Damol containers can withstand temperatures of up to 190°C and as low as -30°C, making them suitable for hot water baking or quick freezing. Therefore, the cups can also be used for cooking as they are, and can be cooled and prepped after filling with genoise, mousse, cream, jelly, etc. The course this time focused on recipes that are easy to sell smoothly with toppings, etc. at the end. We are pleased to present three different sweet recipes, including one from the course. We hope that you will use the recipes in your own stores and make various arrangements.
Recipe
Grapefruit Parfait (25cups)
①Jelly at the top
Ingredients
・Pink grapefruit juice 1010g
・sugar 70g
・gelatin water 90g
・lemon juice 5g
・Remy Martin VSOP 7g
Preparation
1.bring pink grapefruit juice and sugar to a boil, add gelatin water and stir.
2.mix lemon juice and VSOP over ice.
②Vanilla Sauce
Ingredients
・custard 80g
・milk 160g
・Cointreau(60%) 5g
Preparation
1.Put the custard and milk in a saucepan and heat. When the mixture comes to a boil, add the Cointreau and cool.
③Transparent jelly
Ingredients
・Water 1100g
・sugar 250g
・gelatin water 125g
・lemon 1
Preparation
1.Slice the lemon at 5mm intervals and bring the water and sugar to a boil.
2. Add gelatin water and bring to a boil again.
3. When you smell and taste the lemon flavor, sift the mixture and allow it to cool before use.
④ Pink Grapefruit Mousse
Ingredients
・Pink grapefruit juice 530g
・citrus juice 240g
・gelatin water 170g
・sugar 135g
・Cointreau (60%) 14g
・whipping cream(35%) 140g
Preparation
1.Bring pink grapefruit juice, citrus juice and sugar to a boil, add gelatin water and mix.
2. place in a bowl with ice and chill until thickened.
3.add cointreau.
4. mix with 8 parts whipping cream.
⑤ Jelly for the bottom
Ingredients
・Pink grapefruit juice 805g
・sugar 55g
・agar powder 20g
・Lemon juice 4g
・Remy Martin VSOP 60g
Preparation
1.Heat pink grapefruit juice.
2.Add sugar and agar powder and mix.
3. Raise the temperature to about 80℃.
Mango parfait (25 cups)
（1) Mango sauce
Ingredients
・275g mango puree
・300g water
・49 g sugar
・11g cornstarch
・30g water
・11g gelatin water
・16g lemon juice
Preparation
1.Boil mango puree, water and sugar. →①.
2.Dissolve cornstarch in water and add to ①. →②
3.Bring ② to a boil and add gelatin water. Heat until the cornstarch is no longer powdery.
4. add lemon juice.
（2) Mango Mousse
Ingredients
・250 g mango puree
・15g Passion fruit juice
・30g sugar
・55g gelatin water
・15 g Kirish
・250 g whipping cream (35%)
・ 80g Egg white
・80 g sugar
Preparation
1.Boil the mango puree and passion fruit juice.
2.Add the gelatin water and cool before adding the kirish.
3. Make a meringue with sugar B and egg white. →③.
4. mix with 8 parts whipping cream.
5.Combine with ③.
（3) Vanilla Sauce
Ingredients
・80 g custard
・160 g milk
・60% Cointreau 5g
Preparation
1.Put the custard and milk in a saucepan and heat. When the mixture comes to a boil, add the Cointreau and let it cool.
（4) Transparent jelly
Ingredients
・1,100 g water
・250 g sugar
・125 g gelatin water
・1 lemon
Preparation
1.Slice the lemon at 5mm intervals and bring the water and sugar to a boil.
2.Add gelatin water and bring to a boil again.
3.When you smell and taste the lemon flavor, sift the mixture and allow it to cool before use.
（5) Mango Pudding
Ingredients
・ 313g Mango puree
・126g sugar
・Lemon juice 42g
・70 g gelatin water
・14g kirsch
・700g milk
Preparation
1.Add mango puree, sugar and lemon juice and bring to a boil.
2.Mix with gelatin water, cool and add kirsch.
3.Pour in the milk.
*2 will separate when warm.
Strawberry mousse pudding (15 cups)
（1) Strawberry Mousse
Ingredients
・63g Strawberries
・80g strawberry puree
・46g strawberry puree
・5g lemon juice
・22g sugar
・24g gelatin mass
・252g whipping cream
・10g strawberry liqueur
Preparation
1. Put all the ingredients except the gelatin mass, cream and strawberry liqueur in a saucepan and simmer until the edges come to a boil, then mash the strawberries in a blender until there are no lumps, then sift the mixture.
2 . Add more gelatin mass and mix, then cool until the warmth is completely gone. →②
3. Put the whipped cream in a bowl and whip it to 5 parts, then add the strawberry liqueur, mix lightly, and add it to ②.
（2) Pudding
Ingredients
・486g Eggs
・Sugar 360g
・3.6g vanilla essence
・1,536g milk
Preparation
1. In a bowl, add the eggs, sugar, and vanilla extract and mix evenly.
2. Mix in milk that has been boiled to 80℃, strain through a sieve, and cool.
*If air bubbles remain, press them out with paper to remove them.
（3) Caramel
Ingredients
・ 300g Sugar
・1.2g baking soda
・90g water
Preparation
1. Caramelize sugar in a saucepan over medium heat and when bubbles rise all over, add baking soda and mix with a whipper.
2. Add water in two or three parts and cool while whipping.
（4) Finishing touches
Ingredients
・Strawberry jam
・Strawberries
・Napage
・Whipped cream
Preparation
1. Squeeze strawberry jam round the circumference of the cup.
2. Remove the stems from 5 to 7 strawberries, cut them in half, and arrange them like a flower around the edge of the pudding cup, overlapping them by 2/3 from half to 2/3.
3. Squeeze the whipped cream from the center of the strawberries in a circular motion until it rises slightly above the strawberries.
4.Top the whipped cream with the napalm and the whole strawberries.
*If the strawberries are too large, you can cut them in half.