1. Chestnut Mousse (with Hero Chestnut Purée)
2. Mango Passion fruit Panna Cotta (with Hero Mango and Passionfruit Purée)
3. Pistachio Gelato (with Hero Pistachio Compound)
4. Black Cherry Marble Cheesecake (with Hero Black Cherry Preserve)
5. Linzer Tart (with Hero Natural Marmelades, Raspberry with seeds, oven proof)
Recipe with Hero Chestnut Purée
7 oz Hero chestnut purée
0.17 oz praline paste
5.3 oz bourbon royal sauce vanilla
5.3 oz whipped cream
2 teaspoons amaretto liqueur
1 sheet gelatin
Meringues for decoration
Soften chestnut purée with praline paste and amaretto. Gradually add bourbon royal sauce vanilla to the
chestnut purée. Then slowly fold in the whipped cream. Finally add in the melted sheet gelatin and mix well.
Fill moulds with the chestnut mousse and chill until set.
Decorate with meringues.
B1007127002300 – HERO CHESTNUT PURÉE
Recipe with Hero Mango and Passionfruit Purée
Mango Passionfruit Panna Cotta
For the Panna Cotta:
8 ¾ oz heavy cream
1 ¾ oz Hero passionfruit purée
1 ½ oz sugar
1.5 sheets gelatin
For the Jelly:
8 ¾ oz Hero mango purée
1 ¾ oz sugar
2 sheets gelatin
Passionfruit for decoration.
For the Jelly: Combine the mango purée and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside. For the Panna Cotta: Combine the cream, passionfruit purée, and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside.
Pour Jelly mixture into small glasses, filling them a little more than a third. Set aside in the refrigerator to set firm. Once firm, carefully add the same amount of the Panna Cotta mixture. Set aside again in the refrigerator to set firm.
Decorate with fresh Passion fruit.
B1007127006925 – HERO MANGO PURÉE
B1007127006926 – HERO PASSIONFRUIT PURÉE
Recipe with Hero Pistachio Compound
2 cups milk
1/2 teaspoon grated lemon peel
1/2 cup sugar
1/8 teaspoon salt
1/4 cup HERO pistachio compound
Sicilian pistachios, for garnish
In a saucepan, heat the milk and lemon peel to a simmer then turn off the heat and allow to infuse 10 minutes. Meanwhile, whisk the yolks with the sugar and salt till very light in color and fluffy. Whisk in the hot milk and return the mixture to the heat. Cook carefully until it thickens, then immediately add the pistachio paste whisking well. Pour the custard base into a new container and cool it in an ice bath. Turn as per manufacturer's instructions.
Decorate with pistachios or as desired.
B1007127006827 - HERO PISTACHIO COMPOUND
Recipe with Black Cherry Preserve
Black Cherry Marble Cheese Cake
10 oz graham cracker crumbs
2 tablespoons sugar
2 oz soft unsalted butter
10 oz cream cheese
2 oz confectioner sugar
1 teaspoon vanilla extract
½ teaspoon lemon juice
8 oz heavy cream
8 oz Hero black cherry preserve
Mix graham cracker crumbs, sugar and butter until the mixture clumps. Press this mixture into a springform tin; press a little up the sides to form a slight ridge. Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth. Lightly whip the cream, and then fold it into the cream cheese mixture. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Gently drop spoonfuls of preserve over cheesecake filling and use knife or skewer for marble effect.
Decorate as desired.
B1007127001463 - HERO BLACK CHERRY PRESERVE
Recipe with Hero Natural Marmelade, Raspberry, With Seeds, Oven Proof Marmalade
6.3 oz butter
7 oz sugar
1 pinch salt
½ pinch of clove powder
1 teaspoon lemon peel
½ teaspoon cinnamon
7 oz almonds, grated
7 oz flour
9 oz Hero Natural Marmelade, raspberry, with seeds, oven proof
Beat butter until soft. Slowly add half of the sugar, the salt and one egg, beat well. Add the rest of the sugar and the second egg. Beat well. Add condiments, lemon peel, almonds and flour. Knead and form to a ball. Refrigerate the dough for about one hour. Roll out ¾ of the dough and place it in a greased pie form, also forming a ridge of about one inch. Spread the raspberry marmelade evenly on the bottom. Form with the rest of the dough a grid and put it over the preserve, making sure to close well the sides. Beat the egg yolk and coat the dough.
Preheat the oven to 400°F. Bake the tart in the oven for about 30 to 40 minutes.
Let the tart rest for one or two days before serving. The tart is too hard and sweet if eaten immediately.
Decorate with whipped cream if desired.
B1007127002471 - HERO NATURAL MARMELADES, RASPBERRY, WITH SEEDS, OVEN PROOF