Tartlets filled with Mascarpone and red fruits
Ingredients Shortcrust pastry tartlets 200g flour 50g almond flour 125g
Cook and succeed with Quescrem
Original recipes created and tested
for us
Beet with yogurt foam
Ingredients Beet sponge cake 30 g butter ointment 40 g
Yogurt and lime ice cream with raspberries
Ingredients For the yogurt and lime ice cream 451 g
Cream Cheese Ice Cream
Ingredients 455 g Water 300 g Quescrem Natural cream cheese
Tiramisu cheesecake
Ingredients From the sponge cake of melindros: 300 g egg
Mascarpone cream eclair
Ingredients From the choux pastry: 165 g milk 165 g
Goat log and nougat cheesecake
Ingredients For the sablé dough: 200 g flour 100 g
Cupcakes with cream cheese frosting
Ingredients For the base: 320 g of Quescrem Cream Cheese
Semifreddo of almonds and red fruits
Ingredients For the almond cake: 156 g. of ground almonds
New York Cheesecake
Ingredients For the cheesecake 1.2 kg Quescrem Original cream cheese
Fresh fruit cheesecake
Cheesecake ingredients: For the shortcrust pastry: 132 g. of powdered
Red Velvet
Ingredients For the Red Velvet cake: 150 g. of sunflower
Yogurt Ice Cream
Ingredients For the yogurt ice cream 405 g water 350
Yogurt and raspberry cake
Ingredients For the almond cake 250g Whites 130g Yolks 200g
Sushi California
Ingredients 1 kg sushi rice Avocados Nori seaweed (l mines)
