No one does desserts better than Macphie

Transcription

1 Desserts

2 No one does desserts better than Macphie 2 Would you like to create mouth-watering desserts but sometimes lack the time, inspiration or even the skills to do so? Don t worry, Macphie has the solution. Our team of chefs has inspired this step-by-step guide to show you how to easily create a delicious range of desserts including cheesecakes, tarts, sundaes and crème brûlées. From classic favourites, to your own new signature dish, our recipes will inspire you to create the perfect desserts every time. MAXIMISE YOUR PROFITS On average, creating your own desserts generates 50% higher profits than bought-in items

3 Contents The Macphie desserts range - why use our products? 4 Our chefs' top tips for desserts success 5 CHEESECAKES AND TARTS 7 Berry Tartlets 8 Tarte Au Citron Blueberry Crème Brulee Tarts 9 Black Forest Tarts White Chocolate Cheesecake 10 Chocolate Layer Cheesecake Oreo Cookie Cheesecake 11 Cherry Cheesecake POT DESSERTS 13 Limoncello Pots 14 Red Berry & White Chocolate Pot Mocha Chocolate Cups 15 Salted Caramel Pots Dark Chocolate & Salted Caramel Crème Brûlée 16 Eton Mess Amaretto & Pistachio Chocolate Shots 17 Sicilian Lemon & Raspberry Pots Trio of Summer Desserts 18 - Chocolate & Coconut Pot - Lemon & Mango Pot - Raspberry Crème Brûlée Trio of Winter Desserts 19 - Rice Pudding Crème Brûlée - Black Forest Chocolate Pot - Sicilian Lemon Pot with Winter Berries Neapolitan Shots 20 Layered Fruit Panna Cotta Shots 21 CLASSIC & RETRO 23 Chocolate Brioche Pudding 24 Berry Crème Brûlée Sticky Toffee Pudding 25 Lemon Tiramisu Chocolate Profiteroles 26 Luxury Trifle Piña Colada Cocktail Shots 27 Apple Crumble Pots Lemon Thyme Profiteroles 28 Rosewater & Cardamom Brûlée Apple & Pear Strudel with Cinnamon 29 Crème Anglaise Toasted Coconut Panna Cotta SUNDAES & ICE CREAM DESSERTS 31 Frozen Berries with Crème Anglais 32 Dark Chocolate Sundae Toffee Popcorn Sundae 33 Christmas Pudding Sundae Lemon Ice Cream 34 Ice Cream Waffles Ice Cream Cookie Sandwich 35 Raspberry Sorbet with Ginger Biscuits AMERICAN GOURMET 37 Maple & Bacon Pancake Skewers 38 Churros with Toffee Dipping Sauce Cinnamon & Maple Cupcakes 39 Salted Caramel Thick Shake Pecan Pie 40 Red Berry Pot Granola Key Lime Shots 41 Hot Chocolate Brownie other delicious products 42 from macphie Your Notes 43 Technical Support 3

4 The Macphie Desserts range...why use our products? Comprehensive range of ready-to-use culinary sweet sauces, desserts, fruit coulis, bakery mixes and dairy cream alternatives, providing everything you need to create an exciting and delicious dessert menu. No chef experience required. Our products are easy to use and produced to the highest quality standards, delivering guaranteed consistent results every time. Our range of ready to use desserts; Panna Cotta, Crème Brûlée, Sicilian Lemon Pot, Chocolate Pot and new Red Berry Pot, offer endless opportunities for creating a range of exciting new dishes and are so easy to use... simply heat, chill and serve. All culinary sweet sauces, heat-chill-serve desserts and fruit ku-li are Gluten Free Step1 - Heat Step2 - chill Step3 - serve 4

5 Meet our chefs and discover their top tips for dessert success Our development chefs Norman and Adrian travel extensively looking for exciting recipe ideas and new flavours to share with our customers. Many of these recipes can be created as single servings or multi-portions for large events. We hope you enjoy their dessert recipe collection! Use a range of different serving dishes to present your desserts. This can help convey the message to your customers that the desserts themselves are innovative, premium, classic or fun. Glass serving dishes allow the customer to see layers, colours and ingredients which will heighten their enjoyment of the overall dessert. Use the Macphie range of fruit coulis to decorate plates or to add an extra hit of flavour and colour to a dessert, allowing you to charge a more premium price. Use seasonal fruits and flavours to provide new desserts throughout the year and keep your customers coming back again and again. Add two or three mini desserts onto one plate to capitalise on the current trend for sharing. 5

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7 cheesecakes & TARTS Creamy and comforting with a classic crunchy base, cheesecakes are the ultimate dessert, while sweet tarts offer sophistication and opportunities to be endlessly creative. CHEESECAKES & TARTS 7

8 CHEESECAKES & TARTS BERRY TARTLETS Ingredients to serve 12 Macphie Red Berry Pot Individual Sweet Pastry Cases 12 Mixed Fresh Berries Macphie Sweet Snow Mint Leaves Pour Macphie Red Berry Pot into a saucepan, bring to the boil and boil vigorously for 2 minutes stirring continuously Pour into the pastry cases, cool slightly, then chill for 1-2 hours until set Finish with mixed fresh berries and dust with Macphie Sweet Snow Add sprig of mint to finish Tarte au Citron Ingredients to serve 12 Macphie Sicilian Lemon Pot Sweet Pastry Case Fresh Strawberries and Blueberries Vanilla Ice Cream Macphie Sweet Snow 1 Large Pour Macphie Sicilian Lemon Pot into a saucepan, bring to the boil and boil vigorously for 2 minutes stirring continuously Pour into the pastry case, cool slightly then chill for 1-2 hours until set Dust with Macphie Sweet Snow and serve with fresh strawberries and blueberries and a scoop of vanilla ice cream This recipe can also be made with 12 small pastry cases as individual portions 8

9 BLUEBERRY CRÈME BRÛLÉE TARTS Ingredients to serve 12 Macphie Crème Brûlée Fresh Blueberries 200g Individual Sweet Pastry Cases 12 Demerara Sugar Mint Leaves Pour Macphie Crème Brûlée into a saucepan and gently heat to C, stirring continuously Gently stir in blueberries Pour into sweet pastry cases, cool slightly then chill for 1-2 hours until set Sprinkle with demerara sugar and caramelise with a blow torch before serving with a sprig of mint BLACK FOREST TARTS Ingredients to serve 12 Macphie Chocolate Pot Individual Sweet Pastry Cases 12 Sour Cherry ku-li Macphie GlenDelight Fresh Cherries Cocoa Powder 120g Pour Macphie Chocolate Pot into a saucepan and gently heat to C, stirring continuously Squeeze a small amount of Sour Cherry ku-li into base of pastry cases then carefully pour over Macphie Chocolate Pot. Allow to cool slightly then chill for 1-2 hours until set Finish with a spoonful of whipped Macphie GlenDelight, a dusting of cocoa powder and a fresh cherry CHEESECAKES & TARTS 9

10 CHEESECAKES & TARTS 10 WHITE CHOCOLATE CHEESECAKE Ingredients to serve 12 Macphie Panna Cotta Macphie Homebake Chocolate Muffin Cream Cheese White Chocolate Icing Sugar Strawberry & Rhubarb ku-li Fresh Berries Mint Leaves 500g 200g 50g Line individual cheesecake rings with slices of Macphie Homebake Chocolate Muffin Mix to create a base (see for recipe) Beat cream cheese and icing sugar together Pour Macphie Panna Cotta into a saucepan and boil vigorously for 2 minutes stirring continuously, add white chocolate, stir through until melted then allow to cool slightly Mix in the cream cheese mixture until smooth Pour cheescake mixture onto base and gently level with a spatula Chill for approximately 1-2 hours until set, decorate plate with Strawberry & Rhubarb ku-li, carefully remove cheesecake from mould onto plate Serve with fresh berries and a sprig of mint chocolate layer cheesecake Ingredients to serve 12 Macphie Panna Cotta Cream Cheese 600g Chocolate Cookies (crushed) 200g Plain Chocolate 150g Butter 100g Icing Sugar 80g Macphie Continental Dark Chocolate Sauce Mint Leaves Line individual cheesecake rings with slices of Macphie Homebake Chocolate Muffin Mix (see for recipe) Melt the butter and add the crushed cookies, press into base of cake tin with the back of a metal spoon, then leave to set Beat cream cheese and icing sugar together Pour 500ml Macphie Panna Cotta into a saucepan and boil vigorously for 2 minutes, stirring regularly. Allow to cool slightly Mix in half the cream cheese mixture until smooth, pour over the cookie base and chill for approximately 2 hours Pour the remaining Macphie Panna Cotta into a saucepan and boil vigorously for 2 minutes, stirring continuously. Add chocolate, stir until melted Mix in the remaining cream cheese mixture until smooth. Pour over the plain cheesecake mixture and gently level the surface with a spatula Chill for approximately 2 hours until set, then remove from tin, cut into slices and drizzle with Macphie Continental Dark Chocolate Sauce and a sprig of mint

11 OREO COOKIE CHEESECAKE Ingredients to serve 12 Macphie Panna Cotta Cream Cheese Oreo Cookies (crushed) Butter Icing Sugar 600g 200g 100g 80g Oreo Cookies 8 Macphie GlenDelight O.T.T Chocolate Dessert Topping Lightly grease a 9 loose-bottomed round cake tin Melt the butter, add the crushed Oreo cookies Press into base of cake tin with the back of a metal spoon, then leave to set Beat cream cheese and icing sugar together Pour Macphie Panna Cotta into a saucepan and boil vigorously for 2 minutes, stirring continuously, allow to cool slightly Mix in the cream cheese mixture until smooth. Break up four Oreo cookies over base Pour cheesecake mixture onto cookie base and gently level the surface with a spatula Chill for approximately 1-2 hours until set, then carefully remove from tin Decorate the top with whipped GlenDelight quartered Oreo cookies and O.T.T Chocolate Dessert Topping CHERRY CHEESECAKE Ingredients to serve 12 Macphie Panna Cotta Cream Cheese Crushed Digestive Biscuits Butter Icing Sugar Sour Cherry ku-li Maraschino Cherries Melt the butter and add the crushed digestive biscuits, press into base of individual moulds and chill Beat cream cheese and icing sugar together 600g 200g 100g 80g Pour Macphie Panna Cotta into a saucepan and boil vigorously for 2 minutes, stirring continuously, allow to cool slightly Mix in the cream cheese mixture until smooth Pour cheesecake mixture onto biscuit base and gently level with a spatula Chill for approximately 1-2 hours until set Carefully remove from mould onto serving plate Finish with Sour Cherry ku-li and a maraschino cherry 11 CHEESECAKES & TARTS

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13 pot desserts On-trend pot desserts allow you to intrigue and satisfy the senses. Add impact and visual appeal by using layers, different colour combinations and contrasting textures. Serve individually or as a trio for the ultimate pudding lovers experience. pot desserts 13

14 pot desserts LIMONCELLO POTS Ingredients to serve 12 Macphie Sicilian Lemon Pot Lemon Curd Limoncello Liqueur Macphie GlenDelight Macphie Lemon Sensations Cake Squares 250g 100g Pour half Macphie Sicilian Lemon Pot into a saucepan, bring to the boil and boil vigorously for 2 minutes, stirring continuously, add half the Limoncello liqueur and stir through Pour into serving dishes and chill for 1 hour Pipe lemon curd on top of set dessert Chill for 1-2 hours until set heat remainder of Macphie Sicilian Lemon Pot as in Step 1, then pour on top of Lemon Curd layer Red berry & WHITE CHOCOLATE pots Ingredients to serve 12 Macphie Red Berry Pot White Chocolate Grated White Chocolate 200g Pour Macphie Red Berry Pot into a saucepan and boil vigorously for 2 minutes, stirring regularly, add white chocolate and stir through, allow to cool slightly Pour into shot glasses Chill for 1-2 hours until set Decorate with grated white chocolate and serve 14 Finish with swirl of whipped Macphie GlenDelight For extra indulgence serve with squares of lemon cake made using Macphie HomeBake Lemon Sensations Cake Mix (see for recipe)

15 MOCHA CHOCOLATE CUPS SALTED CARAMEL POTS Ingredients to serve 12 Ingredients to serve 24 Macphie Chocolate Pot Macphie Chocolate Pot Espresso Coffee Powder Macphie GlenDelight Cocoa Powder Chocolate Covered Coffee Beans 30g Pour the Macphie Chocolate Pot into a saucepan, add espresso coffee powder and gently heat to C, stirring continuously Pour into espresso cups, cool slightly and chill for 1-2 hours until set Finish with a spoonful of whipped Macphie GlenDelight, a dusting of cocoa powder and chocolate covered coffee beans Macphie Crème Brûlèe O.T.T Salted Caramel Dessert Topping O.T.T Salted Caramel Dessert Topping Macphie GlenDelight Chocolate Shavings 200g Pour Macphie Chocolate Pot into a saucepan and gently heat to C, stirring continuously Pour into bottom of glass pots and chill (approximately 1 hour) Pour Macphie Crème Brûlèe into a saucepan and gently heat to C, stirring continuously Add 200g of O.T.T Salted Caramel Sauce to hot Crème Brûlèe then pour onto set Macphie Chocolate Pot Chill for approximately 1-2 hours until set Finish with a layer of O.T.T Salted Caramel Dessert Topping, a spoonful of whipped Macphie GlenDelight and chocolate shavings 15 Pot desserts

16 pot desserts 16 DARK CHOCOLATE & SALTED CARAMEL CRÈME BRÛLÉE Ingredients to serve 8 Macphie Crème Brûlée O.T.T Salted Caramel Dessert Topping Dark Chocolate (70% cocoa solids preferred) Demerara Sugar Shortbread Fingers 200g 200g Place O.T.T Salted Caramel Sauce into bottom of glass ramekins or dishes. Freeze for 1 hour Pour Macphie Crème Brûlée into a saucepan and gently heat to C, stirring continuously. When boiling, add chocolate broken into pieces and stir until melted Pour heated crème brûlée over O.T.T Salted Caramel Dessert Topping Chill for 1-2 hours until set Sprinkle with demerara sugar and brown with blow torch Serve with shortbread fingers made using Macphie HomeBake Shortbread Mix (see for recipe) ETON MESS Ingredients to serve 25 Macphie GlenDelight Fresh Strawberries 100g Meringues 12 Raspberry ku-li Cut strawberries in half Break up the meringues into small pieces and combine with whipped Macphie GlenDelight and strawberries Drizzle with Raspberry ku-li TOP TIP For a new take on this classic dessert, replace the strawberries and Raspberry ku-li with Mango ku-li and fresh mango pieces or even make a chocolate version mixing in chocolate chunks and O.T.T Chocolate Dessert Topping with the broken meringue

17 AMARETTO & PISTACHIO CHOCOLATE SHOTS SICILIAN LEMON & RASPBERRY POTS Ingredients to serve 10 Ingredients to serve 8 Macphie Chocolate Pot Amaretto Liqueur Pistachio Nuts 100ml 100g Pour half the Macphie Chocolate Pot into a saucepan and gently heat to C, stirring continuously Add half of the liqueur and stir gently until combined half fill shot glasses with mixture Allow to cool and set Add a layer of coarsely chopped pistachio nuts (see picture) Pour remainder of Macphie Chocolate Pot into a saucepan and repeat first 2 steps above Top up shot glasses leaving space at the top to decorate Chill until set and finish with a final sprinkle of chopped pistachio nuts Macphie Sicilian Lemon Pot Raspberry ku-li Fresh Raspberries Macphie Sweet Snow Macphie GlenDelight Mint Leaves 200g Pour a layer of Raspberry ku-li into glass pots Pour Macphie Sicilian Lemon Pot into a saucepan, bring to the boil and boil vigorously for 2 minutes stirring continuously Pour over the Raspberry ku-li, then chill for 1-2 hours until set Finish with a spoonful of whipped Macphie GlenDelight Serve with fresh raspberries, dusted with Macphie Sweet Snow and finish with a sprig of mint Pot desserts 17

18 TRIO OF SUMMER DESSERTS pot desserts 18 Chocolate & Coconut Pot Ingredients to serve 10 Macphie Chocolate Pot Coconut Cream 100g Coconut shavings Pour Macphie Chocolate Pot into a saucepan and gently heat to C, stirring continuously Add coconut cream and bring to the boil Pour into cups and chill for 1-2 hours Serve with toasted coconut Lemon & Mango Pot Ingredients to serve 12 Macphie Sicilian Lemon Pot Mango ku-li 200g Fresh Mango (chopped) Pour a layer of Mango ku-li into serving glasses Pour Macphie Sicilian Lemon Pot into a saucepan, bring to the boil, and boil vigorously for 2 minutes, stirring continuously, allow to cool slightly then pour on top of Mango ku-li Chill 1-2 hours, or until set Finish with pieces of chopped fresh mango Raspberry Crème Brûlée Ingredients to serve 12 Macphie Crème Brûlée Raspberry ku-li Fresh Raspberries Line ramekin with Raspberry ku-li and fresh raspberries Pour Macphie Crème Brûlée into a saucepan and gently heat to C, stirring continuously, pour over Raspberry ku-li and raspberries Chill for 1-2 hours until set Before serving, sprinkle with demerara sugar and blow-torch until caramelised TOP TIP For a smooth line, freeze Mango ku-li for an hour before pouring the hot Sicilian Lemon Pot on top

19 TRIO OF winter DESSERTS Rice Pudding Crème Brûlée Ingredients to serve 10 Macphie Crème Brûlée Tinned Rice Pudding 425g Demerara Sugar Pour Macphie Creme Brûlée into a saucepan and gently heat to o C, stirring continuously, stir rice pudding through Decant into ramekins and chill for 1-2 hours, or until set Before serving, sprinkle with demerara sugar and blow-torch until caramelised Sicilian Lemon Pot with Winter Berries Ingredients to serve 12 Macphie Sicilian Lemon Pot Fresh Winter Berries Cassis Liqueur Soak winter berries in cassis Pour Macphie Sicilian Lemon Pot into a saucepan, bring to the boil, and boil vigorously for 2 minutes, stirring continuously Pour into serving glasses and chill for 1-2 hours until set Serve with a spoonful of the cassis soaked berries Blackforest Chocolate Pot Ingredients to serve 10 Macphie Chocolate Pot Sour Cherry ku-li Macphie GlenDelight Line espresso cups with Sour Cherry ku-li Pour Chocolate Pot into a saucepan and gently heat to o C, stirring continuously Pour over the Sour Cherry ku-li then chill for 1-2 hours until set Mix Sour Cherry ku-li with with tinned cherries to create a compote Add a spoonful of whipped Macphie GlenDelight on top of Chocolate Pot and drizzle with the sour cherry compote Pot desserts 19

20 Perfect for event catering pot desserts 20 NEAPOLITAN SHOTS Ingredients to serve 60 Macphie Panna Cotta Macphie Red Berry Pot Macphie Chocolate Pot Fresh Raspberries White and Dark Chocolate Shavings Macphie GlenDelight Pour 250ml Macphie Red Berry Pot into a saucepan, bring to the boil and boil vigorously for 2 minutes stirring continuously Pour 250ml Macphie Chocolate Pot into a saucepan and gently heat to C, stirring continuously Pour 250ml Macphie Panna Cotta into a saucepan and boil vigorously for 2 minutes, stirring continuously Pour each dessert in approximately 20 serving shot glasses, a quarter of the way up the glass, allow to cool slightly then chill for 1 hour until set heat the remainder of each dessert according to the instructions above and use to top up the shot glasses with contrasting flavours and colours as seen in the picture Chill for 1-2 hours until set, finish with rosettes of whipped Macphie GlenDelight, chocolate shavings and fresh raspberries TOP TIP For extra indulgence add a shot of your favourite liqueur to the second layers of desserts when heating in the pan

21 Perfect for event catering LAYERED FRUIT PANNA COTTA SHOTS Ingredients to serve 30 Macphie Panna Cotta Green Apple ku-li Raspberry ku-li Mango ku-li Fresh Raspberries Chocolate Shavings 250g 250g 250g Place equal amounts of assorted ku-li flavours into bottom of shot glasses Pot desserts Place in freezer for 1-2 hours Pour Macphie Panna Cotta into a saucepan and boil vigorously for 2 minutes, stirring continuously Pour on top of frozen ku-li Chill for 1-2 hours until set Decorate with ku-li, fresh raspberries and chocolate shavings TOP TIP Use your imagination to finish the shots in different ways - try fresh fruit, chocolate shavings, chopped nuts and additional layers of ku-li 21

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23 Classic and Retro Our classic dessert recipes indulge in the nostalgia of childhood memories, delivering everyone s favourite, familiar flavours, but often with a modern twist to tap into the latest trend for everything retro. classic and retro 23

24 CHOCOLATE BRIOCHE PUDDING Ingredients to serve 12 BERRY CRÈME BRÛLÉE Ingredients to serve 8 classic and retro Macphie Chocolate Pot Brioche 300g Pour Macphie Chocolate Pot into a saucepan and gently heat to C, stirring continuously Slice brioche and add a layer into the base of individual serving dishes, pour on half the Macphie Chocolate Pot Add another layer of brioche and finish with the remainder of the Macphie Chocolate Pot Chill for 1-2 hours until set Macphie Crème Brûlée Mixed Berries Demerara Sugar 200g Pour Macphie Crème Brûlée into a saucepan and gently heat to 85-90ºC, stirring continuously Stir in mixed berries Pour into ramekins, cool slightly then chill for 1-2 hours until set Sprinkle with demerara sugar and caramelise with a blow torch before serving 24

25 STICKY TOFFEE PUDDING Lemon TIRAMISU Ingredients to serve 14 Ingredients to serve 8 Macphie Toffee Sauce Macphie Mississippi Toffee Muffin Mix Chopped Dates Water Oil 1kg 400g 425g 235g Soak the chopped dates in boiling water for 10 minutes Add water and oil to Macphie Mississippi Toffee Muffin Mix in a mixer fitted with a beater and mix on slow speed for 1 minute Scrape down and beat for a further 6 minutes on medium speed Strain the chopped dates and gently fold into the batter Deposit 120g of batter into pudding basins (3/4 full), place in steamer for minutes, or bake at 185 C for minutes Serve with a generous helping of warmed Macphie Toffee Sauce Macphie HomeBake Lemon Sensation Cake Macphie GlenDelight Mascarpone Cheese Lemon Curd Macphie Sweet Snow 300ml 300g 150g Make Macphie HomeBake Lemon Sensation Cake according to the traybake recipe on pack When cool cut into 3 equal layers Lightly whip Macphie GlenDelight and blend with mascarpone cheese Pipe layer of mascarpone cheese and Macphie GlenDelight mixture on top of Macphie Lemon Sensation Cake followed by lemon curd Top with next layer of Macphie Lemon Sensation Cake Repeat layer of mascarpone cheese, Macphie GlenDelight, lemon curd and place final layer of Macphie Lemon Sensation Cake on top Dust with Macphie Sweet Snow classic and retro 25

26 CHOCOLATE PROFITEROLES Ingredients to serve 8 x 4 Profiteroles LUXURY TRIFLE Ingredients to serve 20 classic and retro Cold Water Macphie Choutex Macphie GlenDelight 400g 250g Macphie Continental Dark Chocolate Sauce Place the Macphie Choutex in a mixer fitted with a beater, add the cold water, beating on slow speed for 2 minutes, scrape down Beat for a further 6-7 minutes on middle speed, until a smooth paste is obtained Pipe/deposit 20g of the batter as required onto a lightly greased baking tray Bake for 30 minutes at 200ºC Once cool, fill with whipped Macphie GlenDelight Pour over Macphie Continental Dark Chocolate Sauce Macphie Dairy Custard Raspberry Jelly Macphie GlenDelight Mixed Fresh Berries Macphie Sweet Snow Make up jelly as per instructions on the pack Place fruit and jelly in bottom of glass dishes Chill for 1-2 hours until set Top with Macphie Dairy Custard Finish with a spoonful of whipped Macphie GlenDelight, fresh fruit and a dusting of Macphie Sweet Snow 100g 26

27 TOP TIP Use apple pie filling instead of a stewed apple PIÑA COLADA COCKTAIL SHOTS Ingredients to serve 20 APPLE CRUMBLE POTS Ingredients to serve 4 Macphie Panna Cotta Coconut Milk Caster Sugar Water Fresh Strawberries (chopped) Fresh Pineapple (chopped) Chopped Fresh Red Chilli (optional) 200g 150g 150g 1/2 tbsp Pour Macphie Panna Cotta into a saucepan with coconut milk and boil vigorously for 2 minutes, stirring continuously Pour into shot glasses about 2 /3 of the way up Chill for 1-2 hours For the fruit salsa: In a saucepan, combine sugar and water, bring to the boil, stirring until sugar has dissolved, then allow to cool Finally, add chopped fruit to syrup and chopped chilli (if using). Pour onto set Panna Cotta, filling the glass Macphie HomeBake Flapjack Mix Ground Almonds Flour Caster Sugar Stewed Bramley Apple Cinnamon Powder Macphie Dairy Custard 200g 100g 100g 25g 1 Large 1tsp Place stewed Bramley apple and caster sugar into a bowl and mix together In a separate bowl, combine Macphie HomeBake Flapjack Mix, ground almonds, flour and cinnamon powder and mix together Place alternate layers of apple and crumble mix in oven-proof dishes, finish with crumble mix Bake for minutes at 200ºC until golden brown Serve with a small jug of warm Macphie Dairy Custard 27 classic and retro

28 classic and retro 28 LEMON THYME PROFITEROLES Ingredients to serve 8 x 4 profiteroles Macphie Sicilian Lemon Pot Cold Water Macphie Choutex Fresh Lemon Thyme (finely chopped) Macphie 5th Avenue Lemon Icing Macphie Sweet Snow 400g 250g 20g Place the Macphie Choutex and lemon thyme in a mixer fitted with a beater and add the cold water, beating on slow speed for 2 minutes, then scrape down Beat for a further 6-7 minutes on middle speed, until a smooth paste is obtained Pipe/deposit the batter as required onto a lightly greased baking tray Bake for 30 minutes at 200ºC Pour Macphie Sicilian Lemon Pot into a saucepan, bring to the boil and boil vigorously for 2 minutes stirring continuously Pour into a bowl, leave to cool slightly then chill for 1-2 hours until set Fill choux buns with a spoonful of the cooled Macphie Sicilian Lemon Pot and finish with Macphie 5th Avenue Lemon Icing and a dusting of Macphie Sweet Snow ROSEWATER & CARDAMOM brûlée Ingredients to serve 8 Macphie Crème Brûlée Strawberry & Rhubarb ku-li Cardamom Pods seeds removed and crushed Rose Water Rose Petals 300g 15g 10g Pour a layer of Strawberry & Rhubarb ku-li into base of serving dishes Pour Macphie Crème Brûlée into a saucepan Gently heat to 85-90ºC, stirring continuously, add rose water and crushed cardamom into Macphie Crème Brûlée and heat through Pour into serving dishes on top of Strawberry & Rhubarb ku-li, cool slightly and chill for 1-2 hours until set Finish with rose petals

29 APPLE & PEAR STRUDEL WITH CINNAMON CRÈME ANGLAISE Ingredients to serve 8 Macphie Crème Anglaise Sultanas 50g Unsalted Butter 30g 2 Cooking Apples, peeled, cored and finely sliced 1 Conference Pear, peeled, cored and chopped Soft Brown Sugar 2 tbsp Ready-rolled Filo Pastry 5 sheets Cinnamon 1tbsp Preheat the oven to 190ºC Put the apples, pear, brown sugar and cinnamon in a large bowl and mix together Line a baking sheet with baking parchment. Lay a sheet of filo on the lined baking sheet and brush with the melted butter. Repeat with the remaining sheets of filo, brushing each with butter Place the fruit filling along a long edge of the pastry, leaving an inch space at either end. Using the baking parchment to help you, roll the pastry up around the filling, folding in the ends to seal Brush the top of the strudel with the remaining butter, then bake for 20 minutes, or until crisp and golden Mix ground cinnamon with Macphie Crème Anglaise and serve with strudel TOASTED COCONUT PANNA COTTA Ingredients to serve 12 Macphie Panna Cotta Coconut Cream Toasted Coconut Flakes Dried Mango Slices Demerara Sugar 200g Pour Macphie Panna Cotta into a saucepan and boil vigorously for 2 minutes, stirring continuously Add the coconut cream and stir until melted through the Panna Cotta Pour into moulds and chill for 1-2 hours until set Turn Macphie Panna Cotta out of mould onto serving plate Sprinkle mango slices with brown sugar and caramelise with blow torch or under a hot grill Place toasted coconut on top of Macphie Panna Cotta and serve with the caramelised mango slices 29 classic and retro

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31 Sundaes and Ice cream Desserts Ice cream sundaes the perfect opportunity to get creative with an endless variety of magical combinations of ice cream, sweet sauces and delicious surprises! Sundaes and Ice cream Desserts 31

32 Sundaes and Ice cream Desserts FROZEN BERRIES WITH CRÈME ANGLAISE Ingredients to serve 12 Macphie Crème Anglaise Frozen Berries Warm Macphie Creme Anglaise gently in a pan Place frozen berries into a glass Drizzle berries with lots of warm Macphie Crème Anglaise TOP TIP Add theatre to your food offering by pouring the Crème Anglaise sauce onto the berries at the table 400g Dark Chocolate Sundae Ingredients to make 1 generous serving Macphie Chocolate Pot Caster Sugar O.T.T Chocolate Dessert Topping 100g 70ml Wafer Stick Rolls 2 Macphie GlenDelight O.T.T Chocolate Dessert Topping Chocolate Shavings Pour Macphie Chocolate Pot into a bowl Stir in Caster Sugar Churn in ice cream maker until thick Drizzle O.T.T Chocolate Dessert Topping inside of serving dish Add scoops of ice cream into the dish and top with whipped Macphie GlenDelight Finish with a drizzle of O.T.T Chocolate Dessert Topping, chocolate shavings and wafer stick rolls 32

33 Great use of leftovers TOFFEE POPCORN SUNDAE Ingredients to serve 4 Macphie Homebake Chocolate Muffin Mix Water Vegetable Oil Vanilla Ice cream Macphie Toffee Sauce Toffee Popcorn 500g 215g 130g Preheat oven to 160ºC. Lightly grease a 12 x7 baking tin and line with grease-proof paper Add water and vegetable oil to Macphie HomeBake Chocolate Muffin Mix into a mixing bowl fitted with a beater Deposit all the batter into the baking tin, place into a pre-heated oven and bake for minutes Place on to wire rack and leave to cool Press chocolate muffin chunks into base of sundae dish, add a scoop of ice cream, pour over Macphie Toffee Sauce and sprinkle with popcorn. Continue to layer until glass is full, finishing with a generous serving of Macphie Toffee Sauce CHRISTMAS PUDDING SUNDAE Ingredients to serve 12 Macphie Crème Brûlée Caster Sugar Christmas Pudding Macphie Brandy Sauce 100g 100g To make Christmas pudding see recipe at Stir caster sugar until it has dissolved into Crème Brûlée Churn in an ice cream maker until thick Stir in pieces of Christmas pudding Pour into a suitable container and freeze Before serving, remove the ice cream from the freezer and allow to soften a little Scoop into a serving dish and finish with Macphie Brandy Sauce Sundaes and Ice cream Desserts 33

34 Sundaes and Ice cream Desserts LEMON ICE CREAM Ingredients to serve 12 Macphie Sicilian Lemon Pot Caster Sugar Fresh Strawberries Mint Leaves Lemon Zest Pour Macphie Sicilian Lemon Pot into a bowl Stir in caster sugar Churn in ice cream maker until thick Serve with fresh strawberries, mint leaves and lemon zest 100g ICE CREAM WAFFLES Ingredients to serve 12 Macphie Luxury American Pancake Concentrate Cold Water Flour O.T.T Toffee Dessert Topping Vanilla Ice Cream 500g 750g 500g Place Macphie Luxury American Pancake Concentrate, plain flour and 500g water into mixer and mix on slow speed for 1 minute Add the remaining water and use a mixer fitted with a whisk on slow speed for 1 minute followed by 2 minutes on medium speed Add batter to waffle maker and follow manufacturer s instructions Drizzle over warm O.T.T Toffee Flavoured Dessert Topping Serve with a scoop of vanilla ice cream and an extra drizzle of O.T.T Toffee Dessert Topping 34

35 ICE CREAM COOKIE SANDWICH Ingredients to serve 8 Macphie HomeBake Cookie Mix Water Chocolate Chips Vanilla Ice Cream O.T.T Salted Caramel Dessert Topping 1kg 110g 100g Preheat oven to 170 C and line baking tray with grease-proof paper or baking parchment Put the Macphie Homebake Cookie Mix and water in a mixing bowl fitted with a beater and mix for 2 minutes on slow speed until a dough is formed Blend in chocolate chips on slow speed for a few seconds until combined Roll the dough out into a sausage shape about 5cm in diameter then cut into 10 equal portions (approximately 60g per unit) using a serrated knife or a metal scraper Place the cookie dough pieces onto the lined tray, separating them out evenly to allow for flow during baking Bake for minutes Remove from the oven to a wire rack and allow to cool for 30 minutes. Sandwich two cookies together with vanilla ice cream and O.T.T Salted Caramel Dessert Topping RASPBERRY SORBET WITH GINGER BISCUITs Ingredients to serve 10 Macphie Homebake Gingerbread Biscuit Mix Raspberry ku-li Golden Syrup Vegetable Oil Water Caster Sugar Fresh Mint Leaves 500g 475g 150g 50g 50g 50g Add Macphie Homebake Ginger Bread Biscuit Mix to a mixer fitter with a beater Slowly pour in the vegetable oil and water and mix for 30 seconds on low speed Add golden syrup, scrape down, then mix for a further 2-3 minutes on slow speed Roll dough out to approximately 6mm thick and cut out to desired shapes Bake at 150 C for 16 minutes or until golden, leave to cool Add caster sugar to Raspberry ku-li and stir in Place in an ice cream maker and churn until frozen Add scoops of raspberry sorbet into glass dishes. Finish with sprig of fresh mint and serve with the gingerbread biscuits 35 Sundaes and Ice cream Desserts

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37 AMERICAN GOURMET Gourmet Junk Food is the new hot dining trend sweeping the food industry as our love affair with everything American continues. We visited New York to taste the latest flavour combinations and created the following recipes to help you bring a taste of The Big Apple to your customers. Enjoy Y all American gourmet 37

38 Also a delicious new idea for breakfast MAPLE & BACON PANCAKE SKEWERS CHURROS WITH TOFFEE DIPPING SAUCE AMERICAN GOURMET 38 Ingredients to make 12 x 4 pancakes Luxury American Pancake Concentrate Bread flour Water Smoked Streaky Bacon Slices O.T.T Maple Flavoured Dessert Topping Fresh Berries 500g 500g 500g 6 rashers Place Pancake Concentrate into a bowl fitted with a whisk, add water gradually and mix on fast speed till batter is smooth For each pancake, deposit 30g of batter on a hot plate for 1 minute each side Drizzle O.T.T Maple Flavoured Dessert Topping over bacon and cook in oven at 200 C for 8-10 minutes Fold bacon onto skewers while still warm, sandwiching with 2 pancakes on each end of the skewer Serve with O.T.T Maple Flavoured Dessert Topping drizzled over top of pancakes and fresh berries Ingredients to serve 35 Macphie American Cake Doughnut Mix Water Macphie Sweet Frost (or Granulated Sugar) Ground Cinnamon Macphie Toffee Sauce 1.25kg 500g 50g 50g Mix equal quantities of Macphie Sweet Frost and ground cinnamon together in a bowl Place Macphie American Cake Doughnut Mix and water in mixing bowl fitted with a beater and mix on 1st speed for 1 minute Scrape down and beat for a further 2 minutes on medium speed Allow batter to rest for 10 minutes, then deposit using star tube nozzle, piping 2 or 3 length strips into frying oil. Frying temperature should be C Fry for approximately 50 seconds on each side While churros are still hot, sprinkle with the cinnamon and Sweet Frost, and serve with a separate bowl of warmed Macphie Toffee Sauce

39 CINNAMON & MAPLE CUPCAKES Ingredients to make 18 cupcakes Macphie Apple & Cinnamon Sensation Mix Water Vegetable Oil O.T.T Maple Flavoured Dessert Topping Ground Cinnamon Macphie Rainbow Vanilla Frosting O.T.T Maple Flavoured Dessert Topping Cooked Smoked Bacon Slices 500g 190g 140g 50g 10g 400g Preheat oven to 160 C and place paper cases into muffin tins Add water and oil to Macphie Apple & Cinnamon Sensation Mix into a mixer fitted with a beater Mix for 1 minute on slow speed then scrape down and mix for 2 minutes on medium speed. Reduce to slow speed and mix for a final minute Deposit 70g of batter into each paper case and bake for approximately minutes Once cool, mix O.T.T Maple Flavoured Dessert Topping with Macphie Rainbow Vanilla Frosting and pipe a swirl on top of each cupcake Drizzle O.T.T Maple Flavoured Dessert Topping over bacon and cook in oven at 200 C for 8-10 minutes When cool, cut into squares and use to decorate cup cakes SALTED CARAMEL THICK SHAKE Ingredients to make 1 generous serving Vanilla Ice Cream (4 scoops) Semi-Skimmed Milk O.T.T Salted Caramel Dessert Topping O.T.T Salted Caramel Dessert Topping 200g 125ml 70ml Drizzle O.T.T Salted Caramel Dessert Topping inside a serving glass Blend ice cream and milk together then add in the 70ml of O.T.T Salted Caramel Dessert Topping Pour into your glass and finish with a generous swirl of O.T.T Salted Caramel Dessert Topping 39 AMERICAN GOURMET

40 AMERICAN GOURMET 40 PECAN PIE Ingredients to serve 15 Macphie HomeBake Shortbread Mix Macphie Toffee Sauce Cake Crumbs Softened Butter Pecans 1kg 430g 360g 150g Place Macphie Shortbread Mix and softened butter into a mixer fitted with a beater Mix on slow speed until a stiff dough is formed Roll out dough and line a 12" round fluted flan tray Combine Toffee Sauce with cake crumbs and pecans Place mixture in base and place pecans on top Bake at 185ºC for 40 minutes until golden Serve with Macphie Dairy Custard or Macphie Toffee Sauce RED BERRY POT GRANOLA Ingredients to serve 8 Macphie Red Berry Pot Red Berry Granola Mixed Fresh Berries Pour Macphie Red Berry Pot into a saucepan, bring to the boil and boil vigorously for 2 minutes stirring continuously Pour into ramekins, cool slightly and chill for 1-2 hours until set Finish with red berry granola and fresh fruit Also a delicious new idea for breakfast

41 KEY LIME SHOTS Ingredients to make 20 shots Macphie Panna Cotta Crushed Digestive Biscuits 150g Packet of lime jelly crystals 1 Grated Lime Zest Place crushed digestives in bottom of shot glasses Pour Macphie Panna Cotta into a saucepan and boil vigorously for 2 minutes, stirring continuously Add most of the lime zest, keeping some aside for decoration Pour over the biscuit crumbs (don't fill the glass) Chill for 1-2 hours until set Make up lime jelly according to pack instructions, allow to cool slightly then pour on top of Macphie Panna Cotta, chill until set, garnish with grated lime zest HOT CHOCOLATE BROWNIE Ingredients to serve 15 Macphie Dark Continental Chocolate Sauce Macphie HomeBake Chocolate Muffin Mix Water Caster Sugar Vegetable Oil Crushed Chilli Flakes 500g 215g 150g 130g 12g Preheat oven to 160 C. Lightly grease a 12 x7 baking tin and line with grease-proof paper Add water and vegetable oil to Macphie Mississippi Chocolate Muffin Mix and caster sugar into a mixer fitted with a beater (for extra spice, add 10g of chilli flakes) Deposit all the batter into the baking tin, place into a pre-heated oven and bake for minutes, place a square of brownie onto the skillet and pour over the warm chocolate sauce, sprinkle with dried chilli flakes to serve AMERICAN GOURMET 41

42 Other delicious products from Macphie Our innovative product range offers unrivalled choice and variety for chefs, caterers and bakers. We also have an extensive range of savoury sauces. Visit for more information. Sweet Sauces - Toffee Sauce - Chocolate Sauce - Continental Dark Chocolate Sauce - Crème Anglaise - Dairy Custard - Brandy Sauce (seasonal availability only) Heat Chill Serve Desserts - Chocolate Pot - Sicilian Lemon Pot - Panna Cotta - Crème Brûlée - New Red Berry Pot O.T.T Dessert Toppings - Strawberry - Raspberry - Chocolate - Toffee - New Salted Caramel - New Maple Flavoured Dairy Cream Alternative - GlenDelight 42 NEW HomeBake Range ku-li - Carrot Cake Mix - Cookie Mix - Chocolate Cookie Mix - Plain Muffin Mix - Lemon Sensation Cake Mix - Chocolate Muffin Mix - Shortbread Mix - Flapjack Mix - Gingerbread Biscuit Mix - Scone Mix - Sour Cherry - Mango - Strawberry & Rhubarb - Apple - Raspberry

43 YOUR NOTES TECHNICAL SUPPORT There s no such thing as a silly question With over 80 years experience in the food industry, our ambition is to go beyond supplying you with your ingredients. We strive to become a partner you can trust and rely on, to help you every step of the way. Our chefs, bakers and Customer Services team are there to provide technical advice, additional recipes and answer questions on our products. Please call us on freephone We look forward to working with you to ensure your customers keep coming back for more. 43

44 For more great recipe ideas and inspiration visit Macphie of Glenbervie Telephone: