perfectfor Desserts

PARTNER

Now introducing, Parmalat Perfect Partner, the Dessert Edition.

Parmalat provides me with all the products I need to take each and every baking & cooking opportunity to the next level.

5 DESSERT RECIPES USING

Cream cheese - non aerated

Cream cheese - aerated

Mascarpone

Custard

Fresh cream

Traditional Baked Cheesecake

Red Velvet Cupcakes With Cream Cheese Frosted Topping

INGREDIENTS

180 g egg yolks 120 g whole eggs 1 350 g Parmalat plain non-aerated cream cheese 240 ml Parmalat fresh cream 60 ml EverFresh full cream milk 450 g castor sugar 30 g corn flour Flavouring of choice300 g Marie biscuits Bonnita butter to bind

METHOD Blend the Marie biscuits until fine; add enough melted Bonnita butter to bind.Place in a 23 cm greased base and freeze until solid.Combine the cream cheese, the eggs, yolks, sugar, fresh cream and mix the corn flour and the full cream milk.Mix until combined, add flavouring of choice pour into the base and bake at 160°C until just set. Unmold on serving platter and place topping of choice on top of cake i.e. strawberries or cherries. Leave to cool before cutting.

INGREDIENTS

120 g Bonnita butter, softened300 g castor sugar2 eggs15 g cocoa powder40 ml red food colouring1 t vanilla extract1 cup buttermilk300 g cake flour1 t salt1 t bicarbonate of soda3 t white wine vinegar

Icing Ingredients:600 g icing sugar100 g Bonnita butter, softened250 g Parmalat plain aerated cream cheese

METHOD Preheat oven to 170°C. Cream butter and castor sugar until light and fluffy. Beat on high while adding the eggs one at a time. In a separate bowl, mix the cocoa powder, colouring and vanilla to make a thick paste. Add to the butter mixture and mix very well. Beat slowly while adding half the buttermilk and half the flour. Mix well before adding the remaining buttermilk and flour. Beat on high until smooth. Add salt, bicarbonate of soda and vinegar and mix well. Spoon into muffin pans lined with cupcake cases until 2/3 full and bake for 20-25 minutes until springy to the touch. Allow to cool on a wire rack.

For the icing, cream the butter and icing sugar until light and fluffy. Add the cream cheese and beat until smooth. Place in a piping bag and pipe onto the cooled cupcakes.

2.5 kg 2.5 kg012136 0121256001 0491 21 361 6001 0491 21 255

SERVES

6-8SERVES

24

PRODUCTCODE

PRODUCTCODE

PARMALAT ‘NEW’PLAIN NON-AERATED CREAM CHEESE

PARMALAT ‘IMPROVED’ RECIPE PLAIN AERATED CREAM CHEESE

BAKE:25 mins

BAKE:40 mins

PREP:25 mins

PREP:20 mins

t - teaspoon

Improved Recipe

New

Tiramisu Delicious Apple Crumble With Parmalat Fresh Cream

INGREDIENTS

700 ml strong coffee60 g castor sugar50 ml brandy50 ml rum15 finger biscuits2 egg yolks30 ml Marsala wine500 g Galbani Mascarpone250 g créme fraiche1 egg whitecocoa to sprinkle50 g dark or milk chocolatefresh figs

METHOD Bring the coffee and the castor sugar to a simmer and stir until the castor sugar has dissolved.Add the brandy and rum, stir and set aside to cool slightly.Place the biscuits in a deep tray. Pour over the rich coffee syrup and leave until all the liquid is absorbed.Add the egg yolks, castor sugar, Marsala and a tbsp of water to a heatproof bowl and place over a pot of simmering water.Whisk for 2-4 minutes or until pale and thick. Set aside to cool slightly.Whisk the soft mascarpone and créme fraiche together and fold through the egg mixture. Whisk the egg white until soft peaks form and then fold through the mascarpone mixture.Carefully layer half the biscuit mixture in a large glass bowl.Spread half the creamy mascarpone mixture over, dust with cocoa and repeat.Refrigerate for 3 hours or overnight and serve dusted with extra cocoa and chocolate shavings.Add fresh sliced figs for a finishing touch.

INGREDIENTS

500 g apples (about 2-3 medium-sized apples)1 cup wheat flour100 g Bonnita salted butter + a bit for greasing4 t sugarSalt - a pinchLemon juice - a few drops (optional)1 cinnamon stick (optional)

Topping:Parmalat fresh cream

METHOD Pre-heat oven to 180°C.Wash, peel, and chop the apples into small cubes. Add a few drops of lemon juice to prevent browning.Mix in 2 t sugar and cook on low until soft and mushy. Set aside to cool.Mix salt and 2 t sugar with the flour.Lightly mix in the butter without kneading until you get a mixture that resembles bread crumbs.Grease a pie dish/cake tray with butter.Lay the cooked apples evenly.Add the flour mixture evenly on top and press down gently.Sprinkle sugar on top.Bake in a pre-heated oven at 180°C for 25-30 mins.Serve with whipped fresh cream.

2.5 kg 5 L002906 201106001 0490 29 063 6006 6870 03 611

SERVES

6SERVES

4-6

PRODUCTCODE

PRODUCTCODE

GALBANI MASCARPONE PARMALAT FRESH CREAM

SET:3 hours

PREP:20 mins

PREP:45 mins

BAKE:30 mins

t - teaspoon

GAUTENGCenturion (012) 621 5000

KWAZULU NATALDurban (031) 580 4300

FREE STATEBloemfontein (051) 411 0660

WESTERN CAPECape Town (021) 937 3600George (044) 802 3200Beaufort West (023) 414 3093StellenboschHead Office (021) 809 1400

EASTERN CAPEPort Elizabeth (041) 404 8000East London (043) 726 3373

MPUMALANGANelspruit (013) 758 9860

LIMPOPOPolokwane (015) 293 0933

NORTHERN CAPEUpington (054) 338 3426

TRADE ENQUIRES

www.parmalat.co.za

Malva Pudding With Parmalat Custard

SERVES

6PREP:

20 mins

INGREDIENTS

220 g castor sugar2 free-range eggs1 T good-quality apricot jam175 g cake flour½ t bicarbonate of soda¼ t salt2 T Bonnita butter, plus extra for greasing1 T vinegar½ cup EverFresh full cream milk

For the sauce:1 cup Parmalat cream115 g Bonnita butter50 g treacle sugar½ cup sherry

Topping:Parmalat Vanilla Flavoured or Hint of Caramel Flavoured Custard for serving (or Parmalat Vanilla Lite for the kJ watcher)

METHOD Preheat the oven to 190°C.Add the castor sugar, eggs and apricot jam to a large mixing bowl and beat until pale and fluffy.In a separate bowl, sift the cake flour, bicarbonate of soda and salt, whisk to incorporate.

In a small saucepan over a low heat, melt the butter, stir in the vinegar and milk, mixing until combined.Add the dry mixture to the sugar and egg mixture and combine. Add the buttery milk mixture and whisk until a smooth batter forms. Grease a large ovenproof bowl and pour in the mixture.Bake for 30 to 40 minutes, or until sticky brown in colour and an inserted skewer comes out clean. Pour the sauce over the warm pudding and serve with custard.To make the sauce: Add all the ingredients to a saucepan over a medium heat and stir until the butter is melted, the sugar dissolved and the sauce heated through.

PARMALAT VANILLA FLAVOURED CUSTARD OR HINT OF CARAMEL FLAVOURED CUSTARD FOR SERVING (OR PARMALAT VANILLA LITE FOR THE KJ WATCHER)

12 x 1 L0062316001 049 06 2312 PRODUCTCODE

12 x 1 L0062736001 049 06 2732 PRODUCTCODE

12 x 1 L0062936001 049 06 2930 PRODUCTCODE

Vanilla Flavoured

Vanilla LITE Flavoured

Hint of Caramel Flavoured

BAKE:30-40 mins

T - Tablespoon t - teaspoon