Inspiration and recipes

Curious about the results of using our products? Discover the videos below and see what is possible with MoldBrothers products. Recipe included! This way you can get started immediately as soon as your order has been received.

Meringue

Open recipe

Ingredients

  • 200 grams of Silvia Powder (Dawn)
  • 100 grams of Cassis juice

To step

  1.  Add the juice and Silvia Powder to the mixing bowl 
  2. Turn on mixer on low to prevent dusting 
  3. Mix on the highest setting for 10 minutes until the mass is fluffy 
  4. Put the mass in a piping bag 
  5. Pipe dots with a diameter of approximately 4 cm 
  6. Freeze the stamp in liquid nitrogen. Tip: the stamp is cold enough when the nitrogen stops bubbling 
  7. Carefully press the stamp onto the meringue to put the pattern in the meringue
  8. Dry the meringue in the oven for 2 hours at 90 degrees

Chocolate Mousse

Open recipe

Ingredients

  • 110 grams of sugar 
  • 100 grams or water
  • 250 grams of dark chocolate
  • 500 grams of whipped cream

To step

  1. Put the sugar and water in a saucepan and bring to a boil
  2. Put the chocolate in a bowl and add the hot sugar water
  3. Emulsify with a whisk until a smooth mixture forms 
  4. Meanwhile, whip the whipped cream until smooth peeks form
  5. Gently incorporate the chocolate into the cream 
  6. Fold together until you have a smooth mixture 
  7. Fill the mold with the mousse 
  8. Tap out any air bubbles 
  9. Freeze for 12 hours 

Cabbage flan

Open recipe

Ingredients

  • 250 grams of cabbage juice
  • 150 grams of coconut cream
  • 2 grams of Iota texturas
  • 100 grams chicken stock

To step

  1. Boil the cabbage juice with the chicken stock and the Iota
  2. Stir well until the Iota has dissolved, possibly with a stick blender
  3. Add the coconut cream
  4. Fill in the molds and let it freeze for at least 6 hours
  5. Loosen from the grinds and let it come to room temperature. The mold can be heated to 70 degrees Celsius by means of the Iota while it retains its shape.

Sugar plate Isomalt

Open recipe

Ingredients

  • 200 grams isomalt (spinning sugar)
  • Splash of chestnut syrup
  • 10 grams of ground coffee

To step

  1. Boil the ingredients to 150 degrees Celsius.
  2. Pour out the mass on a silicone mat and let it harden
  3. Allow to cool completely and then grind to a fine powder in a thermo blender or coffee grinder
  4. Make sure this mixture does not get soggy
  5. Sprinkle the mixture over the template
  6. Bake for two minutes at 180 degrees Celsius. Preferably in an oven where the blower can be turned off. If this is not the case, let the powder heat up a bit so that it melts to the mat
  7. Remove from the baking mat when it is still warm

Tuille

Open recipe

Ingredients

  • 30 grams unsalted butter
  • 30 grams of powdered sugar
  • 30 grams of flour
  • 30 grams of protein

To step

  1. Melt the butter over low heat
  2. Mix all dry ingredients with the egg white
  3. Add the melted butter to this
  4. Let the batter cool so that it thickens slightly
  5. Spread thinly over the template
  6. Bake in 8 minutes at 180 degrees Celsius

Bunuelos

Open recipe

Ingredients

  • 150 grams of flour
  • 240 grams or milk
  • 4 grams of salt
  • 1 egg
  • Sunflower oil for frying

To step

  1. Mix the ingredients into a smooth batter 
  2. Heat the sunflower oil to 185 degrees Celsius 
  3. Heat the Bunuelos stamp in the oil for a minute 
  4. Dab the stamp slightly to remove excess oil 
  5. Lower the stamp into the batter until just below the edge of the stamp
  6. Put the stamp with the batter in the hot oil 
  7. Gently move the stamp until the batter releases 
  8. Remove the crisp from the oil and drain off any excess oil

Bunuelos Stellar

Open recipe

Ingredients

  • 1000 ml of cherry juice
  • 20 grams of agar agar

To step

  1. Put the agar together with cherry juice in a saucepan 
  2. Bring to the boil and let it boil for 2 minutes minutes 
  3. Freeze the stamp in liquid nitrogen 
  4. Lower the stamp into the agar mass to just below the edge of the stamp
  5. Put the stamp back in the liquid nitrogen briefly 
  6. Thaw the stamp in lukewarm water 
  7. The cherry tartlette will release from the stamp 
  8. Remove excess water

Honey Panna Cotta

Open recipe

Ingredients

  • 8 grams of gelatin
  • 125 grams of sweetened whipped cream
  • 75 grams of sugar
  • 300 grams of Greek yogurt
  • 100 grams of liquid honey

To step

  1. Soak the gelatin in cold water
  2. Heat the whipping cream, sugar and honey to 90 degrees Celsius
  3. Add the soaked gelatin and dissolve in the warm mass while stirring
  4. Make family with the Greek yogurt
  5. Fill the molds and freeze for at least 6 hours
  6. Let it thaw on the plate

Green Tea Mousse

Open recipe

Ingredients

  • 150 grams of sweetened whipped cream
  • 60 grams of sugar
  • 3 grams Matcha powder (green tea powder)
  • 120 grams of pulled green tea
  • 8 grams of leaf gelatin

To step

  1. Whip the whipped cream lobed
  2. Soak the gelatin in cold water
  3. Heat the tea with the sugar and matcha powder
  4. Dissolve the gelatin in this
  5. Make family with the lobed cream
  6. Fill the mold and let it freeze for at least 6 hours
  7. Let thaw on the plate

Ice pastille Cucumber

Open recipe

Ingredients

  • 100 grams sieved cucumber juice
  • 25 grams ponzu (Japanese Citrus Vinegar)
  • 25 grams Mirin Fu
  • 25 grams of sugar
  • Juice and zest of 1 lime

To step

  1. Boil the sugar, ponzu and mirin fu
  2. Add the zest and juice of the lime
  3. Add the cucumber juice
  4. Strain again
  5. Fill and freeze for at least 12 hours
  6. Press the icepress on it for a while, so that the heat from your hand presses the pattern into the ice pastille
  7. Re-freeze if necessary to serve quickly

Tuille

Open recipe

Ingredients

  • 66 grams of flour
  • 66 grams of sugar
  • 66 grams of melted butter
  • 66 grams of egg white

To step

  1. Mix all ingredients until a smooth mixture forms 
  2. Put a little of the batter on the mold and iron out with a spatula until the mold is evenly filled
  3. Bake the tuiles for 7 minutes at 170 degrees Celsius
  4. Carefully loosen the tuille while the mold is still warm

Honey Tuille

Open recipe

Ingredients

  • 20 grams ofzusto (sugar substitute)
  • 45 grams of flour
  • 15 grams of Crumiel Texturas (powdered honey)
  • 50 grams unsalted butter
  • 50 grams of protein
  • 2 grams of powdered yellow food coloring

To step

  1. Melt the butter and the Crumiel together
  2. Mix all dry ingredients with the egg white and mix until smooth
  3. Add the butter mixture and the food coloring to this and keep mixing
  4. Let the batter cool slightly to make it thicker
  5. Iron in the mold and bake for 8 minutes at 180 degrees Celsius
  6. Release the tuille from the mold when it is still warm

beet crisp

Open recipe

Ingredients

  • 175 grams mashed beetroot
  • 4 grams of Xantana
  • 30 grams isomalt (spinning sugar)
  • 7 grams of liquid glucose

To step

  1. Add the glucose, isomalt and beet puree together and cook until a smooth emulsion
  2. Thicken with mixture with the Xantana
  3. Let cool to room temperature
  4. Spread thinly over the template
  5. Dry for 20 minutes at 125 degrees Celsius
  6. Loosen the leaves warm and press them into the mold. It helps when the mold is warm. This can be achieved under a heat lamp or on the oven door

Raspberry parfait

Open recipe

Ingredients

  • 500 grams sweetened whipped cream
  • 250 grams egg yolk
  • 250 grams of sugar
  • 100 grams of raspberry coulis
  • splash of water

To step

  1. Whip the whipped cream lobed
  2. Add the coulis
  3. Boil the water with the sugar to 150 degrees Celsius
  4. Beat the egg yolk and slowly add the sugar syrup so that the egg yolk is cooked
  5. Knock cold
  6. Make family with the cream mass
  7. Freeze for at least 12 hours
  8. Loosen the mold and let it thaw on the plate

shrimp crisp

Open recipe

Ingredients

  • 750 grams mashed raw shrimp
  • Juice and zest of 1 lime
  • 35 grams of protein
  • Salt and pepper
  • frying oil

To step

  1. Mix all ingredients and season with salt and pepper
  2. Spread thinly in the mold
  3. Fry with mold and all, 2 minutes at 185 degrees Celsius
  4. Remove the crisp from the mold with tweezers or small pliers
  5. Leave to cool on paper and salt again so that it stays crispy
  6. Always pack completely moisture-free

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