HANOS catering wholesale
Become a customer
Foodxperience

'Frikandel speciaal'

Do you want to surprise your guests at the end of the dinner? Then offer them snack desserts. These are small, affordable creations that can be shared.This makes selling a digestif or coffee extra easy.

Ingredients

1kgchocolate muffin batter
1yogurt crisp

1gelatin sheet
90gSugar
45gWater
60gSalted butter
Fleur de sel
115gwarm whipped cream
250gMascarpone

20gemulbinder
4blood orange purée

100gGreek yogurt
20gPowdered sugar

Preparation

  1. Pour the batter into a baking tin and bake according to the instructions on the package.
  2. Remove from the oven and turn out onto a cutting board.
  3. Cut off the outer crispy crust, chop into small pieces, and set aside.
  4. Cut long strips from the middle section the size of a frikandel.
  5. Place between shrink wrap and roll up tightly.
  6. Place the rolled muffin in the blast freezer.

  1. Soak 1 sheet of gelatin in cold water.
  2. Make a light caramel from the 90 grams of sugar and the water.
  3. Carefully add the warm cream and let it cool back down to about 60°C.
  4. Add the gelatin, followed by the salted butter, and season with a pinch of fleur de sel.
  5. Add this to the mascarpone and mix well.
  6. Fill a piping bag.
  7. Chill in the refrigerator for at least two hours before use.

  1. Put the blood orange puree in a measuring jug.
  2. Add the emulbinder and blend smooth using a hand blender.
  3. Fill a piping bag.

  • Mix the powdered sugar into the Greek yogurt.
  • Fill a piping bag with this mixture.

  1. Slice the chocolate frikandel and spread it with melted chocolate.
  2. Pipe the salted caramel into the slit.
  3. Sprinkle the chopped muffin on top.
  4. Pipe the yogurt mayonnaise and blood orange ketchup on top.
  5. Add a few 'onions' made from yogurt crisp in between.