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Article, Easter

Easter

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When Easter arrives, it means Spring has sprung and there is an abundance of new, fresh produce for kitchens to experiment with. It’s the time for leafy greens, floral garnishes, and lighter servings. We all get excited about the warmer weather, and the recipes we have created for the Easter season make use of fresh produce and trending ingredients.

With Violife Professional ingredients you can create rich and creamy pasta sauces to fluffy and light desserts. Explore our Easter Menu to see how we use these ingredients and more to create recipes with an abundance of flavour to bring in more diners this coming Easter.

CREAMY GREEN RISOTTO

We prepare our risotto base with vegetable stock and just before it's all absorbed, stir in Meadowland Single for added richness. The secret to this dish is in the sauces. For our Beurre Blanc we bring Meadowland Single to the boil and allow it to reduce, before whisking in Flora Plant B+tter at a low temperature.

Fresh spinach, watercress and turnip tops are blanched, cooled, blended, and passed through a sieve for our final ‘Chlorophyll’ sauce. Peas, watercress, salicornia and codium seaweed are mixed into our risotto base. This is set in the middle of the plate with our two sauces drizzled over. Top with mushrooms, radish, and salty salicornia - an abundance of fresh flavours, complimenting each other with every mouthful.

RECIPE VIDEO

CHOCOLATE EASTER EGG

This dessert is what diners will come back for. Our Chocolate Easter Egg starts with baking a brownie, using Vioblock as a 1:1 replacement for dairy butter. In a food processor we combine Violife Creamy, sugar and zesty mandarin coulis. Then gently fold in whipped Meadowland Double to create a light mandarin mousse, then the same process to create a rich chocolate mousse.

For our caramel sauce we whisk Meadowland Double with sugar, then add Flora Plant B+tter, salt and vanilla pods. In the meantime, marinate mandarins with sugar-water and mandarin liqueur. To plate, we spray half a chocolate egg with edible glitter, and pipe in the mousse. Top with our brownie, caramel sauce, mandarin segments, and finish with a delicate caramel crisp.

RECIPE VIDEO

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