A comprehensive list of recipes associated with CFW products
WHITE CHOCOLATE, RASPBERRY & LIME CHEESECAKE
|200g Egg Yolks||Place the Egg Yolks and Sugar into a machine bowl and whisk to a Sabayon.|
|1Kg Philadelphia type Cream Cheese||Beat the Cream Cheese till smooth and then add into the Sabayon.|
|9 Leaf/Leaves Gelatin||Soften the Gelatin in water, heat up a small amount of the cream and dissolve the Gelatin.
Add some of the Cheesecake mix into the gelatin, then return to the main Cheesecake mix.
|1Kg Callebaut - Finest Belgian White Chocolate - Recipe N° W2||Melt the White Chocolate in a bain marie.
Add the hot White Chocolate into the Cheesecake mix, all in one go, and mix well.
|1 Ltr Cream||Whip the Cream to soft peak and then fold in.|
|50g Lime Zest||
Fold through some dehydrated Raspberries and the Lime Zest and pour into the ring.
|Q.S. Freeze-dried Raspberries|
|500g Digestive Biscuits||Blitz the Digestive Biscuits into fine crumb.|
|250g Butter||Melt the Butter and mix through the crumb until it presses together.|
|100g Stock Syrup||Bring the Stock Syrup to the boil.|
|2 Leaf/Leaves Gelatin||Soften the Gelatine in cold water and then add into the Raspberry Puree.|
|100g Raspberry Puree|
|60g Egg Yolks||Mix all ingredients together and roll out 4mm thick.
Bake at 160°C for 20 mins.
|132g Castor Sugar|
|8g Baking Soda|
|160g Butter||Boil all ingredients except the Lemon Juice, Gelatine and Callebaut - Finest Belgian Gold Chocolate - Gold.
Add rest of ingredients and mix well.
|320g Philadelphia type cream cheese|
|30g Lemon Juice|
|320g Gelatin Mass|
|180g Callebaut - Finest Belgian Gold Chocolate - Gold|
|250g Sugar||Boil Cream with Salt and Glucose.
Make dry Caramel with Sugar.
Add Chocolate, Vanilla and Butter and mix well.
|200g Callebaut - Finest Belgian Gold Chocolate - Gold|
Callebaut® Gold Glazing
|180g Sugar||Boil Sugar, Water and Glucose to 105°C.
Pour over rest of ingredients and mix well.
Use at 40°C.
|2g IBC Gold Powder|
|300g Callebaut - Finest Belgian Gold Chocolate - Gold|
|120g Sweetened Concentrated Milk|
|80g Gelatin Mass|
|100g Mirror Glaze|
SHARING DESSERT - CHOCOLATE ORANGE CHEESECAKE
Your customers will love this rich Callebaut inspired cheesecake. With the added hint of zesty orange that will truly please their pallets.
|150g Digestive Biscuits||Finely crush in a food processor or with a rolling pin.|
|75g Melted Butter||Add and mix until the mixture clumps together.
Press into the base of a 23cm (9in) round springform tin and chill until needed.
|350g 1Kg Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811||Melt in a microwave to 45c, heating gradually and stirring every 20 second blasts.|
|225g Castor Sugar
400g full-fat Cream Cheese
Q.S. finely grated Orange Zest
In a separate bowl beat together until smooth.
Optional: once cold, glaze with a warm Sugar Syrup (dissolve together 50% Water: 50% Sugar) or Water Icing (blend together 100ml Water: 75g Granulated Sugar).
|400ml smooth Double Cream||
In a large bowl, whip until it just holds its shape and then fold into the Cheesecake base.
|Spoon the Cheesecake mixture on top of the chilled Biscuit base, level and chill until set – at least 3 hours.
To serve, remove Cheesecake from tin and transfer to a serving plate or cake stand.