Baba of exotic fruits
Enjoy a fluffy babá with a tropical touch. A recipe that combines the softness of the traditional French cake with its explosion of flavor.
Dairy-Free Cream Cheese and Mascarpone: The food alternative for professionals in the hotel and pastry industry.
Prepare your preparations with Quescrem lactose-free products, suitable for people with lactose intolerance problems.
Developing recipes that are suitable for all customers, including those with food intolerances, is a constant challenge in the professional kitchen. At Quescrem, we have developed lactose-free products, the Dairy-Free Cream Cheese and Lactose-Free Mascarpone specially designed to offer the same quality and taste as traditional products, without compromising the gastronomic experience.
Our lactose-free products stand out for their natural dairy flavor and creamy texture, ideal for multiple culinary applications. They are made with local raw materials to ensure that each production process maintains exceptional quality, respecting the values of sustainability and commitment to local producers. Both cream cheese and lactose-free mascarpone are made to the highest food standards, ensuring that they are suitable for people with lactose intolerance, without losing the richness of flavor that characterizes Quescrem’s dairy products.
In addition, Quescrem’s lactose-free products are ADILAC certified. ADILAC certification the Spanish Lactose Intolerant Association. This seal ensures that our lactose-free products meet quality standards and are suitable for those seeking lactose-free dairy options.
Versatility and creaminess in culinary applications
One of the great benefits of Quescrem Lactose-Free products is their great versatility in the kitchen. The lactose-free cream cheese offers a light, creamy texture and excellent airiness, which makes it perfect for lactose-free cheesecakes, dips, sauces and pizzas. It is a must-have ingredient for chefs and pastry chefs looking to maintain quality in their creations while catering to the needs of their lactose intolerant customers.
On the other hand, the lactose-free mascarpone is ideal for making desserts such as lactose-free tiramisu or brownie, thanks to its excellent stability and ease of whipping. Its creamy texture and balanced flavor make it the perfect choice for those looking for a lactose-free mascarpone that does not compromise on creaminess or functionality in the professional kitchen. In addition, its 9-month shelf life adds exceptional value to its quality.
Professional Applications
Both Quescrem’s lactose-free cream cheese and lactose-free mascarpone are highly functional in a variety of preparations. Some of the most outstanding are:
- Lactose-free cheesecakes: Use lactose-free cream cheese to create a soft and creamy cake, perfect for lactose intolerant customers.
- Lactose-free Tiramisu: Lactose-free mascarpone maintains the creaminess and dairy flavor that characterizes this classic dessert and, in addition, is adapted to a version suitable for everyone.
- Sauces and dippings: The light texture of lactose-free cream cheese makes it the ideal ingredient for smooth and stable sauces, perfect for accompanying snacks or main dishes.
- Ice cream and brownies: Both products offer high aeration capacity, which ensures that desserts such as dairy-free ice cream and brownies lactose-free brownies and ice creams maintain a fluffy and delicious texture.
The added value of offering lactose-free products in your business
More and more consumers are looking for lactose-free alternatives that allow them to enjoy their favorite desserts and dishes without digestive complications. By integrating the lactose-free cream cheese and lactose-free mascarpone on your menu, you will be able to offer inclusive options that stand out for their quality and flavor, allowing all diners to enjoy a complete gastronomic experience.
The tiramisu of César Romero
Composition Genoese sponge cake Flourless cocoa cake Creamy coffee and Mascarpone Quescrem Mousse of Mascarpone Quescrem Sponge of Mascarpone Quescrem Cocoa powder Mounting Cut two discs of Genoese sponge cake with a pastry cutter 14 cm in diameter. Place a layer of sponge cake and a layer of coffee cream inside a 14 cm ring. Freeze. In a 16 cm ring lined with acetate paper, place the sponge cake without flour around the edge, leaving the base of the sponge cake without flour.. Place the mousse on the base. Insert the layer of Genoese sponge cake with the previously frozen coffee cream. Finish filling with the mousse. Freeze. Remove the ring and the acetate and cover with sponge of Mascarpone Quescrem and sprinkle with cocoa powder. GENOESE SPONGE CAKE Ingredients Egg whites 300 g Sugar 250 g Egg yolks 185 g Loose flour 180 g Corn starch 60 g Water 25 g Preparation Whip the egg whites together with the sugar. Once the meringue is ready, add the egg yolks mixed with the water. Mix without giving too much work. Then sift the flour mixed with the cornstarch and add to the batter. Stir in gently so as not to let the mixture settle. Squaring 60 x 40 cm sheets at 700 grams. Bake at 240ºC. SPONGE CAKE WITHOUT COCOA FLOUR Ingredients Whites 390 gSugar 260 gEgg yolk 275 gCocoa powder 22/24 M.G. 20 g Preparation Whip the egg whites together with the sugar. Add the egg yolks once the meringue is ready. Mix without giving too much work. Sift in the cocoa and stir in gently so that the mixture does not run down. Scald 60 x 40 sheets at 700 grams. Bake at 240ºC. CREAMY COFFEE AND MASCARPONE QUESCREM Ingredients Mascarpone Quescrem 500 g Whole milk 215 g Sugar 124 g Egg yolk 145 g Soluble coffee 10 g Gelatin in sheets 200º Blom 6 g Preparation Hydrate the gelatin sheets in cold water. Mix the milk, sugar and egg yolk in a saucepan and cook until 85ºC. Add the hydrated gelatin leaves and the soluble coffee. Stir until completely integrated. Let the mixture come down to temperature and add Mascarpone Quescrem. Emulsify with a blender and leave to gel under refrigeration for at least 12 hours. MASCARPONE MOUSE QUESCREM PASTA BOMBA Ingredients Mascarpone Quescrem 300 g Cream 35% M.G. 300 g Sugar 80 g Glucose syrup 80 g Pasteurized egg yolk 160 g Milk 20 g Water 60 g Animal gelatine (180º Blom) 12 g Preparation Whip the egg yolks in the mixer. Mix sugar, glucose syrup and water. Cook and bring to 116 ºC. Pour in a thin trickle over the whipped egg yolks and let it fluff up well. Add the gelatin sheets dissolved in the milk. On the other hand, whip the cream together with the Mascarpone Quescrem. Gently blend the two shakes together. Use immediately. MASCARPONE AND CREAM MASCARPONE SPONGE Ingredients Mascarpone Quescrem 395 g Cream 35% G.M. 450 g Sugar 70 g Milk 72 g Gelatin 8 g Preparation Hydrate the gelatin sheets in cold water. Heat the milk together with the sugar to boiling point. Add the gelatine leaves and break up well. Pour the mixture over Mascarpone Quescrem and pass through a blender. Add the cold cream while mixing with a blender. Refrigerate for 6 hours and assemble.
Puff pastry and fruit tart
Composition Puff pastry Cream of Mascarpone Quescrem Milling cutters Diced mango Whole raspberries Blueberries Mounting Cut puff pastry sheets of 10 x 25 cm. Caramelize in the oven with the help of powdered sugar. Once cold, add 150 grams of cream of Mascarpone Quescrem and walnuts on the base. Finish by placing the dates and walnuts on top of the cream. Decorate the sides with sliced almonds. HOJALDRE Ingredients Medium strength flour 500 g Salt 10 g Water 250 g Butter 380 g Apple cider vinegar 2 g Apple cider vinegar 2 g Preparation Place all the ingredients except the butter in the mixer. Knead. Towards the end of kneading, add the 20 grams of butter and continue kneading until fully integrated. Reserve in the refrigerator. Once the dough is chilled, roll out into a 30 x 40 cm rectangular shape. Reserve in the refrigerator. Roll out the butter to 20 x 40 cm. Folds Place the butter on top of the dough. Give a simple fold to incorporate the butter into the plaston. Continue with a double – single – double fold. *(If necessary, cool the cake between folds in order to work more comfortably). MASCARPONE CREAM QUESCREM PASTRY CREAM Ingredients Mascarpone Quescrem 132 gMilk 335 gSugar 110 gCornstarch 55 gEgg yolk 150 g Preparation Mix the cornstarch with the sugar and 100 grams of milk and beat. Add the egg yolks. Reserve. Heat Mascarpone Quescrem with the rest of the milk. When it boils, add the sugar mixture and continue whisking until it boils again. Remove from heat. Pour into a pan to cool. While cooling, stir to prevent lumps from forming.
