Suggested recipes with our products
First prepare the crème caramel following the manufacturer’s instructions. Meanwhile, put 10 biscuits soaked in milk in a baking tray and cover them with crème caramel. Let the mixture set and add a layer of Incense Chocolate Liquore. Repeat the same step adding different layers in the same way. Finish the cake with a layer of biscuit and a splash of Incense Chocolate Liquore.
Fill 4 5cl ice moulds with Incense Chocolate Liquore and freeze. Beat the egg yolks with sugar, butter, remaining Incense Chocolate Liquore and flour. Beat the egg whites until stiff and fold in the egg yolk mix ensuring that the egg whites don’t lose air. Fill 2/3 of a ramekin with the mixture and place a frozen Incense Chocolate Liquore cube in the middle. Bake for 6 minutes at 190ºC. Remove from mould and serve with cream.
Beat the cream with the sugar until firm and carefully fold in the Chocolate Incense Liquore ensuring the cream does not lose volume. Put the mixture into the freezer until it is firm. Once frozen, make the truffles forming small balls with a soup spoon and cover them with cocoa powder and chocolate strands.