desserts...2 x sheets sweet shortcrust pastry 1l cream 200g carte d’or crème caramel/crème...

Desserts

¨ T H E I M P O R T A N C E O F D E S S E R T S I N A G E D C A R E ¨

Desserts are an essential part of Aged Care menus and are often a meal highlight for many residents.

For Chefs, desserts can be a way to add more calories and nutrients to meals. Many desserts also suit texture-modified diets.

Desserts

R E : F R E S H E D

TAKE INSPIRATION FOR YOUR DESSERT MENU WITH OUR COLLECTION OF 9 CLASSIC FAVOURITES, REFRESHED WITH A MODERN TWIST

They have been specially developed with Aged Care menus in mind.

¨ B O N U S T E A R E C I P E S ¨

Make teatime extra special with our simple tea recipes. With refreshing flavours such as vanilla, mint, lime and ginger, ‘tea and a treat’,

they are sure to delight and are a great complement to desserts.

OLD FAVOURITES with a new take on flavour or presentation will keep your menus fresh and exciting.

BASED ON TRADITIONAL RECIPES, the dishes are familiar enough to please everyone at your facility.

SIMPLE AND QUICK to make, they are perfect for busy aged care kitchens.

ALL RECIPES are easy to adapt for morning and afternoon tea treats.

CHEFS TIPS and serving inspiration are included with every recipe.

DELICIOUS and well presented, they are sure to have your residents asking for a second, or even third helping!

These recipes have been developed to provide inspiration to create tasty meals for your menus.Consult your resident dietitian to ensure they are suitable for specific nutritional and dietary requirements.

RaspberrySwirl Trifle

Give your residents a real fruit jelly by adding a new twist to an old favourite recipe.

Raspberry Swirl Trifle

Serves 10

Ingredients

Chef Tip

800ml Water200g Frozen raspberries130g Carte d’Or Pannacotta Dessert Mix1 x Pinwheel sponge250ml Cream Fresh berries, to serve

This dessert will present well in glasses as shown.

Method

1. Bring water to the boil and add raspberries. Cool slightly then blend and strain, discarding the seeds. Whisk in the Carte d’Or Pannacotta Dessert Mix.2. Slice the sponge roll and lay on a lined tray before pouring over the pannacotta mixture. Refrigerate until set.3. Once set, whip the cream and spoon or pipe over the top. Serve in individual portions, garnished with fresh berries.

Nutrition Information

Per serve (188g)

Energy (kJ)

Energy (Cals)

Protein (g)

Total Fat (g)

Saturated Fat (g)

Carbohydrate (g)

Sugars (g)

Sodium (mg)

1251

7

6

28

173

298

42

12

Carte d’Or Panncotta Dessert Mix 780g

• Combines the richness of cream with the sweetness of vanilla

OreoCheesecake

What’s not to love about cheesecake or Oreo biscuits? With the two combined in one dessert,it is a mouth-watering treat!

Oreo Cheesecake

Serves 10

Ingredients

Chef Tip

250g Chocolate biscuits125g Unsalted butter, melted500ml Cream130g Carte d’Or Pannacotta Dessert Mix500g Cream cheese, softened100g Oreo biscuits

Serve with berry coulis or fresh fruit.

Method

1. Place chocolate biscuits in a blender and lightly crumb. Add butter and pulse until combined. Spoon into a lined deep tray and press flat. Refrigerate until firm.2. Bring cream to the boil and whisk in Carte d’Or Pannacotta Dessert Mix. Beat the cream cheese into the mixture until smooth then pour over the biscuit base and refrigerate until set.3. Once set, lightly crumble the Oreo biscuits and sprinkle on top. Cut into individual portions to serve.


Per serve (161g)

Energy (kJ)

Energy (Cals)

Protein (g)

Total Fat (g)

Saturated Fat (g)

Carbohydrate (g)

Sugars (g)

Sodium (mg)

2660

32

8

22

302

633

37

51



ChocolateGay Time Mousse

Inspired by Aussies’ and Kiwis’ favourite ice cream, this dessert creation is sure to delight your residents. The biscuit crumbs give it that nice crunch and texture.

Chocolate Gay Time Mousse

Serves 10

Ingredients

Chef Tip

80g Carte d’Or Chocolate Mousse Dessert Mix200ml Milk400ml Thickened cream50g Brown sugar120g Carte d’Or Pannacotta Dessert Mix Biscuit crumbs, to serve

This dessert can present well in glasses as shown.

Method

1. Whisk Carte d’Or Chocolate Mousse Dessert Mix with the milk until thick. Refrigerate.2. Bring half the cream and sugar to the boil and whisk in Carte d’Or Pannacotta Dessert Mix until thick. Allow to cool but not set.3. Whip the remaining cream and fold through the cooled pannacotta mix.4. Lightly fold through the chocolate mousse to create a swirl.5. Pour mixture into a large tray and refrigerate until set. Serve in individual portions sprinkled with biscuit crumbs.


Per serve (85g)

Energy (kJ)

Energy (Cals)

Protein (g)

Total Fat (g)

Saturated Fat (g)

Carbohydrate (g)

Sugars (g)

Sodium (mg)

1067

11

3

21

31

254

23

17

Carte d’Or Chocolate Mousse Dessert Mix 1440g


• A rich and light mousse that is great on its own or as a filling for cakes or tarts


Waffle ChocolateMousse Baskets

This is one of the simplest desserts and takes no time to prepare. It’s a chocolate lover’s dream.

Waffle Chocolate Mousse Baskets

Serves 10

Ingredients

Chef Tip

120g Carte d’Or Chocolate Mousse Dessert Mix250ml Milk10 x Waffle baskets150g Whipped cream200g Strawberries Icing sugar, to serve

Waffle baskets can be purchased through your regular food suppliers.

Method

1. Beat the Carte d’Or Chocolate Mousse Dessert Mix with the milk until thick. Refrigerate.2. Pipe chocolate mousse into waffle baskets and top with the whipped cream and strawberries.3. Dust with icing sugar to serve.


Per serve (109g)

Energy (kJ)

Energy (Cals)

Protein (g)

Total Fat (g)

Saturated Fat (g)

Carbohydrate (g)

Sugars (g)

Sodium (mg)

880

7

5

11

295

210

17

13



Tiramisu

This recipe is a simple way of making tiramisu. The chocolate mousse is the secret ingredient.

Tiramisu

Serves 10

Ingredients

Chef Tip

20 x Italian sponge fingers150ml Coffee shot100g Carte d’Or Chocolate Mousse Dessert Mix200ml Milk300ml Cream Cocoa powder, to serve

Serve this dessert in glasses drizzled with coffee as shown.

Method

1. Line a large deep tray with half the sponge fingers and drizzle over half of the coffee.2. Beat the Carte d’Or Chocolate Mousse Dessert Mix with the milk until thick. Spoon half the mixture over the coffee soaked sponge fingers. Repeat with the remaining sponge fingers, coffee and chocolate mousse mixture.3. Whip the cream and spoon over the top. Dust with cocoa powder and cut into individual portions to serve.


Per serve (106g)

Energy (kJ)

Energy (Cals)

Protein (g)

Total Fat (g)

Saturated Fat (g)

Carbohydrate (g)

Sugars (g)

Sodium (mg)

1281

10

6

21

68

305

35

16



ChocolateÉclairs

Light and fluffy parcels of choux pastry filled with chocolate mousse and topped with creamy milk chocolate.

Chocolate Éclairs

Serves 10

Ingredients

Chef Tip

200ml Milk100g Carte d’Or Chocolate Mousse Dessert Mix10 x Éclair cases200g Milk chocolate

The filling can also be used in profiterole cases.

Method

1. Beat the milk and Carte d’Or Chocolate Mousse Dessert Mix.2. Place mixture in a piping bag and fill the éclairs.3. Melt the chocolate and pour over the éclairs for service.


Per serve (101g)

Energy (kJ)

Energy (Cals)

Protein (g)

Total Fat (g)

Saturated Fat (g)

Carbohydrate (g)

Sugars (g)

Sodium (mg)

1579

13

7

17

229

376

30

25



LemonMeringue Pie

Fluffy sweet marshmallow, tangy lemon and crisp pastry. Whoever invented this recipe was a genius!

Lemon Meringue Pie

Serves 10

Ingredients

Chef Tip

2 x Sheets sweet shortcrust pastry1L Cream200g Carte d’Or Crème Caramel/Crème Brûlée Dessert Mix70g Carte d’Or Pannacotta Dessert Mix100ml Lemon juice4 x Egg whites240g Caster sugar

The base in this recipe is also perfect for a cheesecake.

Method

1. Line a greased flan tray with the pastry and blind bake in the oven at 160°C until cooked. Remove from the oven and allow to cool.2. Bring the cream to the boil and whisk in Carte d’Or Crème Caramel/Crème Brûlée Dessert Mix and Carte d’Or Pannacotta Dessert Mix before adding the lemon juice.3. Pour the lemon-flavoured mixture into the pastry case then refrigerate until set.4. Beat the egg whites to medium peaks and slowly add the sugar until a soft meringue is formed. Pipe the meringue over the tart and colour with a blow torch. Serve cut into individual portions.


Per serve (222g)

Energy (kJ)

Energy (Cals)

Protein (g)

Total Fat (g)

Saturated Fat (g)

Carbohydrate (g)

Sugars (g)

Sodium (mg)

3379

29

8

54

295

805

80

51

Carte d’Or Crème Caramel/Crème Brûlée Dessert Mix 1250g


• A two-in-one mix: combine with caramel sauce for a rich Crème Caramel or top with sugar and caramelise for Crème Brûlée


Banana Egg NogCream Pie

This dessert is almost like a banana milkshake.A perfect Christmas dessert but will become a resident favourite all year around.

Banana Egg Nog Cream Pie

Serves 10

Ingredients

Chef Tip

250g Nice biscuits125g Unsalted butter, melted1L Cream190g Carte d’Or Crème Caramel/Crème Brûlée Dessert Mix50g Carte d’Or Pannacotta Dessert Mix3 x Bananas Nutmeg, to serve

Replace bananas with tinned peaches for a different twist.

Method

1. Place the biscuits into a food processor and lightly crumb, then add the butter and pulse until combined.2. Press the crumb mix into a deep pie dish and refrigerate until firm.3. Bring 750ml of cream to the boil. Whisk Carte d’Or Crème Caramel/Crème Brûlée Dessert Mix and Carte d’Or Pannacotta Dessert Mix into the cream until thick. Refrigerate.4. Slice the bananas and lay over the biscuit base, then pour over the crème brûlée mixture. Refrigerate again until set.5. Whip the remaining cream. Cut the pie into individual portions and top with a little cream and a sprinkle or nutmeg.


Per serve (198g)

Energy (kJ)

Energy (Cals)

Protein (g)

Total Fat (g)

Saturated Fat (g)

Carbohydrate (g)

Sugars (g)

Sodium (mg)

2874

33

5

34

135

684

50

52





Cinnamon DoughnutBrûlée Pudding

Take a brûlée and hide a cinnamon doughnut at the bottom. It’s a great surprise all in one.

Cinnamon Doughnut Brûlée Pudding

Serves 10

Ingredients

Chef Tip

500ml Milk100g Carte d’Or Crème Caramel/Crème Brûlée Dessert Mix500ml Cream5 x Cinnamon doughnuts Caster sugar, to serve

This dessert can also be presented in glasses as shown.

Method

1. Bring the milk to the boil and whisk in Carte d’Or Crème Caramel/Crème Brûlée Dessert Mix, then add the cream. 2. Slice the doughnuts in half and place in a large tray, pour over the crème brûlée mixture and refrigerate until set.3. Sprinkle sugar over the brûlée mixture and place under a grill on high until the sugar caramelises. Serve.


Per serve (175g)

Energy (kJ)

Energy (Cals)

Protein (g)

Total Fat (g)

Saturated Fat (g)

Carbohydrate (g)

Sugars (g)

Sodium (mg)

1943

18

7

21

348

463

39

31



Makes 1 cup

Makes 1 cup

Makes 1 cup

Ingredients

Ingredients

Ingredients

1 x Sir Thomas Lipton English Breakfast Tea Bag200ml Boiling water2tsp Honey2 x Lemon slices

1 x Sir Thomas Lipton Green Tea Bag250ml Boiling water2 x Lime slices1 x Mint sprig

1 x Sir Thomas Lipton English Breakfast Tea Bag250ml Boiling water10g Marmalade

Hot Toddy

Paradise Green Tea

Paddington’sTea

A full bodied black tea with a popular blend of Kenyan, Ceylon and other choice teas, notable for their bold, robust flavour

Sir Thomas Lipton English Breakfast

A full bodied black tea with a popular blend of Kenyan, Ceylon and other choice teas, notable for their bold, robust flavour

Sir Thomas Lipton English Breakfast

A delicate green tea blend, light in taste with a beautiful, subtle aroma

Sir Thomas Lipton Green Tea

Bonus Tea Recipes

Makes 1 cup

Makes 1 cup

Makes 1 cup

Ingredients

Ingredients

Ingredients

1 x Sir Thomas Lipton Lemon Tea Bag250ml Boiling water4 x Ginger slices

1 x Sir Thomas Lipton Chamomile Tea Bag250ml Boiling water1g Vanilla5g Honey

1 x Sir Thomas Lipton Peppermint Tea Bag250ml Boiling water1 x Mint sprig

Ginger Lemon Zest

Vanilla Honey Chamomile

PeppermintDelight

A delicate and calming blend, best for relaxing and undwinding at the end of the day

Sir Thomas Lipton Chamomile

A lemon herbal infusion tea, which is naturally caffeine free with a delightful citrus flavour

Sir Thomas Lipton Lemon

A refreshing, caffeine-free blend, ideal for after-meal occasions

Sir Thomas Lipton Peppermint

Bonus Tea Recipes

desserts...2 x sheets sweet shortcrust pastry 1l cream 200g carte d’or crème caramel/crème...

Documents