Ingredients for 10 portions

• 540 g Danish pastry dough, fresh, 2 packages

For the broccoli cream

• 375 g QimiQ Whip, chilled
• 250 g Broccoli, cooked
• 110 g Butter, melted
• Salt
• Black pepper, ground
• Nutmeg, ground
• 60 g Almonds, grated

For the sweet pepper cream

• 375 g QimiQ Whip, chilled
• 250 g Sweet red peppers, tinned and drained, finely diced
• 110 g Butter, melted
• 2 g Paprika powder, smoked
• Salt
• Black pepper, ground

Preparation

1. Roll out both packs of Danish pastry and bake at 180°C for approx. 10 minutes.
2. For the broccoli cream: mix the cold QimiQ Whip with the broccoli, spices and grated almonds until smooth. Fill the mixture into a mixing bowl and whisk until the required volume has been achieved. Slowly add the melted butter.
3. Place one sheet of the Danish pastry into a deep baking tin as a base. Spread the broccoli cream onto it and allow to chill.
4. For the sweet pepper cream: mix the cold QimiQ Whip with the sweet pepper, pepper powder and spices smooth. Fill the mixture into a mixing bowl and whisk until the required volume has been achieved.
5. Slowly add the melted butter.
6. Spread the sweet pepper cream onto the broccoli cream. Place the second sheet of Danish pastry on top and deep freeze.
7. Cut the frozen cream into slices, allow to defreeze slowly in the refrigerator and serve.

QimiQ Whip advantages

• Creamy indulgent taste with less fat
• Deep freeze stable
• Quick and easy preparation

Ingredients for 10 portions

• 1700 g Cod fillet

For the gratin sauce

• 375 g QimiQ Sauce Base
• 180 g Heavy sour cream
• 60 g White bread crumbs
• 60 g Horseradish, finely chopped
• Salt and pepper

For the creamy herb sauce

• 750 g QimiQ Sauce Base
• 80 g Butter
• 160 g Onions
• 1/8 litre White wine
• 380 ml Vegetable stock
• 50 g Mixed herbs, finely chopped
• Salt and pepper

For the bulgur wheat

• 600 g Tender wheat
• 150 g Onions, finely chopped
• 250 g Carrots, diced
• 180 g Leek, cut into strips
• 1 litre Vegetable stock

Preparation

1. For the gratin sauce: mix the QimiQ Sauce Base with the remaining ingredients together well. Spread onto the fish fillets and cook in the oven at 180°C for approx. 8-10 minutes.
2. For the creamy herb sauce: sauté the onions in butter and deglaze with white wine. Add the vegetable stok and QimiQ Sauce Base and bring to the boil. Season to taste and add the herbs.
3. For the tender wheat: sauté the onions in oil. Add the tender wheat and vegetable stock and simmer until soft. Season to taste.

QimiQ Sauce Base Advantages

• Dairy cream - best quality
• Smooth and creamy consistency in seconds
• Creamy indulgent taste with less fat

Ingredients for 10 portions

For the water melon ice cream

• 500 g QimiQ Classic, unchilled
• 250 g Sour cream 15 % fat
• 2 pcs Limes
• 80 ml Olive oil
• Salt
• Black pepper, freshly ground
• 2 bunches Coriander, finely chopped
• 260 g Watermelon, fresh

For the cold cucumber soup

• 250 g QimiQ Classic, unchilled
• 480 g Cucumbers
• 80 ml Olive oil
• 60 ml White balsamic vinegar
• 300 g Natural yoghurt
• 1 tsp Sugar
• Salt
• Black pepper, freshly ground

Preparation

1. For the water melon ice cream: skin the water melon and remove the core. Cut into small pieces and mix together with the remaining ingredíents until smooth with an immersion blender. Pour into a Pacojet beaker and deep freeze.
2. For the cold cucumber soup: wash the cucumber, halve lengthwise and remove the core using a spoon. Cut the cucumber into pieces and add the other ingredients. Mix smooth with an immersion blender and allow to chill.
3. Mix the frozen QimiQ mixture and place into the cold cucumber soup. Garnish with freshly chopped coriander.

QimiQ Classic advantages

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

Ingredients for 1 cake tin 26 cm Ø

• 150 g Digestive biscuits, crumbled
• 70 g Butter, melted

For the filling

• 500 g QimiQ Classic, unchilled
• 250 g Sugar
• 20 g Vanilla sugar
• 45 g Corn flour / starch
• 700 g Cream cheese
• 200 g Natural yoghurt
• 5 Eggs
• 2 Lemons, juice only
• Lemon peel, finely grated

Preparation

1. Preheat the oven to 130° C (conventional oven).
2. Add the melted butter to the biscuit crumbs and mix well. Press firmly into the base of a greased cake ring.
3. To prepare the filling: whisk QimiQ Classic smooth.
4. Mix the sugar, vanilla sugar and corn flour together, add to the QimiQ Classic and mix well.
5. Add the cream cheese, yoghurt, eggs, lemon juice and lemon peel. Mix well.
6. Pour onto the biscuit base and bake in the pre-heated oven for approx. 110 minutes.

Note: The cheesecake is soft after baking. Chill for approx. 6 hours to set completely.

QimiQ Classic advantages

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

Ingredients for 1 baking tray

• 500 g QimiQ Sauce Base
• 500 g Sugar
• 24 g Vanilla sugar
• 1 Lemon, juice, and finely grated zest
• 10 Eggs
• 500 g Butter, melted
• 500 g Flour
• 32 g Baking powder
• 720 g Cherries, stoned
• 160 g Hazelnuts, ground

Preparation

1. Preheat the oven to 180°C (air circulation).
2. Mix the QimiQ Sauce Base together with the sugar, vanilla sugar, lemon juice, lemon zest, eggs and melted butter.
3. Quickly fold in the flour, baking powder and hazelnuts.
4. Spread the cake mixture onto a baking tray lined with baking paper.
5. Place the cherries on top and bake in the preheated oven for approx. 40 minutes.

QimiQ Sauce Base advantages

• Light, fluffy and moist consistency
• Cakes remain moist for longer
• Quick and easy preparation

Ingredients for 8 portions

For the dough

• 150 g QimiQ Classic, unchilled
• 150 g Butter, softened
• Salt
• 250 g Quark 20% fat
• 250 g Flour, plain

For the topping

• 250 g QimiQ Classic, unchilled
• 250 g Blue veined cheese, crushed
• 160 g Pears, peeled, grated
• Salt and pepper
• Thyme, dried

To garnish

• Pears, cut into strips
• Garden herbs, fresh

Preparation

1. Preheat the oven to 180° C (conventional oven).
2. For the dough, briskly knead all the ingredients together.
3. Wrap the dough in tin foil and chill for 2 hours.
4. For the topping, whisk QimiQ Classic smooth. Add the cheese and pear, mix well and season to taste with the salt, pepper and thyme.
5. Roll the dough approx. 3 mm thick and cut into circles with the aid of a dessert ring (8 cm Ø). Spread the topping onto the surface, and leave 1 cm free around the rim.
6. Place in the hot oven and bake for approx. 12 minutes.
7. Garnish with strips of pear and fresh herbs.

QimiQ Classic advantages

• Full creamy taste with less fat and cholesterol
• Prevents moisture migration, pastry remains fresh and dry for longer

Ingredients for 10 portions

• 500 g QimiQ Classic, unchilled
• 100 g Yellow peppers
• 300 g Courgettes, finely sliced , blanched
• 300 g Quark 20% fat
• Salt and pepper
• Basil, finely chopped
• 8 ml Lemon juice
• 100 g Dried tomatoes, finely diced
• 50 g Black olives, stoned , cut into segments
• 50 g Capers

Preparation

1. Halve the peppers and remove the seeds. Bake in a hot oven at 180° C until brown. Allow to cool and peel.
2. Line a terrine mould (lined with cling film) with a layer of thin courgette slices. Leave an overlap of courgette to cover the filling.
3. Whisk QimiQ Classic smooth. Add the quark, seasoning, basil and lemon juice and mix well.
4. Alternately layer the quark mousse, dried tomato pieces, whole olives and capers and halved peppers in the terrine mould. Finish with a layer of mousse and cover with the courgette overlap.
5. Chill for at least 4 hours (preferably over night).

QimiQ Classic advantages

• Enhances the natural taste of added ingredients

Ingredients for 20 Portions à approx. 120 ml

500 g QimiQ Whip, chilled
100 g Sugar
400 ml Milk
500 g White chocolate, melted
1000 g Cherries, tinned
Corn flour/ Starch

 

Preparation

1. Lightly whip the cold QimiQ Whip and sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2. Add the milk and continue to whip until the required volume has been achieved.
3. Whisk in the melted chocolate with a hand whisk.
4. Drain the juice from the cherries and bring to a boil. Bind with the cornstarch.
5. Add the cherries and allow to cool.
6. Pipe the mousse into glasses or cups and top with the cherries. Decorate as desired.

 

QimiQ Whip Advantages

• 1 kg QimiQ Whip can replace up to 3 litres of fresh cream

• One bowl preparation

• Creamy indulgent taste with less fat

• Foolproof real cream product, cannot be over whipped

Ingredients for 10 portions

300 g QimiQ Whip, chilled
3 Eggs
2 Egg yolks
160 g Granulated sugar
200 g Cream 36% fat
150 g Blackcurrant fruit puree
1 pinch Cinnamon
2 cl Orange liqueur, Cointreau
150 g Coconut milk
4 cl Coconut liqueur

 

Preparation

1. Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2. Add the eggs, egg yolks, sugar and cream to the QimiQ Whip and continue to whip until the required volume has been achieved.
3. Split the mixture in half. Fold the blackcurrant puree, cinnamon and Cointreau into one half of the cream and coconut milk and coconut liqueur into the second half.
4. Fill the mixtures in 2 distinct layers into moulds and freeze.

 

QimiQ Whip Advantages

• 1 kg QimiQ Whip can replace up to 3 litres of fresh cream

• Acid and alcohol stable

• Creamy indulgent taste with less fat

• Deep freeze stable

Ingredients for 10 portions

250 g QimiQ Classic Vanilla, unchilled
830 g Cream 36% fat
50 g Granulated sugar
10 Shortcrust pastry shells
250 g Mixed berries, fresh, to decorate

 

Preparation

1. Whisk the QimiQ Classic Vanilla smooth. Add the cream and sugar and whip at medium speed.
2. Fill the cream into a piping bag with a star nozzle and pipe into the pastry shells.
3. Decorate with fresh berries.

 

QimiQ Classic Vanilla Advantages

• Decorating cream keeps its shape for longer

• Creamy indulgent taste with less fat

• No additional gelatine required

Ingredients for 10 portions

400 QimiQ Whip
350 g Passion fruit puree
250 g Cream 36% fat
140 g Granulated sugar
4 cl Coconut liqueur

 

Preparation

1. Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2. Add the remaining ingredients and continue to whip until the required volume has been achieved.
3. Fill into glasses and chill.

 

QimiQ Whip Advantages

• 1 kg QimiQ Whip can replace up to 3 litres of fresh cream

• Acid and alcohol stable

• Creamy indulgent taste with less fat

Ingredients for 10 portions

80 g QimiQ Classic, unchilled
125 g Mayonnaise 80% fat
30 g Onions, finely sliced
60 g Pickled gherkins, finely chopped
15 g Capers, finely sliced
15 g Anchovies in oil, tinned and drained, finely sliced
5 g Tarragon mustard
10 g Lemon juice
10 ml Parsley
5 g Chervil, finely chopped
5 g Tarragon, finely chopped
Salt and pepper

 

Preparation

1. Whisk the QimiQ Classic smooth.
2. Add the remaining ingredients and mix well. Season to taste.

 

QimiQ Classic Advantages

• Acid stable and does not curdle

• No eggs required

• Creamy indulgent taste with less fat

Ingredients for 1000 g = 16 portions

For the cream
300 g QimiQ Whip, chilled
150 g Sugar
480 g Cream cheese
6 g Vanilla aroma
35 ml Lemon juice
For the marinated strawberries
600 g Strawberries, frozen, diced
100 g Icing sugar
300 g Chocolate biscuits, crumbled

 

Preparation

1. Lightly whip the cold QimiQ Whip and sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2. Add the cream cheese, vanilla and lemon juice and continue to whip until the required volume has been achieved.
3. Marinate the strawberries with the icing sugar.
4. Place the biscuit crumbs into the glasses.
5. Pipe the mousse over the biscuit crumbs, top with the strawberries and decorate.

 

QimiQ Whip Advantages

• 1 kg QimiQ Whip can replace up to 3 litres of fresh cream

• One bowl preparation

• Creamy indulgent taste with less fat

• Foolproof real cream product, cannot be over whipped

Ingredients for 12 Portions, Ø 26 cm ring

For the cake base
2 Eggs
60 g Sugar
10 g Vanilla sugar
15 g Butter, melted
30 g Flour, plain
30 g Corn flour / starch
For the cream
300 g QimiQ Whip, chilled
300 g QimiQ Classic, chilled
60 g Almonds, grated
90 g Sugar
25 ml Amaretto
For the lady fingers
100 ml Milk
1 tbsp Rum
1 tbsp Sugar
40 Lady fingers

 

Preparation

1. For the cake base: whisk the eggs, sugar and vanilla sugar until fluffy. 2. Add the butter mix well and fold in the flour and corn flour mixture.
Pour into a 26 cm cake ring and bake at 180° C for 12 minutes. Allow to cool.
3. For the cream: lightly whip the cold QimiQ Whip and QimiQ Classic together until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
4. Add the remaining ingredients and continue to whip until the required volume has been achieved.
Spread approx. one third of the cream onto the cake base in the cake ring. Layer alternately with the lady fingers (drizzled with the milk / rum / sugar mixture) and cream. Finish with a layer of cream.
5. Cover, chill well and decorate as desired.

 

QimiQ Classic Advantages

• Alcohol stable and does not curdle

QimiQ Whip Advantages

• 1 kg QimiQ Whip can replace up to 3 litres of fresh cream

• One bowl preparation

• Foolproof real cream product, cannot be over whipped

Ingredients for 10 portions

For the soufflé
250 g QimiQ Classic, unchilled
250 g White asparagus, peeled, cut into pieces
30 g Potatoes, peeled, diced
80 g Onions, finely diced
40 g Butter
10 g Caster sugar
80 ml White wine
125 ml Vegetable stock
3 g Salt
Black pepper, freshly ground
2 Egg yolks
60 g Cream cheese
80 g White bread crumbs
0.5 Oranges, juice, and finely grated zest
2 Egg whites
For the vinaigrette
250 g QimiQ Classic, unchilled
50 g Olive oil
120 g Creme fraiche
100 g Orange juice
Orange peel, from 1 orange
1 Orange, diced
50 ml Balsamic vinegar, white
20 g Coriander, chopped
To garnish
Sweet peppers, diced
Chives
Cress

 

Preparation

1. For the soufflé: sauté the asparagus, potatoes and onions in the butter.
2. Add the sugar and douse with the white wine. Add the vegetable stock, season to taste and cook covered until the vegetables are soft and the liquid has disappeared.
3. Puree the cooked vegetables with a blender and pass through a sieve.
4. Whisk the QimiQ Classic smooth. Add the asparagus mixture, egg yolks, cream cheese, bread crumbs, orange juice and orange zest and mix well.
5. Beat the egg whites until stiff and fold into the mixture.
6. Pour the mixture into greased soufflé dishes and bake in a water bath in a preheated oven at 180°C (air convection) for approx. 15-20 minutes.
7. For the vinaigrette: whisk the QimiQ Classic smooth. Slowly whisk in the olive oil until emulsified.
8. Add the remaining ingredients and mix well.
9. Garnish with the diced sweet pepper, cress and chives. Serve with the asparagus soufflé.

 

QimiQ Classic Advantages

• Acid stable and does not curdle

• Bake stable

• Baked goods remain moist for longer

• Full taste with less fat content

Ingredients for 1 Springform cake tin 28 cm Ø

Sponge base
6 g Eggs
300 g Sugar
7 g Vanilla sugar
3 g Salt
Lemon juice, from 1 lemon
Lemon peel, from 1/2 lemon
Rum flavouring
260 g Flour
For the cream filling
300 g QimiQ Whip, chilled
200 g QimiQ Classic
80 g Sugar
500 g Low fat quark
8 g Vanilla sugar
10 g Lemon juice

 

Preparation

1. Bake the sponge base and allow to cool.
2. For the cream, lightly whip the cold QimiQ Whip with QimiQ Classic until completely smooth and ensure that the entire mixture is incorporated (especially from bottom and sides of bowl).
3. Add the sugar, quark, vanilla sugar and lemon juice and continue to whip at top speed until the required volume has been achieved.
4. Halve the sponge base through the middle. Place one sponge base in a cake ring and cover with a layer of cream. Top with the second sponge base and chill for at least 4 hours (preferably overnight).

 

QimiQ Whip Advantages

• 1 kg QimiQ Whip can replace up to 3 litres of fresh cream

• Acid and alcohol stable

• Prevents moisture migration, sponge base remains fresh and dry

• Creamy indulgent taste with less fat

Ingredients for 10 portions

540 g Puff pastry, 2 packages
For the wild garlic layer
250 g QimiQ Classic, unchilled
80 g Wild garlic
40 g Pine nuts, roasted
40 g Parmesan, grated
80 ml Olive oil
250 g Ricotta min. 45% fat
Salt and pepper
For the tomato layer
250 g QimiQ Classic, unchilled
300 g Tomatoes, seeded , diced
40 ml Balsamic vinegar, white
Salt and pepper

 

Preparation

1. Bake the puff pastry according to the instructions on the packet. Cut into 30 circles with the aid of a (8 cm Ø) dessert ring.
2. For the wild garlic layer, blend the wild garlic, pine nuts, parmesan and oil to a pesto. Whisk QimiQ Classic smooth. Add 160 g of the pesto mixture and all of the ricotta and mix well.
3. For the tomato layer, whisk QimiQ Classic smooth. Add the remaining ingredients and mix well.
4. Place one circle of puff pastry into each of 10 dessert rings and layer alternately with the wild garlic mixture, tomato mixture and puff pastry until the ring is full. Chill for at least 4 hours, preferably over night.
5. Cut around the inside of the ring with a sharp knife, carefully remove from the ring and serve with the remaining pesto.

 

QimiQ Classic Advantages

• Quick and easy preparation

• Enhances the natural taste of added ingredients

• Reduces skin formation

• Reduces discolouration

Ingredients for 10 portions

500 g QimiQ Whip, chilled
150 g Coconut milk
350 g Bananas, pureed
140 g Granulated sugar
2 cl Coconut liqueur
1 Lemon, juice, and finely grated zest
To coat
300 g Oreo cookie crumbs

 

Preparation

1. Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). Add the remaining ingredients and continue to whip until the required volume has been achieved.
2. Fill the mousse into moulds (mats) and freeze lightly. Coat in Oreo cookie crumbs. Chill well.

 

QimiQ Whip Advantages

• 1 kg QimiQ Whip can replace up to 3 litres of fresh cream

• Full taste with less fat content

• Alcohol stable and does not curdle

• Deep freeze stable