Ho.Re.Ca. recipes Ho.Re.Ca. recipes

Choco Banoffee 


Group Weight / Volume Product
American Brownie 1.000 g American Brownie
Water 150 g
Margarine 150 g
Eggs 240 g
Milk 250 g Namelaka Arabesque
Glucose 50 g
Gelatin sheets 2 τμχ
Arabesque Milk 34% 390 g
Casa Cream 35% 400 g
Mousse Banana 200 g Banana mousse
Water 400 g
Dulce di Latte Extra


American Brownie

Put all the ingredients in the mixer bowl and mix with the flat beater for 3 minutes on medium speed.
Spread on a 30×40cm baking sheet and bake at 170 °C for 23 to 25 minutes.
After it has cooled, take a hoop of the desired size and cut the brownies as if it were cut with a round cutter.

Namelaka Arabesque

Pour the milk and glucose in a saucepan and bring to a boil. Add the gelatine leaves that have softened and stir.
Then add the Arabesque Milk 34% and homogenize. Lastly, add the liquid Casa Cream. Beam and the cream is ready.

Then, in the hoop where you have the brownies, serve the cream in the same volume as the brownies.

Banana mousse

Add all the ingredients in the mixer and beat with the whisk on fast speed for 6 minutes.

Choco Banoffee