DESSERT TRENDS

DESSERT TRENDS JUST PERFECT FOR YOU! Enjoy tried and tested dessert classics such as Panna Cotta, Crème Brûlée and Mousse au Chocolat in a new interpretation and sophisticatedly refined. With dessert trends by Martin Braun you offer a highlight to your guests to finish the menu and thus successfully conclude your culinary creations. Special desserts complete your choice of dishes whether an “à la carte” dessert selection, in catering or in canteens – Braun dessert trends are always the right choice. Your guests will be fascinated by the thrilling combinations of orange and ginger, lemon and rose-mary, raspberry and lychee and chocolate and chili. Our recipes are efficiently and easily manufactured and allow you to create new dessert trends without much effort and really in next to no time.

Our range of Fruit purees has also been extended by new and splashy types for various applications in your desserts, aperi-tifs and even upgrade the drinks of the cocktail lounge. The Le Gourmet Fruit purees Berriolette with raspberries, blueberries and natural violet flavouring, Exotic fruits with ginger and Ly-chee with raspberries and rose flavouring offer a great diversity of varieties not only for trend-setters.

At Martin Braun, you will find of course many other recipe ideas for delicious desserts and pastries, we look forward to receiving your questions and requirements!

NOVELTIES

DESSERTS

FRUIT PUREEArticle no. Article name Description Packaging

3500054 Lychee with raspberries and rose flavouring

Ready to use Fruit puree, pasteurised and sweetened

5 x 1 kg sachet in a carton

3500043 Exotic fruits with ginger

Ready to use Fruit puree, with mango and passion fruit, pasteurised and sweetened

5 x 1 kg sachet in a carton

3500051 Berriolette with raspberries, blue-berries and violet flavouring

Ready to use Fruit puree, pasteurised and sweetened

5 x 1 kg sachet in a carton

1388001 Mousse au Chocolat

Dessert powder with a high amount of cocoa for the production of Mousse desserts.

Can also be used for tortes, Swiss rolls and Mousse slices.

5 x 1 kg bag in a carton

1389001 Mousse au Chocolat White

Dessert powder with cocoa butter for the production of Mousse desserts.

Can also be used for tortes, Swiss rolls and Mousse slices.

5 x 1 kg bag in a carton

1590501 Panna Cotta Dessert

Fine dessert powder for the production of Panna Cotta Dessert with real Bourbon vanilla.

5 x 1 kg bag in a carton

1391001 Basic Mix à la Crème Brûlée

Fine dessert powder for the production of typical Crème Brûlée.

Can also be used for fillings, tortes and cake slices.

5 x 1 kg bag in a carton

BASI

C RE

CIPE

S

Mousse au Chocolat White

1,000 kg Mousse au Chocolat White

1,250 kg Milk, cold

Mousse au Chocolat1,000 kg Mousse au

Chocolat

1,250 kg Milk, cold

Dessert à la Crème Brûlée0,500 kg Fresh cream, liquid

0,500 kg Milk

0,200 kg Crème Brûlée

Panna Cotta Dessert0,500 kg Fresh cream, liquid

0,500 kg Milk

0,150 kg Panna Cotta Dessert

Method

• Whip up for 5 min. at high speed. • Fill in bowls, cups, glasses etc. and set for minimum

3 hours in the fridge. • Tip: To achieve freeze stable Mousse, whip up Mousse au

Chocolat White with 0,625 kg cold cream and 0,625 kg milk.

Method

• Whip up for 5 min. at high speed • Fill in bowls, cups, glasses etc. and set for minimum

3 hours in the fridge. • Tip: To achieve freeze stable Mousse, whip up Mousse au

Chocolat with 0,625 kg cold cream and 0,625 kg milk.

Method

• Bring fresh cream and milk to a boil. • Stir in Crème Brûlée and boil again shortly. • Pour Crème Brûlée in dessert bowls and chill in the fridge. • Before serving strew brown sugar on top and torch. • Tip: To achieve freeze stable cream, mix the Crème Brûlée

powder with 0,030 kg Alaska 666 and stir into the boiling milk and cream mixture and boil again shortly.

Method

• Bring fresh cream and milk to a boil. • Stir in Panna Cotta Dessert and boil again shortly. • Pour in glasses or dessert cups and chill in the fridge. • Tip: To achieve freeze stable desserts, increase the amount

Panna Cotta Dessert to 0,200 kg and mix with 0,030 kg Alaska 666.

• Stir into the boiling liquid and boil again shortly.

1 Silicon mould for bars, 20 pieces

0,500 kg Fresh cream, liquid0,500 kg Milk0,050 kg DP Egg-Flip0,200 kg Crème Brûlée 0,030 kg Alaska 666

0,900 kg Tarte au Chocolat layer 30 x 40 cm [as shown in the basic recipe]

Berriolette-Jelly0,350 kg Colorado Neutral

bring to a boil0,200 kg Water

0,150 kg Fruit puree Berriolette

Decoration

Fresh berries

25 Glasses, 75 ml

0,500 kg Fresh cream, liquid0,500 kg Milk0,010 kg Rosemary, fresh

and chopped0,010 kg Limone0,200 kg Crème Brûlée

Decoration0,125 kg Bon Citron2 pieces Rosemary branch, fresh

Lemon

Method

• Bring fresh cream, milk and chopped rosemary to a boil.

• Brew for approx. 30 min. then sieve the rosemary. • Bring the liquid with Limone to a boil and stir in

Crème Brûlée. • Boil again shortly. • Pour into glasses and let chill in the fridge. • Decorate with Bon Citron, rosemary and lemon

as shown on the photo.

Method

• Bring fresh cream and milk to a boil. • Stir in Crème Brûlée mixed with Alaska 666 and

boil again shortly. • Flavour with DP Egg-Flip and pour the batter into

the silicon moulds. • Set in the fridge till cooled down, then freeze. • Remove the frozen bars from the silicon moulds. • Spread the cooled down Berriolette-Jelly even onto

the Tarte au Chocolat layer and chill. • Cut into 20 pieces à 15 x 4 cm and place the

Crème Brûlée bars onto the Tarte au Chocolat bars. • Decorate with fresh berries as shown on the photo.

DESSERT À LA CRÈME BRÛLÉE WITH EGG-FLIP

LEMON-ROSEMARY DESSERT À LA CRÈME BRÛLÉE

1 Silicon mould, 14 pieces

0,400 kg Coconut milk0,300 kg Fresh cream, liquid0,300 kg Milk0,010 kg Lemongrass, chopped0,200 kg Crème Brûlée0,030 kg Alaska 666

DecorationFresh fruitFruit puree Exotic fruits with ginger

30 Cups, 75 ml

0,500 kg Fresh cream, liquid0,500 kg Milk0,010 kg Ginger, fresh grated0,200 kg Crème Brûlée 0,010 kg Orangella

0,300 kg Fruchti-Top Orange

0,250 kg Fruit puree Exotic fruits with ginger

0,050 kg Cristaline Neutral

DecorationChocolate decorationsFresh fruit

Method

• Bring fresh cream, milk and ginger to a boil and stir in Crème Brûlée and Orangella.

• Boil again shortly. • Pipe Fruchti-Top Orange into the cups and

pour Crème Brûlée on top. • Chill in the fridge. • Mix Fruit puree with Cristaline Neutral

and pour on top of the desserts. • Decorate with chocolate decorations and

fresh fruit as shown on the photo.

Method

• Bring coconut milk, fresh cream, milk and lemongrass to a boil.

• Brew for approx. 30 min. then sieve the lemongrass.

• Boil again and stir in Crème Brûlée and Alaska 666.

• Pour the liquid into the silicon moulds. • Set in the fridge till cooled down, then

freeze. • Remove the frozen bars from the silicon

moulds and place on plates. • Decorate with Fruit puree Exotic fruits

with ginger and fresh fruit as shown on the photo.

DESSERT À LA CRÈME BRÛLÉE WITH EGG-FLIPCOCO-LEMONGRASS-BAR À LA CRÈME BRÛLÉE

ORANGE-GINGER DESSERT À LA CRÈME BRÛLÉE

1 Silicon mould for Muffins, 20 pieces

0,500 kg Fresh cream, liquid0,500 kg Milk0,200 kg Panna Cotta Dessert0,030 kg Alaska 6660,100 kg RP Cointreau

Decoration0,250 kg Fruit puree Exotic fruits

with ginger0,100 kg Cristaline Neutral

Fresh berriesSugar decorations

20 Dessert glasses, 100 g

0,500 kg Fresh cream, liquid0,500 kg Milk0,150 kg Panna Cotta Dessert

Raspberry-Lychee-Jelly

0,400 kg Colorado Red

bring to a boil

0,250 kg Water0,200 kg Fruit puree Lychee with

raspberries and rose flavouring

Decoration

Fresh raspberriesSugar decorations

Mehtod

• Bring fresh cream and milk to a boil and stir in Panna Cotta Dessert.

• Boil again shortly. • Pour Panna Cotta and Raspberry-

Lychee-Jelly by turns into the glasses. • Freeze after each layer. • Decorate with raspberries and sugar

decorations as shown on the photo.

Method

• Bring fresh cream and milk to a boil. • Stir in Panna Cotta Dessert and Alaska 666 and

boil again shortly. • Cool down for a moment and stir in RP Cointreau. • Pour the mixture into silicon moulds and chill in

the fridge till cooled down, then freeze. • Remove the desserts from the silicon moulds and

place on plates. • Mix Fruit purree with Cristaline Neutral. • Decorate the desserts with Cristaline mixture,

fresh berries and sugar decorations as shown on the photo.

PANNA COTTA À LA COINTREAU

RASPBERRY-LYCHEE-PANNA COTTA

1 Silicon mould triangles, 20 pieces

0,500 kg Fresh cream, liquid0,500 kg Milk0,200 kg Panna Cotta Dessert0,030 kg Alaska 6660,001 kg Lavender blossoms,

dried

Decoration0,200 kg Fruit puree Apricot0,010 kg Lavender blossoms, dried

32 Small bowls, 40 ml

0,500 kg Fresh cream, liquid0,500 kg Milk0,150 kg Panna Cotta Dessert0,010 kg Matcha

DecorationCape gooseberriesLemongrass

Method

• Bring fresh cream and milk to a boil. • Stir in Panna Cotta Dessert and Matcha. • Boil again shortly and pour into the

small bowls. • Chill in the fridge. • Decorate with cape gooseberries and

lemongrass as shown on the photo.

Method

• Bring fresh cream, milk and lavender blossoms to a boil.

• Brew for approx. 30 min. then sieve the lavender blossoms.

• Boil again and stir in Panna Cotta Dessert and Alaska 666.

• Boil again shortly. • Pour the liquid into silicon moulds and let chill

in the fridge till cooled down, then freeze. • Remove the frozen desserts from the moulds

and place on plates. • Decorate with Fruit puree Apricot and laven-

der blossoms as shown on the photo.

LAVENDER PANNA COTTA

GREEN TEA PANNA COTTA

20 Cups, triangles, 50 ml

0,500 kg Mousse au Chocolat White

Whip up for 5 min. at high speed.

0,325 kg Fresh cream, liquid0,300 kg Milk0,100 kg RP Amaretto0,100 kg Mandelkrone

Cherry Sauce0,350 kg Fruit puree Red

Sour Cherry0,150 kg Cristaline Neutral

DecorationChocolate decorationsDried blossomsFresh fruit

1 Tray, 60 x 20 cm, 27 pieces

0,900 kg Tarte au Chocolat layer 60 cm x 20 cm [As shown in the basic recipe]

Mousse au Chocolat

0,400 kg Mousse au ChocolatWhip up for 5 min. at high speed.

0,250 kg Fresh cream, liquid0,250 kg Milk

Mousse Cherry

0,350 kg Mousse au Chocolat WhiteWhip up for 5 min. at high speed.

0,200 kg Fruit puree Red Sour Cherry

0,200 kg Fresh cream, liquid

0,200 kg Kirschwasser syrup [As shown in the basic recipe]

Decoration

0,500 kg Sour cherries, well drained0,350 kg Fruit puree Red Sour

CherryChocolate decorations

Method

• Soak the Tarte au Chocolat layer with Kirschwasser syrup.

• Spread Mousse au Chocolat onto the layer and level off. • Chill in the fridge. • Fill the Mousse Cherry in a bowl and chill also in the fridge. • Cut the Mousse cake in squares and scoop Mousse Cherry

with a spoon and place on top of the Mousse au Chocolat. • Arrange the Mousse cake together with Fruit puree,

sour cherries and chocolate decorations as shown on the photo.

Method

• Fill the Cherry Sauce in cups and freeze. • Pipe the Mousse Amaretto in cups and chill

in the fridge. • Decorate as shown on the photo.

MOUSSE AMARETTO

MOUSSE DESSERT „BLACK FOREST“

45 Cups squares, 50 ml

0,500 kg Mousse au Chocolat Whip up for 5 min. at high speed.0,650 kg Fresh cream, liquid

Marc de Champagne Mousse0,400 kg Mousse au Chocolat White

Whip up for 5 min. at high speed.

0,250 kg Fresh cream, liquid0,250 kg Milk0,250 kg RP Marc de Champagne

DecorationGrapesChocolate Decorations

20 Cups, 125 ml

0,500 kg Mousse au Chocolat

Whip up for 5 min. at high speed.

0,325 kg Fresh cream, liquid0,300 kg Milk0,010 kg Jalapeño paste, mild

Cherry Sauce0,700 kg Fruit puree Red

Sour Cherry0,300 kg Cristaline Neutral

DecorationChilis, smallChocolate decorationsAlmonds, chopped and roasted

Method

• Pipe Mousse au Chocolat and pour Cherry Sauce by turns into the cups.

• Chill in the fridge. • Decorate as shown on the photo.

Method

• Pipe the two kinds of Mousse into the cups and chill in the fridge.

• Decorate with Chocolate Decora-tions and grapes as shown on the photo.

MOUSSE AU MARC DE CHAMPAGNE

CHERRY-CHILI-MOUSSE

B A S I C R E C I P E S

Disk Standee DIN A5

Tarte au Chocolat1,000 kg Tarte au Chocolat

0,400 kg Eggs

0,400 kg Oil

Method

• Mix for approx. 2 min. until smooth. • Baking temperature: approx. 200 °C • Baking time: approx. 17–21 min.

Kirschwasser Syrup1,000 kg Water

1,000 kg Sugar Bring to a boil until the sugar is dissolved.

0,120 kg DP Blackforest Kirschwasser

Stir into the cooled down syrup.

Find these delicious recipes and downloads under www.martinbraun-food-service.com

A variety of different packagings upgrade and complete the desserts to go.

www.martinbraun.com

MARTIN BRAUN KG Hannover - Germany email: info@martinbraun.de