CHOCOLATE CUPCAKES WITH SOFT CENTRES

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INGREDIENTS

  • 100 g of chocolate fondant
  • 100 g of butter
  • 80 g of sugar
  • 10 g of unsweetened cocoa powder
  • 10 g of flour
  • 2 eggs
  • Icing sugar

With the LIFE blast chiller you can make fantastic chocolate cup cakes in only 18 minutes! Thanks to the microcrystallisation which takes when deep freezing dough at -40°C it can be transferred directly from the freezer to the oven, providing you with results, worthy of a professional chef!

PREPARATION

Pre-cool the LIFE blast chiller to -10°C

Melt the chocolate in the bain-marie, add the butter and the sugar and mix until the ingredients are fully integrated.
Blast chill the mixture, using the temperature probe: BLAST CHILLING>DESSERT>MOUSSE

When the blast chilling program has finished remove the tray and pre-cool the blast chiller to -15°C
Add one egg at a time to the blast chilled chocolate and whisk. Continue to whisk the mixture for several minutes adding the cocoa powder and sieved flour.

When the mixture is homogenous pour it into floured and buttered single-portion molds, then freeze using the program: DEEP FREEZING>DESSERT>MOUSSE

After the completion of the program the cup cakes can be stored in the freezer

To serve, simply cook in the oven for 18 minutes at 200°C, then delicately remove from the molds, paying careful attention not to break the cakes. Sprinkle them with icing sugar and let yourself be seduced by the creaminess of their chocolate heart.

We recommend that you use double or triple the amounts of the ingredients so as to prepare more cup cakes, thereby providing a large stock of desserts that you can cook whenever you wish. Thanks to the LIFE blast chiller you will not only save yourself time, but will leave your guests open mouthed!

 

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YOGURT

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INGREDIENTS

  • 1 lt of pasteurized milk
  • 100 ml of yogurt
  • Raspberries
  • Blueberries
  • Cereal

 

The LIFE domestic blast chiller allows you to make yogurt in your home – and it’s easier than you could ever imagine!
A light and nutritional food which improves our health and can also be consumed by people who are lactose intolerant.
By preparing yogurt at home you will be able to choose the best milk, which fruits you wish to include and whether or not to add sugar: you will always have your breakfast and healthy snacks ready in seconds.

PREPARATION

Pour the milk into the tray GN ½ or a wide receptacle, add the yogurt and stir for about a minute.
Place the tray in the LIFE blast chiller, connect the probe and add the milk.

Select the function YOGURT>AUTOMATIC and start the program.
We advise you to use the LIFE blast chiller overnight so that it is free during the day.

When the yogurt is ready it will be chilled to +3°C and you will find it fresh and tasty.
At the end of the cycle pour the yogurt into a dish, and add the cereal, blueberries or raspberries.

Yogurt made with the LIFE domestic blast chiller can be preserved in the freezer for up to 10 days.
While some of the yogurt may be kept and consumed at a later date, part can be used to prepare another batch.

 

 

 

TRICOLOR PIZZA

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INGREDIENTS

  • 500 g of flour ‘W’
  • 300 g of water
  • 15 g of salt
  • 4 g of yeast
  • 3 spoonfuls of extra virgin olive oil
  • 100 g of tomato paste
  • 2 mozzarella, 125 g
  • 8 fresh basil leaves
  • Origano
  • salt
  • sugar

 

Pizza, which more than any other dish, defines the Italian kitchen, is now a candidate to become a world heritage dish, ensuring that the recipe will never be forgotten! Thanks to the proving function on the LIFE domestic blast chiller you will be able to produce excellent quality pizza every day of the year, regardless of the humidity and the weather, choosing the temperature and the duration of proving process – just like a professional chef.

PREPARATION

Pour the water into a bowl, add salt and stir. When it is completely dissolved add the flour and mix for a few minutes, then add the yeast and the extra virgin olive oil.

Knead the mixture for about 10 minutes.

The dough should be soft and moist, but shouldn’t stick to your hands. If necessary add a little more flour, and roll into balls. Start the program PROVING>IMMEDIATE, set at a temperature of 28°C for 3 hours.

After the first proving, divided the dough into 2 equal parts, and place them in the tray you will use to cook them.
Start the second proving program: PROVING>IMMEDIATE, at +28°C for one hour.

In the meantime, heat the tomato paste for a few minutes, add a pinch of salt and, if necessary, a teaspoonful of sugar, to reduce its acidity.
Thinly slice the mozzarella.

Pre-heat the oven to 225°C and, at the end of the leavening process, dress the pizza with the tomato paste, the mozzarella, the fresh basil leaves and a little extra virgin olive oil. It is up to you whether or not you wish to sprinkle the oregano on the pizza before or after it has been cooked.
Cook in the oven for 15 to 20 minutes at +225°C.

Thanks to the LIFE domestic blast chiller, the pizza will have leavened perfectly and you will observe that air pockets have formed inside the pizza’s base.
Buon Appetito!

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