Honey & Walnut Baked Double Brie w Boysenberry, Blackcurrant & Apple Compote

Honey & Walnut Baked Double Brie with Boysenberry, Blackcurrant & Apple Compote

Method

1 round double-cream Brie cheese
1/2 cup shelled walnuts
1/4 cup fragrant honey (with floral notes)
1 cup Barker's Professional Boysenberry & Blackcurrant with Apple Compote

Place the cheese in a small ovenproof dish lined with baking paper.

Top with the walnuts in the centre of the cheese and drizzle over the honey.

Bake in a moderate oven for approximately 10 minutes or until the rind of the cheese is puffy and the centre is gooey.

Serve warm with Barker's Professional Boysenberry & Blackcurrant with Apple Compote and wafers or oat cakes.

Serves 6 to share

Honey & Walnut Baked Double Brie w Boysenberry, Blackcurrant & Apple Compote

Honey & Walnut Baked Double Brie w Boysenberry, Blackcurrant & Apple Compote

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Panna Cotta with Rhubarb & Red Berry

Panna Cotta with Rhubarb & Red Berry

Method

1 tsp powdered gelatine
3 tbsp boiling water
600ml cream
1 tsp pure vanilla extract
¼ cup  castor sugar
1 cup Barker's Professional Rhubarb & Red Berry Compote

Put the boiling water into a small bowl and sprinkle the gelatine over top (do not stir).

Put the cream, vanilla and sugar into a saucepan and bring to the boil - stirring to dissolve the sugar.

Remove from the heat.

The gelatine should be melted and no longer grainy, so mix gently and add to the cream mixture.

Mix well ensuring the gelatine is evenly distributed.

Pour into six 75ml dariole moulds.  Cover and place in the refrigerator for two hours.

To unmould, run a small knife around the edge of the moulds.

Serve each panna cotta with a good dollop of Barker's Professional Rhubarb & Red Berry Compote.

TIP:  Try convenience - Nestlé and Carte D'or both have excellent Panna Cotta mix available.

Serves 6

Panna Cotta with Rhubarb & Red Berry

Panna Cotta with Rhubarb & Red Berry

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Yoghurt Panna Cotta with Peach, Mango & Passionfruit Compote

Yoghurt Panna Cotta with Peach, Mango & Passionfruit Compote

Method

60g icing sugar
500ml cream
300g unsweetened, natural yoghurt*
½ tsp vanilla extract
2½ tsp gelatine
3 tbsp boiling water
1 cup Barker's Professional Peach, Mango & Passionfruit CompoteMix half of the cream with the yoghurt until smooth.

Put the boiling water into a small bowl and sprinkle the gelatine over top (do not stir).

Bring remaining cream, vanilla extract and icing sugar to the boil. Then remove from heat.

The gelatine should be melted and no longer grainy, so mix gently and add to the hot cream mixture.

Mix well ensuring the gelatine is evenly distributed.

Allow to cool slightly, then mix the yoghurt mixture through. Pass through a fine sieve.

Pour into six 150ml dariole moulds. Cover and place in the refrigerator for 2 hours.

To unmould run a small knife around the edge of the moulds.

Serve each panna cotta with a good dollop of Barker's Professional Peach, Mango and Passionfruit Compote.

Serves 6

* we used De Winkle for this recipe

Yoghurt Panna Cotta with Peach, Mango & Passionfruit Compote

Yoghurt Panna Cotta with Peach, Mango & Passionfruit Compote

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Baked Vanilla Custard with Boysenberry, Blackcurrant & Apple Compote

Baked Vanilla Custard with Boysenberry, Blackcurrant & Apple Compote

Method

1 tsp vanilla extract
600ml cream
6 egg yolks
2 tbsp caster sugar
1 cup Barker's Professional Boysenberry & Blackcurrant with Apple Compote

Add the vanilla to the cream and gently bring to the boil.

Remove from heat and set aside.

Preheat the oven to 160°C.

Lightly whisk the egg yolks and sugar together, then pour the warm cream into the eggs.

Whisk gently without forming bubbles.

Pour the custard through a fine sieve into a jug.  Pour into six 125ml ramekins.

Place the ramekins into a large baking dish and fill with hot water until it comes halfway up the sides of the ramekins.

Bake covered for 30 minutes until the custard is firm but still wobbly. Remove ramekins and allow to cool.

Serve custards with a generous dollop of Barker's Professional Boysenberry & Blackcurrant with Apple Compote.

TIP: place a tea towel in the bottom of the baking dish to stop the ramekins sliding around.

Serves 6

Baked Vanilla Custard with Boysenberry, Blackcurrant & Apple Compote

Baked Vanilla Custard with Boysenberry, Blackcurrant & Apple Compote

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Vanilla Risotto with Rhubarb & Red Berry Compote

Vanilla Risotto with Rhubarb & Red Berry Compote

Method

1250 ml milk
1 tsp vanilla extract
½ cup caster sugar
2½ cups Arborio rice
100ml cream
1½ cups Barker's Professional Rhubarb & Red Berry Compote
Toasted coconut threads to serve

Gently bring the milk, vanilla and sugar to the boil stirring continuously.

Place the rice in a heavy based saucepan and add 1 cup (or ladle) of hot milk.

Cook the rice as you would a risotto, by adding another ladle of milk each time the milk is fully absorbed into the rice.

Continue cooking until rice is al dente - the grade of rice will determine absorption so only use as much of the milk as you need.

Stir the cream through the rice and serve in flat bowls.

Serve approximately 1 cup per portion with a spoonful of Barker's Professional Rhubarb & Red Berry Compote in the centre.

Sprinkle with toasted coconut threads.

Also serve a bowl of compote as an accompaniment.

TIP:  Vanilla Risotto can be stored in an airtight container in the refrigerator for up to 3 days.

Serves 6

Vanilla Risotto with Rhubarb & Red Berry Compote

Vanilla Risotto with Rhubarb & Red Berry Compote

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Fruit Bread Crumble with Peach, Mango & Passionfruit Compote

Fruit Bread Crumble with Peach, Mango & Passionfruit Compote

Method

3 cups Barker's Professional Peach, Mango & Passionfruit Compote
4 thick slices of fruit bread (crusts removed)
¼ cup brown sugar
2 cups thick, plain, unsweetened yoghurt
Dusting sugar

Preheat the oven to 180ºC.

Break the fruit bread into chunks and pulse in a food processor with the brown sugar.

Transfer to a lined baking tray and bake for approximately 10 minutes, occasionally tossing.

The bread should be toasted and the sugar starting to caramelise (although they appear soft, they will crisp while cooling).

Divide 2 cups of Barker's Professional Peach, Mango & Passionfruit Compote into 6 parfait glasses or tumblers.

Top with 1½ cups of the yoghurt and most of the crumbs.

Finish each glass with a spoonful each of compote, yoghurt and crumbs (layered).

Dust with icing sugar and garnish with a mint tip.

TIP:  You could replace the fruit bread with a good quality toasted muesli or granola.

Serves 6

Fruit Bread Crumble with Peach, Mango & Passionfruit Compote

Fruit Bread Crumble with Peach, Mango & Passionfruit Compote

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