Less prep, more servings

Start with a classic Crème Brûlée by heating it to 70°C and dividing it among glasses. After cooling to room temperature and setting in the refrigerator, sprinkle with cane sugar, then decorate with meringue drops and a drizzle of salted caramel topping. For a refreshing twist, melt Panna Cotta until liquid and pour into glasses to set in the fridge. Top with a dot of raspberry gel, half a raspberry, a meringue stick, and cress for a delightful finish. Indulge in rich Chocolate Mousse by beating it until light and airy, then piping into glasses with a serrated nozzle. After setting in the refrigerator, sprinkle with cookie crumbs for a crunchy contrast. Lastly, prepare a creamy Tiramisù by beating it until fluffy, layering it over coffee and amaretto-soaked cookies in glasses. Pipe the mixture smoothly, refrigerate, and finish with cocoa powder and a chocolate ball.

BOTTOM

For a slightly more exciting eating experience. Always put a base at the bottom of the glass so that you get structure in your dessert. You can vary this base by using various types of cookies, crumble, brownie or, for example, crispy rice or even your favourite candy bar. The possibilities are endless. Let your culinary brain run wild.

BASE

The Debic Cheesecake is perfect for use without any extra ingredients. This creamy cheese base has the right touch of acidity and hint of salt a cheesecake needs. However, it can also be seasoned with extra ingredients. You can easily add up to 20% of flavourings such as fruit purees, citrus zests or chocolate.

 TOPPING 

The topping completes the creation. Keep it simple for large catering parties by adding just 1 or 2 toppings, or make a gel from fruit puree if you have more time.

Create a refreshing Panna Cotta with strawberries by melting Debic Panna Cotta and dividing it among glasses to set in the refrigerator. Once set, top with strawberry sauce, fresh strawberries, and a delicate tuile cookie for a delightful finish. For a tropical twist, whip up a Parfait with Tropical Fruit by whisking Debic Parfait with coconut milk and piping it into glasses before freezing. Just before serving, adorn with pineapple cubes, passion fruit pulp, Cape gooseberries, and coconut shavings for a vibrant and exotic treat. If you're a fan of rich flavors, the Tiramisù with Pistachio is a must-try. Start by breaking ladyfingers into glasses and drizzling with cold espresso. Beat Debic Tiramisù until fluffy, mix in more espresso, and pipe into glasses to set in the refrigerator. Finish with a luscious pistachio ganache and a chocolate decoration for an elegant presentation.