Maraschino Kirsebær m. stilk, 500 g./280 g. Gode til desserter, chokolade og drinks
Adds real hickory smoke flavor to food.
velegnet til konfekt, kagecremé og desserter.
kan bl.a. blandes med flødeskum og bruges til fyld i lagkager.
Full Cream Sweetened Condensed Milk
Maraschino Kirsebær m. stilk, Gode til desserter, chokolade eller drinks
drænet vægt 283 g.
One of Olivier Monin’s personal favourites, MONIN Macadamia syrup was created to fulfil the demand for a roasted buttery nut flavour. Originating from Australia, the macadamia nut is named after the scientist Dr John McAdam, who first described it, but it is also known as the ‘Queensland nut’, ‘bush nut’ and ‘Queen of nuts’, among others. Of course, the Aboriginals had already discovered the fine taste of the macadamia thousands of years before Europeans settled there. Considered by some as ‘the nut lover’s nut’, macadamias are used in puddings, cakes and biscuits as well as savoury dishes. They go particularly well with white chocolate. Try mixing MONIN Macadamia syrup with MONIN Chocolate sauce to create an indulgent nutty chocolate latte.
Create indulgent confectionery and dessert-themed drinks with the comforting, sweet nuttiness of MONIN Praline syrup. A French confection made of almonds and caramelized sugar, praline takes its name from the French 17th century sugar industrialist Marshal du Plessis-Pralin, whose cook was inspired at the Chateau of Vaux-le-Vicomte. Early pralines were whole almonds individually coated in caramelized sugar. Today in Europe, praline is used to describe chocolates with a filling based on the ground powder of sugar-coated nuts. In America, the original praline recipe has been adapted by substituting almonds for pecans and adding cream to create a thicker, creamier texture. Let your imagination run wild and create luxurious dessert coffees or tempting martinis.
smoked chillies in sauce
MONIN Amaretto syrup is based on the classic Italian sweet, almond-flavoured liqueur. Characterised by the distinctive flavour of the ‘mandoria-amara’ or bitter almond, the name Amaretto means ‘a little bitter’ in Italian.