Gourmet or Culinary Applications
Use the many flavors of Monin for your marinades, sauces, and salad dressings, as well as in desserts. perfect as an accent or for intensifying an existing taste
Seasonal Recipe
TIRAMISU MONIN
Ingredients:
- 3 whole eggs + 2 yokes
- 1 tablespoon of bitter cocoa
- 10 cl Monin Amaretto syrup
- 400 g of Mascarpone
- 24 biscuits
- 8 cl Monin Café syrup + 2 cl water
- 1 pinch of salt
Recipe:
- Separate the whites from the yoke.
- Put the yoke in a salad bowl and the whites separate.
- Pour the Amaretto syrup on top of the yoke and whip it until you have a
white cream.
- Include the mascarpone while elevating the preparation so as to make it
lighter.
- Salt the whites.
- Whip the whites and add to the yoke preparation.
- Take a rectangle pan and pour the coffee syrup and water in it.
- Place the 12 biscuits in the pan one by one so they soak without breaking
them.
- Pour half of the egg cream.
- Repeat the same process with the 12 other biscuits and pour the egg cream.
- Top with some powder cocoa and stick in the refrigerator for 4 hours so that
it "takes" and place 1 hour in a cool place.
- 30 bread toasts (between 0,5 and 1 cm)
- 1 egg
- ½ litre of milk
- 10 cl Monin Green Apple syrup
- Mix the egg, the milk and the syrup together.
- Cut the bread in pieces. Let the bread soak in the mixture 1 to 2 minute.
- Cook the bread in a pan with some butter. When the bread darkens, pour some
Green Apple syrup on top so that it caramelized.
- Eat lukewarm.
Appetizers
Mozzarella Violet Appetizer
Marinade for at least 12 hours the
mozzarella cut in small cubes in the Monin Violet
Syrup.
Stick together the pieces of violet mozzarella and
some cherry tomatoes.
Marinated Melon (4 persons)
Peel 1 melon, take the seeds out, and cut the flesh it in thin slices. Marinade the melon in 6 cl of Monin Grapefruit + 6 cl Monin Vanilla + 4 cl Monin Cinnamon and place it in the refrigerator for 2 hours. Take it out an hour before serving and display the slices in plates, pour the juice and decorate with fresh mint leaves.
ANISE OR LEMON SALMON TOAST
Smoked salmon toast with Anise or
Lemon syrup.
Marinade the salmon in the syrup you chose and make
your toasts.
CAROTTES, ORANGE, PAMPLEMOUSSE
Pour orange or grapefruit Monin syrup over some salted grated carrots
Cheese
CROTTIN DE CHEVRE
SIROP MIEL, NOISETTE, OU POMME
Place the goat cheese on top of a slice
of bread.
Salt, pepper and drop some hazelnut, honey or apple
Monin syrup.
Toast it and serve it right away on lettuce.
Main Course
QUICHE SAUMON ET CREVETTE AU SIROP DE ROSE
- 4 eggs
- 6 tb sp of crème fraîche or half & half
- 1 Unbaked pie crust in quiche dish
- 200 g. pink shelled shrimps
- 100 g. smoked salmon (cut in pieces)
- 1 small mushroom can
- Salt, pepper , nutmeg
- Rose MONIN syrup
Mix the eggs, the “crème fraîche” or half &half, add salt, pepper and the nutmeg. Place the unbaked pie crust in a dish, display the shrimps, the salmon and the mushrooms. Pour the mixture. Bake the quiche for 40 minutes (250°). 5 minutes before the end , pour some Monin Rose syrup, it will caramelize. You can either eat the quiche warm or cold.
Desserts
AMARETTO CREPES
- 500 g Flour
- 4 eggs
- 1 litre milk
- 2 table spoon of oil
- 1 pinch of salt
- 2 table spoons of Grand-Marnier, cognac or Rum.
- Some butter
In a large bowl, mix the flour and the eggs. Add the salt, the oil and a lit bit of milk. Whip energetically. Once the mixture is homogeneous, and gradually add the rest of the milk. Finally, pour the Grand Marnier or Rum or Cognac.
Fry both sides of the crepes with some butter in a pan. Sweet the crepes with some Monin caramel, hazelnut, chestnut or amaretto syrup.
FLAVOURED WHIPPED CREAM
- 50 cl whipping cream
- 5 cl Monin syrup : Vanilla, Macadamia, Irish, Rose, Chocolate, Chocolate-Mint, Gingerbread… (or any Monin syrup)
Pour cream into a bowl and begin whipping. As cream starts to thicken, gradually add the syrup(s).