Ingredients for 1 Ø 26 cm ring

Chocolate Sponge Base

• For the chocolate mousse
• 250 g QimiQ Whip, chilled
• 80 ml Milk
• 50 g Sugar
• 170 g Dark chocolate 40-60 % cocoa, melted

For the cherries

• 250 ml Cherry juice
• 15 g Corn flour / starch
• 700 g Cherries, tinned and drained

For the decorating cream

• 150 g QimiQ Classic, unchilled
• 350 ml Cream 36% fat

Preparation

1. Make the chocolate sponge base, bake and allow to cool. Slice into 3 layers for 3 sponge bases.
2. Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the complete mixture is incorporated (especially from bottom and sides of bowl). Add the milk and sugar and continue to whip until the required volume has been achieved.
3. Fold in the luke warm chocolate.
4. Place one sponge base into the 26 cm cake ring. Spread with the chocolate mousse and top with a second sponge base.
5. Mix the corn flour to a thick paste with some cherry juice. Bring the remaining cherry juice to the boil, add the corn flour mixture and allow to cook for approx. 5 minutes. Allow to cool.
6. Spread the cherries over the sponge base in the ring, drizzle with the cherry juice and chill for approx. 2 hours.
7. For the decorating cream: whisk the unchilled QimiQ Classic smooth. 8. Add the cream and whisk until the required volume has been achieved.

QimiQ Classic advantages

• Decorating cream keeps its shape for longer
• Creamy consistency
• No additional gelatine required

QimiQ Whip Advantages

• 1 kg QimiQ Whip can replace up to 3 litres of fresh cream
• Quick and easy preparation
• Foolproof real cream product, cannot be over whipped
• One bowl preparation
• Ambient storage

Ingredients for 10 portions

• 1.6 kg Arctic char fillet, boned

For the creamed lentils

• 350 g QimiQ Sauce Base
• 100 g Shallots, finely sliced
• 40 g Garlic, finely chopped
• 80 g Olive oil
• 300 g Beluga lentils, soaked for 24 hours
• 250 ml White wine
• Salt
• Black pepper, freshly ground
• Nutmeg, ground
• Coriander, fresh, chopped

For the pineapple and wasabi crust

• 500 g QimiQ Sauce Base
• 240 g Cream cheese
• 20 g Olive oil
• 60 g Wasabi paste
• 150 g Tinned pineapple, drained, diced
• 60 g White bread crumbs
• 1 g Curcuma, dried
• 15 g Lemon juice
• Salt
• Black pepper, freshly ground

Preparation

1. For the creamed lentils: fry the shallots in the olive oil until translucent. Add the soaked and drained lentils and fry until glassy.
2. Douse with the white wine and reduce. Cook with a closed lid until the lentils are tender. Add the QimiQ Sauce Base and season to taste.
3. 3. Sprinkle with the chopped coriander before serving.
4. For the crust: whisk the QimiQ Sauce Base with the cream cheese until smooth. Add the remaining ingredients and season to taste.
5. Portion the char fillet, season and fry slowly on the skin side. Remove from the pan. Place the fish skin side down onto the baking sheet and spread with the crust mixture.
6. Bake in a preheated oven at 220°C until golden brown.
7. Place each char fillet on top of a portion of lentils to serve.

Tip: We recommend cooked green asparagus and fried mushroom as a side dish.

QimiQ Sauce Base advantages

• Alcohol stable and does not curdle
• Full taste with less fat content
• Smooth and creamy consistency in seconds

Ingredients for 10 portions

• 160 g QimiQ Classic
• 250 g Mayonnaise 80% fat
• 80 g Tomato ketchup
• 20 g Dijon mustard
• 20 g Horseradish, grated
• 4 cl Brandy
• Salt
• Black pepper, freshly ground
• 500 g Shrimps, ready to eat
• 2 Avocados, diced
• 1 Red pepper, finely diced
• Lettuce leaves, to decorate

Preparation

1. For the cocktail sauce: place the QimiQ Classic, mayonnaise, ketchup, mustard, horseradish, brandy, salt and pepper into a mixing bowl and blend until smooth.
2. Fold in the shrimps. Add the avocado and red pepper.
3. Garnish with salad leaves and serve.

QimiQ Classic Advantages

• Acid and alcohol stable
• Creamy indulgent taste with less fat
• Binds with fluid - no separation of ingredients

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 25 servings

For the grissini

• 125 g QimiQ Sauce Base
• 1/2 packet Dried yeast
• pinches Sugar
• 180 g Wheat flour
• 1/2 tsp Baking powder
• 50 g Butter, softened
• pinches Salt
• Black pepper, ground
• 2 small pinches Paprika powder
• 100 g Smoked bacon, finely diced

For the dip

• 250 g QimiQ Classic, unchilled
• 1 Avocado
• 100 g Natural yoghurt
• 1/2 Red pepper, diced
• Salt
• Black pepper, ground
• 1 small pinch Chili pepper powder
• 1 Lime, juice, and finely grated zest

Preparation

1. For the grissini: mix the QimiQ Sauce Base, yeast and sugar together well.
2. Combine the flour, baking powder and seasoning in a mixing bowl.
3. Add the yeast mixture, soft butter and bacon and knead with the dough hook attachment for 2-3 minutes to a smooth dough. Allow to proof in a warm place.
4. Roll out the dough approx. ½ cm thick, cut into strips10 cm long and 2 cm wide and roll into sticks.
5. Arrange the dough sticks on a baking sheet lined with baking paper.
6. Bake on a grill over indirect heat with the lid closed or in a pre-heated oven at 180°C for approx. 10 minutes.
7. For the dip: halve the avocado and remove the pit. Scoop out the avocado flesh with a spoon and mash with a fork.
8. Whisk the QimiQ Classic smooth. Add the avocado flesh and the remaining ingredients and mix well.

QimiQ Classic advantages

• Binds with fluid - no separation of ingredients
• The colour of the avocado remains longer

QimiQ Sauce Base advantages

• Pastry becomes smooth and juicy
• Perfect for baking

Ingredients for 1 Litre dressing

• 130 g QimiQ Classic, unchilled
• 220 ml Olive oil
• 110 ml Sunflower oil
• 290 ml Water
• 20 g Tomato paste
• 80 ml Red wine vinegar
• 60 g Mayonnaise 80% fat
• 20 g Dijon mustard
• 12 g Sugar
• Salt
• Black pepper, ground
• Lemon juice, from 1/2 lemon
• 50 g Pickled gherkins, diced , finely chopped
• Chives, dried

Preparation

1. Blend all of the ingredients together until smooth.

QimiQ Classic Advantages

• Acid stable and does not curdle
• Dressings made with QimiQ cling better to salads
• Quick and easy preparation

Ingredients for 10 portions

• 250 g QimiQ Whip, chilled
• 150 g Mascarpone
• 100 ml Cream 36% fat
• 100 g Sugar
• Vanilla sugar
• 2 tbsp Amaretto

For the lady fingers

• 20 Lady fingers
• 200 ml Espresso coffee, lukewarm
• 1 tbsp Sugar
• 1 tbsp Amaretto
• Cocoa powder, to dust

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 mascarpone, cream, sugar, vanilla aroma and almond liqueur and continue to whisk until the required volume has been achieved.
3. Place the lady fingers on the base of a serving dish. Mix the lukewarm espresso with the sugar and Amaretto and pour half over the lady fingers. Cover the lady fingers with some of the cream mixture. Continue layering until the lady fingers and the cream mixture has been used, making sure that the final layer is cream.
4. Chill for at least 4 hours and dust with cocoa powder before serving.

QimiQ Whip advantages

• Less mascarpone required
• Full creamy taste with less fat and cholesterol
• Increased volume = lower portion costs
• Foolproof real cream product, cannot be over whipped

Ingredients for 10 portions

For the sponge

• 4 Egg whites
• pinches Salt
• 4 Egg yolks
• 60 g Flour, plain
• 30 g Parsley, finely chopped

For the filling

• 450 g Jerusalem artichoke, peeled, diced
• 60 g Onions, peeled, diced
• 60 g Butter
• 125 ml White wine
• 500 ml Clear vegetable stock
• 1/2 tsp Salt
• 125 g QimiQ Whip, chilled
• 200 g QimiQ Classic, unchilled
• 60 g Cream cheese
• 60 g Cream 30 % fat
• 60 ml Noilly Prat/Vermouth dry
• 2 g Orange zest
• 50 g Orange juice
• 10 g Lemon juice
• pinches Nutmeg, ground

For the tartare

• 200 g QimiQ Classic, unchilled
• 80 g Sour cream 15 % fat
• 800 g Salmon trout fillets, skinned , boned
• 120 g Red onions, finely diced
• 20 g Capers, finely chopped
• 80 g Pickled salt gherkins, finely chopped
• 4 g Salt
• 5 g Lemon juice

Preparation

1. For the sponge: whisk the egg white and salt until stiff. Carefully add the egg yolk and parsley and fold in the flour.
2. Pour the mixture onto a baking sheet lined with baking paper. Bake in the hot oven at 190° C for approx. 10 minutes. Tip onto a clean tea towel, peel off the baking paper and allow to cool.
3. For the filling: sauté the Jerusalem artichoke and onions in butter.
4. Douse with the white wine and reduce. Add the vegetable stock (or water) and season with salt. Cook until the vegetables are soft and reduce until the liquid has almost completely evaporated.
5. Blend until smooth and allow the mixture to cool.
6. Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
7. Whisk the QimiQ Classic smooth. Add the QimiQ Classic, 300 g of Jerusalem artichoke puree and the remaining ingredients to the QimiQ Whip and continue to whip until the required volume has been achieved.
8. Spread the filling onto the sponge and roll into a roulade. Chill well.
9. For the tartare: whisk the QimiQ Classic smooth. Add the remaining ingredients and mix well. Serve with the roulade.

QimiQ Classic advantages

• Acid and alcohol stable
• Creamy indulgent taste with less fat

QimiQ Whip Advantages

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

Ingredients for 10 portions

• 375 g QimiQ Sauce Base
• 1500 g White asparagus sticks, peeled, cooked
• 500 g Ham, sliced
• 180 g Cream cheese
• 120 g Parmesan, grated
• Salt and pepper

Preparation

1. Preheat the oven to 180°C (conventional oven).
2. Place one asparagus onto each ham slice and roll up.
3. Place the asparagus rolls into a greased ovenproof dish.
4. Mix the QimiQ Sauce Base, cream cheese and parmesan together well and season to taste with salt and pepper.
5. Pour the cheese sauce over the asparagus and bake in a preheated oven for approx. 10 minutes.

QimiQ Sauce Base advantages

• Smooth and creamy consistency in seconds
• Problem-free reheating possible
• Creamy indulgent taste with less fat

Ingredients for 10 portions

• 540 g Puff pastry, = 2 packages
• For the cream
• 1000 g QimiQ Classic Vanilla, unchilled
• 160 g Sugar
• 500 ml Cream 36% fat, whipped

Preparation

1. Remove the pastry from the fridge 10 minutes before using.
2. Pre-heat the oven to 210°C (conventional oven). Lay the puff pastry on a baking sheet lined with baking paper, cut through the middle and prick with a fork. Bake for approx. 10 minutes. Allow to cool.
3. Whisk the QimiQ Classic Vanilla smooth. Add the sugar and fold in the whipped cream.
4. Cover one half of the puff pastry with the vanilla cream and top with the second half of the pastry. Chill for at least 4 hours (preferably over night).
5. Portion before serving.

QimiQ Classic Vanilla advantages

• Prevents moisture migration, pastry remains fresh and dry for longer
• Quick and easy preparation
• Creamy indulgent taste with less fat

Ingredients for 10 portions

For the lime cream

• 400 g QimiQ Whip, chilled
• 250 g Greek style yoghurt
• 90 g Granulated sugar
• 270 g Coconut milk
• 80 g Lime juice
• 10 g Lime zest, finely grated

For the watermelon jelly

• 160 g Watermelon, fresh, seeded, pureed
• 30 g Grenadine syrup
• 12 g Corn flour / starch
• 5 g Granulated sugar
• 4 g Gelatine sheets
• 3 g Lemon juice
• 1 small pinch Cardamon, ground
• 100 g Watermelon, fresh, diced

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. Half fill the glasses placed in an inclined position with the cream and chill well.
3. For the jelly: bring the pureed watermelon, grenadine syrup and sugar to the boil. Bind with the starch and allow to cool slightly.
4. Add the soaked gelatine to the mixture and dissolve. Season with the lemon juice and cardamom. Fold in the watermelon cubes. Allow to cool.
5. Pour the mixture over the lime cream and chill well.

QimiQ Whip advantages

• 1 kg QimiQ Whip can replace up to 3 litres of fresh cream
• Acid stable and does not curdle
• Full taste with less fat content
• Foolproof real cream product, cannot be over whipped

Ingredients for 10 portions

For the spinach filled pike perch rolls

• 125 g QimiQ Classic, unchilled
• 200 g Pike perch trimmings, minced
• 100 g Spinach, strained
• 4 g Salt
• 10 g Lemon juice
• 4 cl Pernod
• Coriander spice, ground
• 600 g Pike perch fillet, skinned
• 200 g Salmon fillet, skinned , cut into strips

For the lentil stew

• 500 g QimiQ Sauce Base
• 200 g Beluga lentils, soaked
• 200 g Mountain lentils, soaked
• 100 g Red onions, chopped
• 50 g Olive oil
• 40 g Garlic, chopped
• 250 ml White wine
• 500 ml Water
• 2 Bay leaves
• 80 g Leek, chopped
• 80 g Yellow carrot, peeled, diced
• 160 g Aubergines, peeled, diced
• 120 g King oyster mushrooms, chopped
• Salt, to taste
• 2 g Black pepper, freshly ground
• 10 g Parsley, fresh , chopped

Preparation

1. For the farce: place the QimiQ Classic, minced fish trimmings, spinach, salt, lemon juice, Pernod and coriander into a mincer, and blend to a creamy consistency.
2. Beat the pike perch fillets with a meat hammer until flat. Lay the fillets onto cling film and spread the farce on top.
3. Place the salmon fillet strips on top of the farce and roll up like a roulade, making sure to close the ends tight.
4. Steam the fish rolls at 100°C for approx.20 minutes.
5. Rinse the soaked lentils and drain.
6. Fry the onions in olive oil until translucent. Add the garlic and lentils and fry until glassy.
7. Douse with the white wine and reduce by half. Add the water and cook until the lentils are tender.
8. Fry the vegetables in olive oil and add to the lentils.
9. Finish with the QimiQ Sauce Base, season to taste and add the parsley.
10. Serve with the pike perch rolls.

QimiQ Classic advantages

• Acid and alcohol stable
• Firmer and more stable fillings

QimiQ Sauce Base advantages

• Full taste with less fat content
• Smooth and creamy consistency in seconds

Ingredients for 10 portions

For the short crust pastry

• 400 g Spelt flour
• 200 g Butter, softened
• 2 Whole eggs
• 3 tbsp Apple vinegar
• Salt
• pinches Nutmeg, ground

For the filling

• 250 g QimiQ Classic, unchilled
• 400 g Soft goats’ cheese
• 4 Whole eggs
• 2 Egg yolks
• 40 g Corn flour / starch
• 50 g Noilly Prat/Vermouth dry
• 30 g Orange juice
• 2 g Orange zest, finely grated
• Salt
• Black pepper, freshly ground
• 60 g Walnuts, roughly chopped

Preparation

1. For the short crust pastry: knead the soft butter with the spelt flour, apple vinegar, egg, salt and nutmeg to a smooth dough.
2. Roll out the pastry thinly and use to line a greased tart form.
3. For the filling: whisk the QimiQ Classic smooth. Add the remaining ingredients except the walnuts and mix well.
4. Fill the mixture into the tart shell, sprinkle with walnuts and bake in a preheated oven at 180°C for approx. 20 minutes.

Tip: We recommend a creamed kohlrabi as a side dish.

QimiQ Classic advantages

• Acid, heat and alcohol stable
• Bake stable
• Prevents moisture migration, pastry remains fresh and dry for longer
• Full taste with less fat content

Ingredients for 10 portions

• 625 g QimiQ Classic, unchilled
• 100 g Onions, finely chopped
• 150 g Mushrooms, finely sliced
• 60 g Leek, finely sliced
• 380 g Quinoa
• 100 ml Olive oil
• 350 ml White wine
• 380 g Tomatoes, puréed
• Salt
• Black pepper, freshly grated
• 1 tsp Thyme, dried
• 1 tsp Oregano, dried
• 150 g Parmesan, grated
• 5 Courgettes
• 3 Aubergines
• 80 ml Olive oil
• 4 Sweet peppers
• Parmesan, grated , to sprinkle

Preparation

1. Saute the mushrooms, leek and quinoa in the hot olive oil. Douse with the white wine.
2. Whisk the QimiQ Classic smooth. Add the quinoa mixture, pureed tomatoes, spices and grated parmesan and mix well.
3. Cut the courgettes and aubergine into slices lengthwise and fry briefly on both sides in the hot olive oil.
4. Quarter the sweet peppers, remove the seeds and fry in the hot olive oil.
5. Layer the vegetables alternately with the quinoa mixture in a greased baking dish, sprinkle with the grated parmesan and bake in a preheated oven at 180° C (conventional oven) for approx. 25 minutes.

QimiQ Classic advantages

• Acid, heat and alcohol stable
• Full taste with less fat content
• Problem-free reheating possible

Ingredients for 10 portions

• 200 g QimiQ Whip, chilled
• 300 g Apple puree, tinned, chilled
• 50 g Sugar
• Cinnamon
• Lemon juice
• For the lady fingers
• 40 Lady fingers
• 125 ml Milk
• Cinnamon

Preparation

1. For the cream: lightly whip the cold QimiQ Whip until completely smooth and ensure that the entire mixture is incorporated (especially from bottom and sides of bowl).
2. Add the apple, sugar, cinnamon and lemon juice and continue to whisk for a further 5 minutes.
3. Drizzle the lady fingers with the milk and cinnamon mixture and layer alternately with the cream in a serving dish, finishing with a layer of cream.

QimiQ Whip advantages

• 1 kg QimiQ Whip can replace up to 3 litres of fresh cream
• One bowl preparation
• Quick and easy preparation
• Saves time and resources
• Foolproof real cream product, cannot be over whipped
• Longer presentation times
• Pure indulgence with less calories

Ingredients for 1 cake tin 26 cm Ø

• 250 g QimiQ Sauce Base
• 150 g Butter, melted
• 220 g Granulated sugar
• 12 g Vanilla sugar, 1 sachet
• 5 Egg yolks
• 5 Egg whites
• 150 g Hazelnuts, peeled, grated
• 20 g Corn flour / starch
• 8 g Baking powder, 1/2 sachet
• 180 g Flour, plain
• 1 pinch Salt
• 25 g Cocoa powder
• 2 g Cinnamon, 1 small pinch
• 2 Apples, peeled, diced

Preparation

1. 1. Preheat the oven to 160° C (convection oven).
2. 2. Mix the QimiQ Sauce Base, melted butter, egg yolk and vanilla sugar together with a blender.
3. 3. Whisk the egg whites with the sugar and salt until stiff.
4. 4. Mix the flour with the baking powder, corn starch, grated hazelnuts, cocoa powder and cinnamon and quickly fold into the QimiQ mixture. 5. Carefully fold in the whisked egg whites. Finally fold in the diced apples.
5. 6. Pour the dough into a greased cake tin and bake for approx. 35 minutes.

QimiQ Sauce Base advantages

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

Ingredients for 10 portions

• 500 g QimiQ Whip Coffee
• 200 g Amarettini , crushed
• 200 g Mascarpone

Preparation

1. Lightly whip the cold QimiQ Whip Coffee until completely smooth, ensuring that the complete mixture is incorporated (especially from bottom and sides of bowl).
2. Add the Amarettini and mascarpone and continue to whisk until the required volume has been achieved.
3. Portion, decorate and chill well.

QimiQ Whip Coffee advantages

• 1 kg QimiQ Whip can replace up to 3 litres of fresh cream
• Creamy indulgent taste with less fat
• Quick and easy preparation

Ingredients for 10 portions

• 500 g QimiQ Sauce Base
• 100 g Onions, diced
• 400 g Chanterelles, scrubbed , chopped
• 20 ml Maize germ oil
• Salt and pepper
• 20 g Parsley, finely chopped

Preparation

1. Fry the onions in the oil until soft. Add the chanterelles and continue to fry for a few minutes.
2. Stir in the QimiQ Sauce Base and cook until the required consistency has been been achieved.
3. Season to taste, sprinkle with parsley and serve immediately.

QimiQ Sauce Base advantages

• Smooth and creamy consistency in seconds
• Quick and easy preparation
• No additional binding neccessary
• 100% natural, contains no preservatives, additives or emulsifiers
• Problem-free reheating possible