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.

Fig Chiboust

Open recipe

Ingredients

  • 250 grams figs coulis (or different fruit puree)
  • 60 grams eggyolk
  • 50 grams sugar
  • 25 grams cornstarch
  • 5 grams gelatin

Steps

  1. Add the sugar and cornstarch to the coulis and heat it
  2. Make a mass with the egg whites and combine
  3. Add the soaked gelatin
  4. Fill the mold
  5. Tap on the worktop to remove any air bubbles
  6. Freeze for at least 5 hours
  7. Demold the chiboust and let it defrost

Forest Fruit Crisp

Open recipe

Ingredients

  • 170 grams forest fruit coulis
  • 50 grams isomalt sugar
  • 25 grams potato starch
  • 10 grams of glucose

Steps

  1. Put all ingredients in a sauce pan
  2. Bring the coulis, isomalt, glucose and potatostarch to a boil
  3. Make sure everything is properly dissolved and let it cool down in your fridge
  4. Place the stencil onto a Silpat
  5. Spread the mixture onto the desired stencil 
  6. Gently remove the stencil 
  7. Remove the crisps from the silpat and place between the press

Oyster Marble

Open recipe

Ingredients

  • 250 grams cream
  • 60 grams oyster including liquid
  • 15 grams Lemon Juice
  • 75 grams crème frache
  • 15 grams oyster liquid
  • 5 grams gelatin 
  • black food coloring

Steps

  1. Blend the oyster together with the crème fraiche and the oyster liquid
  2. Heat the oyster liquid and dissolve the soaked gelatin
  3. Make a mass with the oyster puree and the whipped cream
  4. Divide the mixture into 3 separate containers
  5. Color one of them slightly with some food black food coloring (grey)
  6. Color the other a little more (black)
  7. Fill the mold in 3 steps to make sure you'll get the marbling
  8. Freeze for at least 4 hours
  9. Demold and defrost

Meringue

Open recipe

Ingredients

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

Steps

  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

Steps

  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

Steps

  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

Steps

  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

Steps

  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

Double Tuille

Open recipe

Ingredients

  • 100 grams vegetable puree
  • 100 grams egg white
  • 100 grams flour
  • 50 grams isomalt sugar
  • 50 grams butter
  • 2 grams salt

Steps

  1. Blend all ingredients together in a blender until smooth
  2. Gently spread the batter into the mold
  3. Remove any excess battery
  4. Bake for 3 minutes at 160°C and freeze for at least 2 hours
  5. Gently remove the frozen tuille
  6. Make the second batter with the same recipe but use a different puree
  7. Spread onto the first tuille
  8. Trim the edges with a round puncher (link to puncher set)

Fish Stock Jelly

Open recipe

Ingredients

  • 300 grams (fish) stock
  • 50 grams sugar
  • 3 grams agar agar 
  • black food coloring

Steps

  1. Add all ingredients to your pan and blend it until the agar is fully dissolved
  2. Bring the mixture to a boil
  3. Fill the mold and freeze for at least 3 hours
  4. Demold the frozen jelly and let it defrost on the desired plate

Polenta chips

Open recipe

Ingredients

  • 350ml water
  • 50 grams polenta
  • 50 grams mashed potato powder
  • 20 grams potato starch

Steps

  1. Bring water to a boil
  2. Mix all dry ingredients and add to the hot water
  3. stir well
  4. Spread the batter into the mold
  5. Dry the mold for 2 hours at 40°C
  6. Demold the raw polenta crisp
  7. Fry at 190°C till golden brown, and drain off any excess oil on a kitchenpaper

Bunuelos

Open recipe

Ingredients

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

Steps

  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

Steps

  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

Steps

  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

Steps

  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

Steps

  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

Flan

Open recipe

Ingredients

  • 200 grams of vegetable puree (pea puree in this recipe)
  • 100 grams of cream
  • 30 grams of olive oil 
  • 4 grams of salt
  • 2 eggs

Steps

  1. Blend everything together until smooth
  2. Fill the mold gently
  3. Bake the mold for 12 minutes at 140°
  4. Freeze the mold for 3 hours
  5. Demold the flans
  6. Gently warm up the flan underneath a heatlamp or in the oven (100°Cmax.)

Citrus Cremeux

Open recipe

Ingredients

  • 300 grams cream
  • 200 grams citrus coulis
  • 100 grams eggyolk
  • 50 grams sugar
  • 4 grams gelatin

Steps

  1. Lightly warm the cream with the citrus coulis and sugar
  2. Make mass with the egg yolks and combine
  3. Heat the mixture until it starts to thicken
  4. Remove from the heat and add the soaked gelatin
  5. Close the mold and fill with the mixture
  6. Freeze the cremeux for at least 6 hours
  7. Demold the frozen citrus cremeux
  8. Optional: spray with some yellow cocoa butter to create a lemon look

Sesame Tuille

Open recipe

Ingredients

  • 60 grams egg whites 
  • 50 grams flour
  • 40 grams of sesame oil 
  • 8 grams sugar
  • 4 grams salt

Steps

  1. Blend everything together until smooth
  2. Tip: you can use all different kinds of oil
  3. Spread the batter into the mold
  4. Bake for 8 minutes at 150°C
  5. Gently remove the tuille when still hot

Tuille

Open recipe

Ingredients

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

Steps

  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

Steps

  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

Steps

  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

Steps

  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

Steps

  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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