s s e l i n e

100 ml white wine

50 ml Debic Roast & Fry

Cook the potatoes until done, then mash them using Debic Culinaire Original and butter to make a creamy mash, add salt to taste.

Potato mousseline

Garnish

500 g potatoes

Blanch the carrots and mange tout, strain.

100 ml veal stock 3 g salt

200 ml Debic Culinaire Original 100 g butter 5 g salt

Garnish 200 g baby carrots 200 g mange tout 150 g mushrooms 5 g parsley

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Finish Trim the rump and grill until medium rare. Season on both sides and carve. Heat the mousseline and the vegetables. SautĂŠ the mushrooms and mix them into the sauce. Drizzle the sauce over the meat and arrange with the mousseline and vegetables on the plates.


Debic Collection

veau fashion but still so delicious�

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Pan-fried bass with grilled asparagus, sweet Cevenne onion cream, fermented garlic puree and potato mousseline

Ingredients ser ves 10 Bass 1500 g bass fillet with skin 100 ml Debic Roast & Fry

Method

Asparagus

A s pa r a g u s

1 kg white asparagus 500 ml Debic Roast & Fry

Cevenne onion cream 250 g Cevenne onion 95 ml Debic Roast & Fry 1 g thyme 250 ml Debic Culinaire Original 150 ml poultry stock 2.7 g gellan gum 1 g salt

Peel the asparagus and cook sous-vide with the butter at 85˚C for 30 minutes. Place in ice water to cool.

Cevenne onion cream Chop the onions into fine rings. Braise them with the butter and thyme until fully cooked but not browned. Add the stock and milk and gently simmer. Remove the thyme and puree in a blender until fine. Pass through a fine sieve and season with salt. Cool. Add the gellan gum and heat the mixture to 93˚C in 3 minutes. Cool on ice water. Grind into a gel with a hand blender and pass through a fine sieve. Spoon into a piping bag.

Fermented garlic puree 75 g black garlic (odourless) 75 ml water 10 ml sherry vinegar 1 g salt

Fermented garlic puree Combine the garlic with water and vinegar in a blender. Add salt to taste and put in a piping bag.

Potato mousseline

P o tat o m o u s s e l i n e

500 g Charlotte potatoes 150 g butter 100 ml Debic Culinaire Original 5 g salt

Cook the potatoes until done and mash. Add the Debic Culinaire Original and butter and salt to taste.

Garnish 20 Syrha leaves

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Finish Heat the Debic Roast & Fry and pan-fry the bass, skin-side down. Halve the asparagus, grill on the flat side and place on a plate. Heat the mousseline and squirt in tufts onto the plate. Top off the dish with the Cevenne onion cream, the black garlic emulsion and the tangy syrha leaves.


Debic Collection

Bouillabaisse with rouille “An evening at an outdoor café on the Côte d’Azur”

Ingredients ser ves 10

Method Bouillabaisse Sauté the onion, the leek and celery in the olive oil and add the fish heads and trimmings. Pour in the fish stock and allow everything to simmer gently for 20 minutes. Pour the mixture through a fine-mesh sieve. Sauté the onion, the garlic and the fennel and add the tomato concasse. Add the sieved mixture, the saffron and the Debic Culinaire Original and continue cooking for 20 minutes.

Rouille Immerse the saffron in white wine vinegar. Mix the egg yolk with the mustard and garlic in a food processor. Gradually drizzle the oil into the mixture, drop-by-drop, until it has the consistency of mayonnaise. Add the white wine vinegar, Debic Culinaire Original and salt to taste. Pour the mixture through a fine-mesh sieve and place in the refrigerator.

Garnish Fillet the fish and keep the heads and trimmings apart. Pan-fry the fish fillets, skin-side down. Sauté a finely chopped onion and add the mussels and cockles. Pour in the white wine and cook until the shells open.

Finish Serve the soup in bowls and garnish with pieces of fish, dill and the rouille.

Bouillabaisse 1 l Debic Culinaire Original 2 kg various types of salt-water fish (sapphirine gurnard (rouget), bass, prawns) 150 g onion 5 g garlic 200 g leek 150 g celery 100 ml olive oil 2 l fish stock 150 g tomato concasse 10 g garlic 150 g fennel 0.2 g saffron

Rouille 100 ml Debic Culinaire Original 20 ml white wine vinegar 70 g egg yolk 1 g mustard 0.2 g saffron 2 cloves garlic 3 dl peanut oil 5 g salt

Garnish 10 prawns 200 g bass 200 g sapphirine gurnard (rouget) 500 g mussels 200 g cockles 100 ml white wine 20 g onion a few sprigs of dill

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Ann “I cannot cook without cream and butter, but I like to combine them with the zesty tartness of citrus to lighten up the dishes a bit.” Take the story of female chefs, for example: while women often rule in home kitchens, they are unfortunately a minority in professional settings. Nonetheless, there are countless talented female chefs waiting to be discovered. In this spring edition, we are pleased to introduce Ann De Roy: Belgian Lady Chef of the Year 2013 and a great advocate of high-quality products.

Her career

“I opt for quality, products that I can count on”

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Ten years ago, Ann could not have imagined she would now be running a successful restaurant. That was when she left her career as a graphic designer to live out her dream, together with her husband Pieter Cardoen, of opening her own gastropub. On 21 January, she was named the new Belgian Lady Chef of the Year, thereby becoming the 23rd winner of this prestigious competition and succeeding Lisa Calcus of ‘Les Gribaumonts’ in Bergen. Ann feels this distinction attests to quality, creativity and excellence. She will hold the title for one year.

Her tip for other chefs a n d c at e r e r s “We started off quite small, as a gastropub where you could enjoy a good glass of wine. I never dreamed I would become a restaurant chef. The gastropub evolved very naturally.”


A fellow chef in the spotlight

De Roy Lady Chef of the Year 2013 Debic is a brand for professionals. It is used daily in restaurants and the catering and baking industries, bringing us into contact with chefs with a passion for their work who deserve to be put in the spotlight. All of these chefs have an extraordinary story to tell and it is our pleasure to share these with our readers.

Ann never had difficulty adjusting to this life change. In fact, she loves to use her graphic design expertise in the kitchen - and not just for plating food. It also comes in handy when designing the monthly newsletter. “We send out the newsletter to promote the restaurant and to inform our guests of the latest developments. You have to let your voice be heard. My tip to others in the industry is to keep moving; keep on investing in and improving on your project, step-by-step.”

Her culinary expertise Ann’s cooking is refined and places the focus on the ingredients. With her feminine touch, she takes care not to make dishes too heavy. She maintains that balance by adding a tanginess to her food. “I cannot cook without cream and butter, but I like to combine them with the zesty tartness of citrus to lighten up the dishes a bit.” In a nutshell, her style could best be described as a modern interpretation of classic cooking, with a lot of attention to detail. When it comes to quality, this Lady Chef makes no concessions on the quality of her ingredients.

“The products don’t always have to be fancy, like turbot or lobster, but they do have to be high quality.” Although she is not so focussed on regional traditions or products, she does try to maintain good ties with suppliers. Again, quality is key. “I choose products that I can stand behind and rely on. That’s why I always use Debic cream, for instance. The quality is consistently high. When serving is hectic and busy, I can be 100% sure of the quality.” Sweet or savoury? “I don’t really have a sweet tooth,” laughs Ann. However, she still really enjoys coming up with new desserts. The recipe for the “Lady Chef’s Dessert” was revealed especially for this magazine. >> Discover the recipe on the next pages!

“The quality of Debic cream is consistently high. When serving is hectic and busy, I can be 100% sure of the quality.”

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the Lady Chef’s Dessert This creation is typical of her cooking style: rich full flavours with tangy overtones.

It is a combination of ap with a crumble of cinnamon and nuts, plus the goat’s cheese ‘Crottin

Method Pieces of apple cooked sous-vide in a Roner Cut the Jonagold apple into pieces. Then place them in a vacuum sealed bag with a splash of maple syrup and of apple juice. Cook the apple sous-vide in the Roner for 12 minutes at 85°C. Chill the bag in ice water.

Nut and cinnamon crumble Allow the butter to come to room temperature and chop the nuts finely. Mix all the ingredients together and sprinkle the mixture onto a baking sheet. Bake at 150°C until the crumble has dried. Stir at regular intervals. Allow to cool and stir briefly.

Caramel lolly flan Heat the Debic cream 40%, milk and lollies together in the Thermomix at 80°C until the lollies have melted. Soften the gelatine in water, and then add the butter and the softened gelatine to the mixture. Strain and pour into moulds.

Apple sorbet Bring the water to a boil and dissolve the sugar in the water. Mix with the green pureed apple and add it to the ice cream maker. Make enough for your dessert and place the leftovers in the freezer.

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A fellow chef in the spotlight

ple and caramel frais moulé à la louche’ to top it all off.

Va n i l l a s p o n g e c a k e Mix all ingredients and pass the mixture through a sieve. Pour into a siphon bottle and allow to rest overnight. Squirt the mixture into a microwaveresistant plastic cup and cook for 50 seconds at 900 watts in the microwave.

Ingredients Pieces of apple cooked sous-vide in a Roner 1 ‘Jonagold’ apple A splash of maple syrup A splash of apple juice

G o at ’ s c h e e s e & y o g h u rt Place the yoghurt in a muslin and allow to rest overnight under pressure (place the muslin with the yoghurt in a sieve with a bowl underneath to capture the moisture. Then place a weight on the muslin to press the moisture out of the yoghurt). Next, mix the thickened yoghurt with the goat’s cheese until well blended. Put the mixture into a piping bag.

Nut and cinnamon crumble 50 g butter 50 g cane sugar 50 g flour 50 g mixed nuts

Caramel lolly flan 100 g caramel lollies 90 g Debic cream 40% 80 g milk

Finish

1

Now plate all ingredients in a row as shown in the photo.

60 g butter

leaf of gelatine

Appel sorbet 1

kg pureed green apple

280 g water 300 g sugar 20 g glucose powder

Vanilla sponge cake 20 g flour 80 g almond powder 100% 80 g sugar 4

eggs

1/2 vanilla bean (flesh)

Goat’s cheese & yoghurt 150 g whole yoghurt 100 g soft goat’s cheese

‘Crottin frais moulé

à la louche’

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Bruno Van Vaerenbergh, Tom van Meulebrouck

Tips & tricks for using Debic Culinaire cooking cream from our culinary advisors Bruno and Tom

For over 20 years, Debic Culinaire cooking cream has been an indispensible culinary ingredient. We recently launched an improved Debic Culinaire Original with a new recipe that is even creamier but still has the same functional properties as before. This cream won’t curdle when heated or used with food with a high acid content and is perfect for thickening.

A tomato soup prepared with Debic Culinaire Original is pictured here: the consistency is perfect and there is no curdling. The soup in the adjacent photo is clearly a different story.

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Techniques

Tagliatelle with prawns and pesto sauce Recipe on www.debic.com

Perfect consistency Apart from the fact that Debic Culinaire cooking cream does not curdle when heated or added to food with a high acid content, it also creates the perfect consistency without the need to add other ingredients, making it ideal for preparing dishes such as appetizers, soups, sauces and pastas. A common favourite on restaurant menus, tagliatelle with prawns in pesto sauce, can be prepared quickly and easily with Debic Culinaire Original. We first sautĂŠ several prawns in Debic Roast & Fry. Next, we add the pesto and then add Debic Culinaire Original. Despite the high fat content of the pesto, in addition to the fat we used for sautĂŠing, the cream acts as a great emulsifier and the fat droplets blend with the sauce, instead of floating to the surface. But the true strength of the cooking cream only becomes evident when we add the tagliatelle. The sauce coats the pasta, forming a delicious, well-blended final product: a perfect result!

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S av o u r y a n d s w e e t e s p u m a s Debic Culinaire Original is excellent as a base for espuma. Espuma, which is Spanish for foam, is the general culinary term for a frothy substance from a siphon. The liquid, that is made light and airy like whipped cream, has to have a certain viscosity or contain milk fat in order to maintain its airiness.

Shrimp cocktail with wakame espuma.

Wa k a m e e s p u m a Debic Culinaire makes wakame espuma easy to prepare. All you have to do is combine Debic Culinaire Original with seaweed. The cream then takes on the flavour of the seaweed. Thanks to the gelatinising properties of the seaweed, the foam becomes quite stiff, with a consistency comparable to whipped cream. It makes a great companion to an amusebouche served in a small glass or with a dish such as “Coral Reef�, in which various ingredients from the sea play a key role.

Wakame espuma recipe 500 ml Debic Culinaire Original 150 g Chuca wakame 3 g salt Heat the cream and add the chuka wakame. Blend until fine and pass the seaweed cream through a fine pointed sieve using a ladle. Allow the sauce to cool and add salt to taste. Then pour it into a siphon and use two gas cartridges to create stiff, stable foam. Use vacuum bags to vacuum package the leftover seaweed cream and store them in the refrigerator or freezer.

The coral reef Recipe on www.debic.com

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Techniques

Rouille espuma To create a variation on the classic bouillabaisse, we take 100 g rouille and mix it with a half-litre of Debic Culinaire Original. Fill the siphon with the rouille/cream mixture and use two gas cartridges to create foam. Then let the bottle rest for about 10 minutes so that the cream is evenly infused with gas. Serve the bouillabaisse as if it were cappuccino and squirt the espuma on top of the hot soup for a sensational taste experience.

Sw e e t e s p u m a s In addition to savoury espumas, there are also countless possibilities for sweet espumas. Using Debic desserts as a base, for instance, you can make various different espumas with a siphon. It’s quick and easy. Try for instance an espuma made from Debic Mousse au Chocolat. Add the contents of the bottle to a siphon and use two gas cartridges to create a foam. Use this espuma to top off desserts. Prepare amazing creations in a snap! Stay tuned for the next issue (autumn 2013), which will contain even more tips & tricks for using Debic Mousse au Chocolat, including how to add even more depth to the chocolate mousse with alcohol.

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Open.

Whip.

Ready!

Straight to work with our delicious chocolate mousse. New in our range of desserts: Ready to use chocolate mousse Want to save time and still have superior quality food? Debic extends its range of desserts with a great addition: a delicious chocolate mousse made with real Belgian chocolate! Packed ‘ready to use’ in a handy 1-litre bottle, deliciously creamy and with a mild flavour. As close to homemade as it gets.

New!


Debic Horeca Magazine: spring - summer 2013