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London, 30 May 2007. Gelatine Manufacturers of Europe (GME) today announced the launch of its 2007 recipe brochure “Delicious Pleasures – Cooking with European Chefs”, available on the GME website (www.gelatine.org). Five renowned experts from across Europe have created new and exciting recipe ideas using gelatine, a fat-free, sugar-free ingredient, versatile enough to excite the most mundane of dishes. From gorgeous Gorgonzola Cheesecake with Walnuts to scrummy Rhubarb Flummery and Champagne Berry Jellies, these scintillating starters and desserts are easy to create and add a glamorous touch to Summer dining. The recipe brochure also includes tips and tricks for using gelatine from the celebrity chefs.
Professional techniques to recreate at home
Brit cookery expert, Jill Cox, a former Hello Magazine editor, and author of numerous food and wine articles, is a massive fan of this unique ingredient. She presents some fabulous recipe ideas that are quick and easy to prepare. Representing Germany is the highly successful television chef Andreas C. Studer. His Potato and Courgette Tower, with a Mediterranean flair is fabulous homage to Summer. A tasty insight into French cuisine is offered by Yannick Alléno, a senior chef who boasts two Michelin stars while Mario Sandova, who ranks among the leading chefs in Spain, reveals how he pampers his guests in his restaurant, “Coque”, with gelatine inspired dishes. Marco Olivieri, a well-known Italian television personality and cookery teacher, encourages the keen cook with his creative, yet simple culinary skills.
Gelatine, a versatile cooking ingredient with unique gelling properties, can also be found in the kitchens of some of the UK’s most distinguished chefs including Antony Worrall Thompson, Phil Vickery, Heston Blumenthal and James Martin. Offering a diverse choice of culinary possibilities your recipe will come to life and create a wild and fabulous look on your table.
A selection of recipes to make your mouth water
The six starters and six desserts can be enjoyed alone as a quick snack, or to impress friends at a dinner party. Gelatine enhances the natural taste and aromas of the recipe ingredients. It is also fat, sugar, cholesterol and purine free – perfect for the health conscious cook!
Gelling made simple with the help of the experts
Practical tips and tricks from professional chefs accompany the recipes to provide an extra hand in the kitchen. Using powder or leaf gelatine is easy and demonstrations are shown in the chapter “Step by step to perfect gelling”. Gelatine is found in the cooking section of most leading supermarkets. So get cooking!
Order the new brochure: The limited edition of the recipe brochure “Delicious pleasures – Cooking with European chefs” can be ordered from the Gelatine infocenter (mve@gelatine.org) or from www.gelatine.org (also available as a download).
Further informations:
Pleon UK Ltd
Telephone: 0207 479 5623
E-Mail: gmeukpressoffice@pleon.com
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