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CHOCOLATE MOUSSE
  • 4 Person4 Pers.
  • 10 Minutes15 min
  • 6 h1 h
  • €€
  • FacileEasy
Melt the chocolate over a pan of simmering water.
Whisk the egg whites until stiff.
Add the contents of the Kinovy sachets to the sugar and milk. Mix with a hand blender until you have a mousse consistency (around 3 minutes).
Pour the melted chocolate into the milk mousse and continue to mix for another minute.
Gently fold in the whisked egg whites using a baking spatula.
Spoon into serving glasses and leave to chill in the fridge for one hour.
Ingredients
- Dark cooking chocolate: 180 g
- Egg whites: 4
- Kinovy: 2 sachets (12 g)
- Sugar: 50 g
- Semi-skimmed milk: 20 cl
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LEMON AND RASPBERRY SPECULOOS CHEESECAKE
  • 4 Person4 Pers.
  • 10 Minutes30 min
  • 6 h2 h
  • €€
  • FacileEasy
Making the speculoos base:
Crush the speculoos and combine with the melted butter. When fully combined, tip the mixture into the bottom of a cake tin and press down firmly to form a solid base.
Making the cream:
Whisk the whipping cream by hand until almost stiff. Put the mascarpone, sugar, lemon juice and cream cheese in a separate bowl and mix for a minute or two. Make the gelatine by adding the Kinovy to 100 ml of warm water and mixing for one minute. Add it to the mixed cream (mascarpone, sugar, lemon juice and cream cheese). Finally, add the whipped cream to the mixture. Spoon onto the speculoos base in the cake tin and chill for 2-3 hours.
Making the raspberry topping:
dissolve the Kinovy in 50 ml of warm water in the soup maker for 1 minute, then add the raspberry coulis and mix for 30 seconds. Spoon the topping onto the cheesecake cream and chill for another 2–3 hours.
Ingredients
Ingredients for the speculoos base:
- Speculoos biscuits: 130 g
- Butter: 60 g

Ingredients for the cream:
- Whipping cream: 250 g
- Mascarpone: 125 g
- Sugar: 140 g
- Lemon: 1
- Cream cheese: 250 g
- Kinovy: 12 g

Ingredients for the raspberry topping:
- Kinovy: 2 sachets (12 g)
- Raspberry coulis: 250 g
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THREE-COLOUR BAVAROI
  • 4 Person4 Pers.
  • 10 Minutes10 min
  • 6 h6 h
  • €€€€
  • FacileEasy
Making the biscuit:
separate the egg whites from the yolks. Beat the yolks with the salt and sugar until the mixture becomes pale in colour. Add the flour and potato starch. Whisk the egg whites and gently fold them into the mixture to create a light and firm dough. Pour the mixture into a baking tin and bake in a preheated oven at 190°C for 40 minutes. Once cooled, cut out biscuit shapes using a biscuit cutter.
Making the three-colour Bavarian cream:
mix the milk and Kinovy in the soup maker for a minute then add the sugar and mix for another minute. Add the whipping cream to the mixture. Mix for another 30 seconds. Divide the cream into three. Add the apricot coulis to one, the pistachio butter to another (plus any colourings) and leave the third one plain.
Making the raspberry topping: dissolve the Kinovy in 50 ml of warm water in the soup maker for 1 minute, then add the raspberry coulis and mix for another 30 seconds.
Assembling the bavarois: place the biscuit in the bottom of a biscuit cutter. Add the pistachio Bavarian cream, chill for 15 minutes so that the cream sets then add the plain Bavarian cream and chill for 15 minutes. Then add the apricot Bavarian cream and chill for another 15 minutes. Finally, add the raspberry topping. Chill in the fridge for an hour.
Once the bavarois has set, gently turn out onto a plate. Serve and enjoy chilled.
Ingredients
Ingredients for the biscuit:
- Eggs: 6
- Pinch of salt
- Sugar: 126 g
- lour: 42 g
- Potato starch: 42 g

Ingredients for the Bavarian cream:
- Semi-skimmed milk: 250 ml
- Kinovy: 18 g
- Sugar: 60 g
- Whipping cream: 250 ml
- Apricot coulis
- Pistachio butter

Ingredients for the raspberry topping:
- Kinovy: 2 sachets (12 g)
- Raspberry coulis: 250 g
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Panna Cotta
  • 4 Person4 Pers.
  • 10 Minutes10 min
  • 6 h1 h
  • €€
  • FacileEasy
Add Kinovy to the milk and mix with a hand blender for one minute on full power.
Add the sugar and continue to mix for another minute.
Finally add the cream and mix for 30 seconds at a high speed.
Spoon into serving glasses and leave to chill in the fridge for one hour.
Ingredients
- Kinovy: 3 sachets (18 g)
- Semi-skimmed milk: 250 ml
- Sugar: 60 g
- Whipping cream: 250 ml
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