MADAME LOULOU
Pays attention to the health of his consumers and particular attention to the recipes using high quality ingredients, meticulously selected.
TIRAMISU' CREAM
PREPARATION
(1) Pour the mixture into the bowl and add 375 g of cold pure cream. (2) Whisk well for about 4/5 minutes. (3) Place one of the sponge cake in the base of a serving pan. Sprinkle with coffee syrup till moist then pour half of the cream mixture over the top. Repeat the layer with the remaining sponge cake, coffee syrup and cream mixture. (4) Let it rest in the fridge for approx. 30 minutes. Before serving sprinkle with cocoa powder.
Suggestions: use the Madame Loulou Moist Cake Cappuccino as a coffee flavoured alternative to the plain sponge cakes.
What to add: 375 g of pure cream.
CHEESE CAKE CREAM
PREPARATION
Warm up the cream in the microwave at medium power. (1) Pour the mixture into the bowl and add 360 ml of warm cream. (2) Whisk well for about 3 minutes till the mixture becomes firm in consistency. (3) Spoon or pipe the mixture into the molds on the crust base or into the mini dessert glasses. (4) Let it rest in the fridge for about 30 minutes.
Suggestions: delicious served plain or in conjuction with the Madame Loulou Crust mix.
What to add: 360 ml of pure cream, 1 cheese cake basis Ø24 cm.
MASCARPONE CREAM
PREPARATION
(1) Pour the mixture into the bowl and add 375 g of cold pure cream. (2) Whisk well for about 4/5 minutes. (3) (4) Let it rest in the fridge for approx. 30 minutes.
Suggestions: delicious served plain it can be also used in conjuction with Madame Loulou Apple and Cinnamon moist cake or to fill Panettone or Pandoro.
What to add: 375 g of pure cream.
CUSTARD CREAM
PREPARATION
(1) Pour 420-430 ml of water or milk into the bowl and add the mixture. For a denser product, reduce milk quantity. (2) Whisk for about 4/5 minutes.
Suggestions: delicious served plain as mini dessert, it can be also used to fill cakes.
What to add: 420-430 ml of milk or water.
PANNA COTTA CREAM
PREPARATION
(1) Pour 800 ml of whipped cream into the bowl and add the mixture. (2) Whisk for approx. 30 seconds. Let it rest for about 5 minutes. Let the mixture reach 65-70° C whisking it steadily. (3) Remove the mixture from the fire and spoon or pipe into the moulds. (4) Let it cool in the fridge for about 3 hours.
What to add: 800 ml of whipped cream.
CREME BRULEE
PREPARATION
(1) Pour 700 ml of whipped cream into the bowl and add the mixture. (2) Whisk for approx. 30 seconds. Let it rest for about 5 minutes. Heat up the mixture whisking it steadily without boiling. (3) Remove the mixture from the fire and spoon or pipe into the moulds. (4) Let it cool in the fridge for about 3 hours. Before serving, sprinkle with brown sugar and flame.
What to add: 700 ml of whipped cream.
CREME CATALANA
PREPARATION
(1) Pour into the bowl the mixture, add 160 ml of whipping cream and 160 ml of milk (preheated). (2) Whisk for approx. 30 seconds. Let it rest for about 5 minutes. (3) (3) Pour the cream in a pot and warm up mixing continuously without boiling. (4) hrow the cream into the moulds and chill in the fridge for approx. 3 hours. Before serving, sprinkle with brown sugar and flame.
What to add: 160 ml whipped cream + 160 ml milk.
CREME CARAMEL
PREPARATION
(1) Pour the mixture into the bowl, add 500 ml of whipped cream. (2) Whisk for approx. 30 seconds. Let it rest for about 5 minutes. (3) Pour the cream in a pot and warm up mixing continuously without boiling. (4) Throw the cream into the moulds on a caramel base and chill in the fridge for approx. 3 hours. For the caramel sauce (optional): bring to the boil 100 g sugar with 50 ml water and a spoonful of mix, mixing continuously until it reaches a golden colour.
What to add: 500 ml of whipped cream.
SELECTED OF INGREDIENTS
NO PRESERVATIVES
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