2 Ways to Make the Most Out of your Snow Whipping Cream!

    One particular problem in baking is the consistency of each ingredient, especially when making pastries and the whipping cream seems not stable enough. But, the solution has come, as Snow Whipping Cream has made its

collage

 

 

One particular problem in baking is the consistency of each ingredient, especially when making pastries and the whipping cream seems not stable enough. But, the solution has come, as Snow Whipping Cream has made its way to the market for commercial and home bakers alike!

Snow Whipping Cream is non-dairy that is very stable when whipped, and will not melt that easily even at room temperature! One liter of Snow can produce four liters of whipped cream and with just the right amount of sweetness!

6

Recently, Tebeemini Corporation, the distributer of Snow in the Philippines, held a competition in partnership with GalaStar Culinary School. The tilt called ‘TBMN’S SNOW: The art of Pastry Making’ featured seven chefs creating wonderful recipes using a cup of Snow non-dairy whipping cream, with the time limit of 1 hour and 30 minutes.

Woman Today is featuring the winning recipes of Chef Mary Anne Ramos (Best Design), and Chef Gabbi Flores (Best in Taste).

 

 

STRAWBERRY PANNA COTTA WITH STRAWBERRY CHANTILLY VERRINE 

1

BY CHEF MARY ANNE RAMOS

Ingredients for Strawberry Panna Cotta:

240 grams Snow non-dairy whipping cream

240 grams fresh milk

80 grams white sugar

60 grams strawberry filling

Procedure:

1. Mix all ingredients in a pot and simmer until sugar is dissolved.

2. Pour into molds. Chill.

2

Ingredients for Strawberry Chantilly:

200 grams Snow non-dairy whipping cream

20 grams confectioner’s sugar

300 grams strawberry filling

100 grams strawberry slices, fresh

Procedure:

1. Whip cream and sugar together until med-stiff peaks.

2. Fold in strawberry filling and slices. Chill until ready to use.

Ingredients for Strawberry Jelly:

3 grams agar-agar

150 grams tap water

50 grams strawberry puree

10 grams white sugar

Procedure:

1. Mix all ingredients in a pot and simmer until sugar is dissolved.

For Layering:

1. Pipe Strawberry Chantilly onto chilled panna cotta.

2. Pour Strawberry Jelly.

3. Chill until jelly firms up.

4. Sprinkle with cookie crumbs.

5. Decorate with chocolate cut outs or sprinkles, if desired.

 

 

 

5CHOCOLATE TARTE

BY CHEF GABBI FLORES

Ingredients for Tarte Shell:

200 grams flour

50 grama cocoa powder

100 grams icing sugar

150 grams butter

3 grams salt

50 grams eggs

Procedure:

1. Preheat oven to 375 °F.

2. Mix in all the dry ingredients in a food processor.

3. Cut the butter and add one by one while the food processor is running.

4. Add in eggs until well incorporated.

5. Take the well mixed product and let it rest for 1 hour in the refrigerator.

6. Knead and roll it out in the tart shell.

7. Cut the excess and line with foil or parchment paper and put in pie weights.

8. Bake it in the oven for 20 minutes, then remove pie weights.

9. Finish for another 10 minutes until golden brown.

 

4

Ingredients for Mousse:

100 grams Snow Non-Dairy Whipping Cream

225 grams chocolate

8 grams gelatin

25 grams white Sugar

65 grams yolks

425 grams cream

Procedure:

1. Melt chocolate and cream in a double broiler.

2. Heat up Snow whipping cream with white sugar.

3. Once boiling, temper yolks and slowly add to whip cream mixture and stir constantly to prevent curdling of eggs.

4. Run the custard mixture through a fine sieve.

5. Add chocolate and cream mixture with the gelatin packet.

6. Slowly whisk in custard mixture until blended well.

Ingredients for Ganache:

100 grams chocolate

100 grams Snow Non-Dairy Whipping Cream

Procedure:

1. Melt chocolate and whipping cream mixture in a double broiler.

Ingredients for Chantilly:

100 grams Snow Non-Dairy Whipping Cream

100 grams chocolate

20 grams icing sugar

Procedure:

1. Combine all ingredients.

2. Use a hand mixer, balloon whisk or electric mixer and whip until stiff peaks form.

3. If mixture separates, then re- whip until mixture starts to hold form again

Ingredient for Chocolate Sheets:

200 grams tempered chocolate

Procedure: 

1. Melt Chocolate in a double broiler.

2. Spread it out on a sheet pan or plastic chocolate sheets as thinly as possible.

3. Refrigerate and/or freeze to cool.

4. Slice according to preferred shape and size.

Layering:

1. Prepare the tarte shell and pour in a thin layer of Ganache.

2. Pour in the chocolate mousse.

3. Top with Chantilly piping into small/medium droplets.

4. Cut chocolate sheet into desire shape and size and place in top of the Chattily.

5. Decorate with as desired.

 

 

For more inquiries, contact Tebeemini Corporation at (632)645-8402 or at sales@tbmncorp.com.

 

support@webdc.com.ph

Review overview
NO COMMENTS

POST A COMMENT