Ingredients for 10 portions

• 35.3 oz QimiQ Sauce Base
• 5.3 oz Celeriac, sliced
• 5.3 oz Parsnips, fresh, sliced
• 5.3 oz Potatoes, sliced
• 5.3 oz Red onions, sliced
• 5.3 oz Golden beets, sliced
• 5.3 oz Turnips, sliced
• 5.3 oz Kohlrabi , sliced
• 0.4 oz Rosemary, chopped
• 0.4 oz Thyme, chopped
• 0.4 oz Sage, chopped
• 0.4 oz Parsley, chopped
• 0 oz Nutmeg, ground
• 26.5 oz Van Kaas Gouda, grated
• 3.5 oz Egg yolks
• 5.3 oz Panko Japanese bread crumbs
• 1.8 oz Butter, melted
• 1.8 oz Parmesan, grated

Preparation

1. Preheat the oven to 350 °F (conventional oven).
2. Layer the vegetable slices with the herbs, spices and Van Kaas Gouda cheese into a greased baking dish.
3. Mix the QimiQ Sauce Base together with the egg yolks, bread crumbs, melted butter, Parmesan and Karst cheese and spread onto the vegetables. Cover with greased baking paper and aluminium foil and bake in the preheated oven for approx. 60 minutes.
4. With a skewer, test to see if cooked, and remove the baking paper and aluminium foil. Continue to bake until golden brown.
5. Remove from the oven and allow to rest for 15-20 minutes before serving.

QimiQ Sauce Base Advantages

• Good crust formation
• Quick and simple preparation
• Longer shelf life without loss of quality

Ingredients for 10 portions

For the cheese snack

• 35.3 oz QimiQ Sauce Base
• 8.8 oz Goat cheese, grated
• 4.4 oz Parmesan, grated
• 4.4 oz Karst Cave Aged Cheese, grated
• 0.5 oz Gelatin sheets
• All-purpose flour, to bread
• Eggs, to bread
• Panko Japanese bread crumbs, to bread

For the soup

• 52.9 oz QimiQ Sauce Base
• 10.6 oz Onions, finely diced
• 0.5 oz Garlic, minced
• 5.3 oz Leek, finely sliced
• 3.5 oz Celeriac, chopped
• 3.5 oz Fennel, chopped
• 8.8 oz Carrots
• 5.3 oz Tomato paste
• 5.3 oz All-purpose flour
• 10.1 fl oz White wine
• 25.4 fl oz Chicken stock
• 26.5 oz Kryssos roasted red tomatoes
• Oregano, chopped
• Thyme, chopped
• Basil, chopped
• 5.3 oz Butter

Preparation

1. For the cheese snack: heat the QimiQ Sauce Base, add the grated cheese and allow to simmer until the cheese is melted. Soak the gelatin in cold water, squeeze and add to the cheese mixture. Blend smooth and strain if needed. Fill into a plastic bag and allow to chill overnight.
2. Cut the cold cheese mixture into bite size cubes and bread two times with the flour, eggs and bread crumbs. Fry in hot oil until golden brown.
3. For the soup: sauté the onion, garlic, leek, celeriac, carrots and fennel in butter. Add the tomato puree and flour and whisk well. Douse with the white wine and add the chicken stock. Add the Kryssos roasted red tomatoes and allow to simmer until soft.
4. Add the QimiQ Sauce Base and herbs and blend smooth. Season to taste with salt and pepper and finish with the chilled butter. Serve the soup with the cheese snacks.

QimiQ Sauce Base Advantages

• Smooth and creamy consistency in seconds
• Problem-free reheating possible
• Longer shelf life without loss of quality

Ingredients for 10 portions

• 5.3 oz QimiQ Sauce Base
• 2.7 fl oz Milk
• 4.2 oz Sugar
• 0.4 oz Dried yeast
• 5.3 oz Butter
• 21.2 oz Flour
• 0.2 oz Salt
• 2 Eggs
• 2 Egg yolks
• 3.5 oz Apricots, diced
• 2.1 oz Almond sticks
• 4.2 oz Valrhona Chocolate 70% Cocoa, chopped
• 1 Egg yolk, to brush

Preparation

1. Lightly heat the QimiQ Sauce Base with the milk and sugar and whisk in the dried yeast.
2. Place the remaining ingredients into a mixing bowl. Add the QimiQ mixture and knead to a smooth dough. Cover and allow to rest in a warm place for approx. 80 minutes. (Tip: allow to rest in an oven at 120 °F.)
3. Create 3 strands with the dough and form a plait. Place onto a baking sheet lined with baking paper, cover and allow to proof for a further 25 minutes.
4. Preheat an oven to 350 °F (conventional oven).
5. Whisk an egg yolk and brush over the brioche. Bake in the preheated oven for approx. 25-30 minutes.

QimiQ Sauce Base Advantages

• Baked goods remain moist for longer
• Quick and simple preparation

Ingredients for 10 portions

For the Almond Sponge

• 125 g QimiQ Sauce Base
• 250 g Butter, melted
• 5 Egg(s)
• 180 g Cake flour
• 100 g Almond flour
• 15 g Baking powder
• 10 g Vanilla sugar
• 200 g Sugar
• 1 g Salt

For the Mango Mousse

• 250 g QimiQ Whip, chilled
• 80 g Sugar
• 80 g Sour cream 15 % fat
• 1 Lemon(s), juice only
• 120 g Ravifruit mango puree
• 80 g Butter, melted

For the Coconut Mousse

• 250 g QimiQ Whip, chilled
• 80 g Sugar
• 80 g Sour cream 15 % fat
• 1 Lemon(s), juice only
• 150 g Ravifruit coconut puree
• 80 g Butter, melted

For the Guava Mousse

• 250 g QimiQ Whip, chilled
• 80 g Sugar
• 80 g Sour cream 15 % fat
• 1 Lemon(s), juice only
• 100 g Ravifruit guava puree
• 80 g Butter, melted

For the Mango Coulis

• 250 g Ravifruit mango puree
• 4 Gelatin sheets

For the Coconut Coulis

• 250 g Ravifruit coconut puree
• 4 Gelatin sheets

For the Guava Coulis

• 250 g Ravifruit guava puree
• 4 Gelatin sheets

Preparation

1. For the almond sponge: separate the eggs. Whisk the QimiQ Sauce Base smooth with the melted butter and egg yolks. Add the flour, baking powder, vanilla sugar and half of the sugar and mix well.
2. Whisk the egg whites with the remaining sugar and salt until stiff.
3. Spread the mixture onto a baking tray lined with baking paper and bake in an oven at 160 °C for approx. 10 minutes. Sprinkle with some sugar and allow to cool.
4. For each fruit mousse: lightly whip the cold QimiQ Whip with the sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
5. Add the sour cream, lemon juice and Ravifruit fruit puree (mango, coconut or guava) and continue to whip until the required volume has been achieved. Quickly fold in the melted butter and fill into a piping bag.
6. For each fruit coulis: soak the gelatine in cold water and squeeze. Heat the Ravifruit fruit puree, add the gelatine and allow to dissolve. Spread the fruit coulis thinly onto a baking tray lined with cling film and allow to cool until firm.
7. Place the fruit coulis onto the almond sponge and pipe the fruit mousses in lanes on top. Deep freeze.
8. Portion and decorate as required before serving.

QimiQ Whip Advantages

• 1 kg QimiQ Whip can replace up to 3 litres of fresh cream
• Enhances the taste of the fruit puree
• Stable consistency

Ingredients for 10 portions

For the dough

• 17.6 oz Flour
• 4 Eggs
• 2 fl oz Olive oil
• 0.2 oz Lemon peel
• Salt

For the filling

• 4.2 oz QimiQ Classic, room temperature
• 3.5 oz Streaky smoked bacon, finely diced
• 7.1 oz Reypenaer Goat Gouda, grated
• 2.8 oz Chantal Kräuterkäse
• 1.4 oz Egg yolks
• Salt and pepper

Preperation

1. For the dough: knead the ingredients together to a smooth dough. Wrap in cling film and allow to rest chilled for approx. 1 hour.
2. For the filling: whisk the unchilled QimiQ Classic smooth. Add the Reypanaer Goat Gouda and the remaining ingredients and mix well. Season to taste with salt and pepper.
3. Prepare the ravioli and allow to simmer in salted water. Remove from the water and toss in butter. Serve.

QimiQ Classic Advantages

• Creamy indulgent taste with less fat
• Longer shelf life without loss of quality
• Quick and simple preparation

Ingredients for 10 portions

For the dough

• 10.6 oz Flour
• 7.1 oz Butter, softened
• 1 Egg
• Salt

For the filling

• 8.8 oz QimiQ Sauce Base
• 5 Eggs
• 3.5 oz Ponce De Leon Manchego cheese, diced
• 0.7 oz Corn starch
• Salt and pepper, to taste
• 2.8 oz Piquillo pepper , diced
• 3.5 oz Red bell peppers, diced
• 0.7 oz Garlic, chopped
• 4.9 oz Serrano ham, diced
• 5.3 oz Asparagus tips

Preperation

1. For the pastry: knead the ingredients together to form a smooth pastry. Wrap in cling film and allow to chill for approx. 30 minutes.
2. Roll out the pastry and line a prepared greased tin.
3. For the filling: mix the QimiQ Sauce Base with the eggs, half of the Ponce De Leon Manchego cheese, corn starch, salt and pepper.
4. Arrange the vegetables and Serrano ham onto the pastry and cover with the QimiQ mixture. Top with the asparagus tips and finish with the remaining Ponce De Leon Manchego cheese.
5. Bake in an oven at 320 °F for approx. 50 minutes

QimiQ Sauce Base Advantages

• Pastry remains crispy for longer
• Enhances the natural taste of added ingredients
• Quick and simple preparation

Ingredients for 10 portions

For the dough

• 4.6 oz QimiQ Sauce Base
• 2.8 oz Sugar
• 3.7 oz Flour
• 0.1 oz Baking powder
• 0.2 oz Cocoa powder
• 0.4 oz Gingerbread spice
• 1 pinch Salt
• 1.2 fl oz Sunflower oil
• 0.7 oz Eggs
• 0.1 oz Vanilla extract

For the cream

• 8.8 oz QimiQ Whip, chilled
• 2.8 oz Sugar
• 2 cl Grand Marnier
• 1 pinch Gingerbread spice
• 2 fl oz Orange juice
• 0.4 oz Orange zest
• 2.8 oz VBC Butter
• 2.1 oz Oranges, peeled, cut into pieces

Preperation

1. Preheat an oven to 350 °F (air circulation).
2. For the dough: sieve the sugar with the flour, baking powder, cocoa powder, gingerbread spice and salt.
3. Mix the QimiQ Sauec Base with the oil, eggs and vanilla extract. Add the dry ingredients and mix until it becomes a smooth dough.
4. Using a scoop place approx. 20 heaps onto a baking sheet lined with baking paper. Bake in the preheated oven for approx. 8-10 minutes. Allow to cool.
5. For the cream: lightly whip the cold QimiQ Whip with the sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
6. Add the Grand Marnier, gingerbread spice, orange juice and orange zest and continue to whip until the required volume has been achieved. Quickly fold in the melted VBC butter. Fold in the orange pieces.
7. Pipe the cream onto 10 of the patties and place the remaining patties on top. Allow to chill for approx. 4 hours.

QimiQ Whip Advantages

• Creamy indulgent taste with less fat
• Enhances the natural taste of added ingredients

QimiQ Sauce Base Advantages

• Baked goods remain moist for longer
• Longer shelf life without loss of quality

Ingredients for 10 portions

• 1 packet Puff pastry

For the filling

• 8.8 oz QimiQ Sauce Base
• 5.3 oz DaneKo Havarti cheese, shredded
• 3 Egg yolks
• 2.1 oz Panko Japanese bread crumbs, ground
• 2.1 oz Kalamata olives, finely diced
• 2.1 oz Tomatoes, finely diced
• 2.8 oz Poblano pepper, finely diced
• 0.4 oz Garlic, minced
• Basil, finely chopped
• Salt and pepper

Preparation

1. Preheat an oven to 390 °F (air circulation).
2. For the filling: mix the ingredients together well.
3. Spread the mixture onto the puff pastry and roll it up from both sides. Allow to freeze shortly.
4. Cut the puff pastry roll into slices (approx. 1.5 cm thick) and place onto a baking tray lined with baking paper.
5. Bake in the preheated oven for approx. 12 minutes.

QimiQ Sauce Base Advantages

• Baked goods remain moist for longer
• Quick and simple preparation

Ingredients for 10 portions

• 30 slices of Eggplant
• 7oz Tempura flour
• Salt
• Black pepper, freshly ground
• Olive oil, to fry

For the pumpkin cream

• 17.6 oz QimiQ Whip, chilled
• 12.3 oz Pumpkin puree
• 2.8 oz Cow’s creamery butter, brown
• 1.1 fl oz White balsamic vinegar
• ½ tsp Curcuma, dried
• Nutmeg, ground
• Salt and Pepper

Preparation

1. Season the eggplant slices with the salt and pepper. Coat with the flour and pan fry on both sides in hot olive oil. Allow to cool.
2. For the pumpkin cream: blend the ingredients together with an immersion blender until smooth. Fill into a mixing bowl and whip.
3. Layer the eggplant slices alternately with the pumpkin cream and vegetables (optional).
4. Garnish as required and serve.

QimiQ Whip Advantages

• Creamy indulgent taste with less fat
• Longer presentation times without loss of quality
• Quick and easy preparation

Ingredients for 10 portions

For the base

• 5.3 oz Oreo® cookies, crumbled
• 1.4 oz Butter, melted

For the filling

• 7.1 oz QimiQ Sauce Base
• 19.4 oz Rio Briati Ricotta
• 5.1 fl oz Whipping cream 36% fat
• 7.8 oz Eggs
• 12.3 oz Canned pumpkin puree
• 0.7 oz Corn starch
• 7.1 oz Sugar
• 0.2 oz Vanilla sugar
• 0.7 fl oz Lemon juice

Preparation

1. For the base: add the melted butter to the cookie crumbs and mix well. Press firmly into the base of a greased cake tin.
2. For the filling: mix the ingredients together with an immersion blender until smooth and fill into the cake tin.
3. Bake in a waterbath at 250 °F for approx. 60 minutes.

QimiQ Sauce Base Advantages

• Longer shelf life without loss of quality
• Quick and simple preparation
• Enhances the natural taste of added ingredients

Ingredients for 10 portions

• 10 Tart shells

For the filling

• 8.8 oz QimiQ Sauce Base
• 2.8 oz Butter, melted
• 3.5 oz Sugar
• 2 Eggs
• 7.1 oz Almond flour
• 0.4 oz Almond extract
• 0.4 oz Vanilla extract
• 2 cl Rum
• 0.1 oz Lemon peel
• 8.8 oz Cherries, halved, stoned
• 2.8 oz Chocolate Stout Cheddar from Rogue Creamery

Preparation

1. For the filling: mix the ingredients (except the cherries) together well.
2. Fill the mixture into the tart shells and top with the cherry halves.
3. Bake at 350 °F for approx. 10 minutes.

QimiQ Sauce Base Advantages

• Creamy indulgent taste with less fat
• Enhances the natural taste of added ingredients
• Quick and simple preparation

Nutritional Values

per 100g
Kcal	266
KJ	1112
Fat in g	8
Cholesterol in g	65
Carbohydrates in g	20
Protein in g	14

Ingredients for 10 portions

For the base

• 5.3oz Graham crackers, crumbled
• 2.5oz Butter, melted

For the filling

• 7.1oz QimiQ Sauce Base
• 19.4oz Rio Briati Ricotta
• 8.1oz 36% Heavy Cream
• 4.9oz Sour cream 15 % fat
• 6.3oz Eggs
• 0.7oz Corn starch
• 7.1oz Sugar
• 0.2oz Vanilla sugar

For the mango

• 3.5oz Mangoes, diced
• 2.1oz Sugar
• 0.7 floz Lemon juice
• Cinnamon, to taste

Preparation

1. For the base: add the melted butter to the graham cracker crumbs and mix well. Press firmly into the base of a greased cake tin. Chill for 4 hours.
2. For the mango: toss the mango with the sugar, cinnamon and lime juice and place onto the graham cracker base.
3. For the filling: using an immersion blender, mix all of the ingredients together until smooth and fill into the cake tin.
4. Bake in a waterbath at 250 °F for approx. 60 minutes.
5. Allow to chill for approx. 4 hours.

QimiQ Sauce Base advantages

• Creamy indulgent taste with less fat
• Longer shelf life without loss of quality
• Enhances the natural taste of added ingredients

Nutritional values

per 100g
Kcal	249
KJ	1043
Fat in g	12
Cholesterol in g	84
Carbohydrates in g	23
Protein in g	5

Ingredients for 12 portions

For the dumplings

• 250g QimiQ Sauce Base
• 150ml Milk
• 80g Butter
• 100g Sugar
• 0.5 Lemon, finely grated zest
• 160g Wheat semolina
• 2 Eggs
• 150g Nougat, diced

For the Cherry Compote

• 400g Cherries, tinned
• 60g Sugar
• 20g Corn flour / starch

Preparation

1. Bring the QimiQ Sauce Base to the boil with the milk, butter, sugar and lemon zest.
2. Whisk in the wheat semolina and allow to swell. Allow to cool slightly and quickly whisk in the eggs.
3. Shape the mixture into dumplings and press one cube of nougat into the centre of each dumpling.
4. Allow the dumplings to simmer in salted boiling water for approx. 10 minutes.
5. For the cherry compote: drain the cherries. Mix 4 tbsp of the cherry juice with the corn starch. Bring the remaining cherry juice to the boil with the sugar and add the starch mixture whilst stirring continuously. Allow to simmer for approx. 2 minutes. Add the cherries and allow to cool.
6. Sprinkle the nougat and semolina dumplings with icing sugar and serve with the cherry compote.

QimiQ Sauce Base advantages

• Smooth and creamy consistency in seconds
• Enhances the natural taste of added ingredients
• Quick and easy preparation

Ingredients for 10 portions

• 35.3 oz Manicotti, cooked

For the filling

• 12.3 oz Oxtail
• 4.2 oz Onions, chopped
• 4.9 oz Carrots, chopped
• 4.2 oz Celery, chopped
• 1.4 oz Leek, chopped
• 2.5 oz Green peas
• 4.6 oz Tomatoes, chopped
• 8.5 fl oz Red wine
• 2.8 oz Tomato paste
• 7.1 fl oz Beef stock
• 1.1 oz Dijon mustard
• 1.1 oz Garlic, finely chopped
• Salt and pepper
• 3 Egg yolks

For the gratin mixture

• 8.8 oz QimiQ Sauce Base
• 6.3 oz Karst Cave Aged Cheese, grated
• 7.1 oz Ricotta min. 45% fat
• Chives, chopped
• Basil, chopped
• Thyme, chopped
• Oregano, chopped

Preparation

1. For the filling: braise the oxtail with the vegetables, red wine, tomato puree and beef stock until soft. Season to taste with mustard, garlic, salt and pepper.
2. Remove the vegetables and meat from the pan. Pull the meat and shred it for the filling.
3. Bind the remaining liquid in the pan with the butter and use as a sauce.
4. Mix the shredded meat with the vegetables, egg yolks and some of the sauce and fill the manicotti with the mixture.
5. For the gratin mixture: blend the QimiQ Sauce Base, Karst Cave Aged cheese and Ricotta together with an immersion blender until smooth. Fold in the herbs.
6. Arrange the manicotti in a baking dish and top with the gratin mixture. Bake in an oven until golden brown.
7. Serve the manicotti with the remaining sauce.

QimiQ Sauce Base Advantages

• Fillings remain moist for longer
• Enhances the natural taste of added ingredients

Nutritional Values

Per Portion			Per 100 g
Kcal	657		Kcal	201
KJ	2766		KJ	849
Fat in g	22		Fat in g	7
Cholesterol in mg	223		Cholesterol in mg	68
Carbohydrates in g	78		Carbohydrates in g	24
Protein in g	31		Protein in g	9

Ingredients for 10 portions

For the marinade

• 6.8 fl oz QimiQ Marinade Base
• 8 cups of Water, cold
• 4.2 oz Salt
• 70.5 oz Pork loin
• 0.7 oz Garlic, minced
• Basil, finely chopped
• Oregano, finely chopped
• Thyme, finely chopped
• Pepper

For the filling

• 8.8 oz QimiQ Classic, room temperature
• 23.3 oz Smoky Park cheese, finely diced
• 2.8 oz Egg yolks
• 8.8 oz Panko Japanese bread crumbs
• 1.8 oz Chives, chopped
• 10.6 oz Red onions, finely sliced

Preparation

1. For the marinade: mix the QimiQ Marinade Base with the cold water and salt and soak the pork loin for approx. 4 hours.
2. Remove the pork loin from the marinade and tap dry. Mix the garlic with the herbs and spread onto the surface.
3. For the filling: whisk the unchilled QimiQ Classic smooth. Add the Smoky Park cheese and the remaining ingredients and mix well. Season to taste.
4. Fill the pork loin and season with salt and pepper. Secure with a butcher string.
5. Roast in an oven at 350 °F until a core temperature of 160 °F is reached. Rest for approx. 10-15 minutes and slice.
6. Serve the filled pork loin with the pan gravy and sides of your choice.

QimiQ Classic advantages

• Longer presentation times possible under proper refrigeration
• Enhances the natural taste of added ingredients

Nutritional values

Per Portion			Per 100 g
Kcal	566		Kcal	154
KJ	2374		KJ	645
Fat in g	21		Fat in g	6
Cholesterol in mg	259		Cholesterol in mg	70
Carbohydrates in g	20		Carbohydrates in g	5
Protein in g	72		Protein in g	20

Ingredients for 10 portions

• 1.8 oz QimiQ Classic, room temperature
• 2.9 fl oz Water
• 1 tsp Sugar
• 0.4 oz Dried yeast
• 8.1 oz Bread flour
• 13.8 oz Rye flour
• 1.4 oz Molasses, dark
• 0.2 oz Salt
• 0.7 oz Baking soda
• 4 cups of Water
• 1 Egg yolk
• Salt, coarse
• Home Grown pimiento cheese

Preparation

1. Whisk the unchilled QimiQ Classic smooth. Add the water, sugar and yeast and mix well. Allow to rest for approx. 5 minutes.
2. Add the flour, molasses and salt and knead to a smooth dough. Place the dough into an oiled vessel. Cover and allow to rest in a warm place for approx. 30 minutes.
3. Divide the dough into strips and shape into pretzels. Preheat an oven to 450 °F.
4. Mix the baking soda with 4 cups of water and bring to a boil. Brush the pretzels with the mixture and place onto a greased baking tray.
5. Brush the pretzels with the egg yolk and sprinkle with the salt. Bake in the preheated oven until golden brown and allow to rest for approx. 5 minutes.
6. Serve the pumpernickel pretzels with the Home Grown pimiento cheese.

QimiQ Classic advantages

• Baked goods remain moist for longer
• Quick and simple preparation

Nutritional values

Per Portion			Per 100 g
Kcal	239		Kcal	129
KJ	1006		KJ	542
Fat in g	2		Fat in g	1
Cholesterol in mg	27		Cholesterol in mg	15
Carbohydrates in g	48		Carbohydrates in g	26
Protein in g	7		Protein in g	4

Ingredients for 10 portions

• 1 Brownie Spongebase

For the Raspberry Ice Cream

• 250 g QimiQ Classic
• 600 g Raspberries, frozen
• 150 g Sugar
• Vanilla sugar

For the Peanutbutter Mousse

• 200 g QimiQ Whip
• 100 g Cream cheese
• 100 g Peanutbutter
• 80 g Sugar

Für das Schokolademousse

• 200 g QimiQ Whip
• 80 ml Whipping cream 36% fat
• 5 g Vanilla sugar
• 250 g Milk chocolate, melted

Preparation

1. For the Raspberry Ice Cream: Alle Zutaten zusammen mit einem Stabmixer fein pürieren, tiefkühlen und pacossieren.
2. Für das Erdnussbuttermousse: Kaltes QimiQ Whip glatt rühren, restliche Zutaten dazugeben und aufschlagen.
3. Für das Schokolademousse: Kaltes QimiQ Whip glatt rühren, Schlagobers und Zucker dazugeben und aufschlagen. Geschmolzene Milchschokolade unterziehen.
4. Erdnussbuttermousse auf dem Brownieboden verteilen, Schokolademousse auf dem Erdnussbuttermousse verteilen und in Stücke schneiden.
5. Schokolade-Erdnussbutter-Brownies mit dem Himbeereis servieren.

Ingredients for 10 portions

• 500 g QimiQ Whip Chocolate, chilled
• 4 pcs Bananas, cut into pieces

Preparation

1. Whip the cold QimiQ Whip Chocolate until the required volume has been achieved and fill into a piping bag.
2. Pipe the chocolate cream into glasses alternately with the banana pieces. Decorate as required and serve.

Tip: Other fruits can be used instead of bananas.

QimiQ Whip Chocolate advantages

• Creamy indulgent taste with less fat
• Only one preparation step
• Quick and easy preparation